This recipe was submitted by reader Alicia. She writes, “I love making these potatoes for Sunday breakfast served along side scrambled eggs and sausage or bacon. If you are vegetarian you can have these with a side of eggs and if you’re vegan…you can just have the potatoes…” Thanks, Alicia!
I have a family of 6, 1 husband, 2 teenagers, 2 small children and me..so I take
8 Good sized Russet Potatoes (skinned and cubed)
4 Tbs Veggie oil
2 Tbs Butter (if you are vegan you can omit this)
12 inch frying pan with lid (I put my butcher block cutting board on top)
1 med sized onion diced
2 Tbs diced garlic (from a jar is okay if you don’t have fresh)
3 Tbs Italian seasoning
1 Tbs Salt (or more if you want)
2 Tbs Fresh cracked black pepper
Now put the pan on high heat, for me this is an “8” as I have an electric stove, add the oil and butter to the pan, wait a min or two till the butter melts and the oil is heated, add the potatoes to the pan, they will sizzle..DO NOT STIR THEM YET, make sure they are not in a pile but flat in the pan, uncovered, walk away for 5 min, then come back, flip them with a spatula, you should have a nice golden color and slight crust on the outer edges, if not they are flipped so cover them and wait another 4 min if they had a nice color, 5 min if they have not….I usually keep mine on for 5 min each side because I like the crusty crunch on the edges. Now after they have been on for 10 min total time they are almost done, you can drop the heat down to 6 or med heat and add in the onions, Italian seasoning, salt and pepper. Give them a good stir/flip and cover and wait about 3 min, then add in the garlic, cover and wait another 2 min to make sure the onions have softened nicely and your potatoes are done, they should be fork tender and so good!!! My husband likes to add Tabasco on his but I like mine like this with eggs on the side.
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