For Christmas 2012; I wanted to do brunch with my Dad. On tap for my menu; were these Swedish tea rings, this quiche, and breakfast potatoes. I found the recipe for breakfast potatoes from The Pioneer Woman's blog. My friend, Sara, swears by her recipes, so I figured I couldn't go wrong with it either, right? Right. It was very simple to make; and I even added cayenne and paprika pepper to kick it up a notch. I wish I had made more bacon, because I would have added crumbled bacon to it, as well. My only gripe was that I wish the potatoes were crispier, but I think it's because I used white potatoes instead of the red potatoes she suggested in her recipe. Oh well. They were still quite tasty. Overall, brunch was a success!
4 whole (to 5) Large Red Potatoes
1 whole Onion, diced
1 Tablespoon Vegetable Or Canola Oil
1 Tablespoon Bacon Fat
Salt And Pepper, to taste
Red And Green Bell Peppers, Diced (optional)
1/2 tsp cayenne pepper (optional)
1/2 tsp paprika (optional)
crumbled bacon (optional)
Wash your potatoes and throw in a large pot and boil until the potatoes are fork tender. Drain the potatoes and then dice 'em up. Set aside. Take out your onion and dice 'em up. Take out your saute pan and in the bacon fat and oil. I just used regular ol' bacon fat, because I can. Set the temperature to medium-high and add in the diced onion. Just as the onions are beginning to brown this is the time to throw in the diced potatoes. Stir and cook the potatoes for a couple minutes. Then kinda crowd your potatoes together and pat down with your spoon. Let sit for several minutes without stirring. Feel free to sprinkle some flour at this point. You can also add in the cayenne and paprika peppers if you so desire. The pan should be hot enough to crisp the potatoes but not so hot it'll burn 'em. Cook for several minutes and then flip with a spatula. Sprinkle with salt and pepper to your desired seasoning. And, keep cooking to your desired crispness. Enjoy!