I love all things potato.
As a potato (and breakfast) enthusiast, it has always pestered me that I’ve not been able to master the fine art of perfect breakfast potatoes. I came across a new recipe today that seemed a little weird, but since the perfect potato has escaped me to this point, I thought I’d give it a shot. It worked. I think the whole thing maybe took eight or ten minutes. They’re amazing. These potatoes were so perfect that they freaked me out a little. Here’s what I did –
Chop potatoes small, about 1/2 inch maybe.
Heat about 3 tablespoons oil in a large fry pan.
(Enough to cover the bottom of the pan.)
Add your potato pieces, in one layer only.
Salt, pepper, I used a little Adobo.
While they are frying for 2 or 3 minutes, chop 1/2 a small onion.
Add the onion and fry all together for an additional minute or two.
(They do not need to brown at this point.)
Add four or five tablespoons water. I just splashed a good amount in.
Cover and cook on medium heat until spuds are soft & water is gone.
(Maybe turn them once.)
(They will brown as the water cooks out.)