Crispy Breakfast Potatoes

There isn't a single potato out there that I don't find beautiful. Seriously, I love potatoes so much. It kind of goes hand in hand with my love of ketchup. Potatoes and Heinz ketchup are my ideal match made in food heaven; especially crispy little tater bites paired with bacon and eggs. These potatoes, also called home fries, are cut into small chunks or cubes and par-cooked before being crisped up in a skillet.

The trick to this recipe is that you cut the time down by partially cooking them in the microwave instead of fully cooking them on the stove top. The potatoes will steam, which creates a fluffy & soft interior. The outside is then shallow fried in a small amount of fat to give the edges that crispy texture. Once you see how easy it is to recreate this diner staple at home, you'll be making them all the time!

{Makes roughly 4 servings}

***I typically do 1 very large potato per person.

INGREDIENTS 

3 lbs. russet potatoes
3-4 tsp kosher salt 
1/2 tsp black pepper
2 tbsp cooking fat

optional seasoning:
garlic powder
onion powder
cayenne pepper
paprika


INSTRUCTIONS

1) Fill a large microwave safe bowl with water. 

2) Peel potatoes and dice into chunks, roughly 1/2  to 1 inch in size. Just make sure they are all similar. 

3) Place potatoes in the water as soon as they are cut to keep them from browning. 

4) When all the potatoes are cut, drain off the water & cover the bowl with microwave safe plastic wrap.

5) Microwave potatoes for 5 minutes to start with then 3 minutes intervals after that until potatoes are fork tender but still firm. Overcooked potatoes will be mushy and fall apart when crisped in the skillet.

***Be careful when removing the plastic wrap. The steam will be incredibly hot & will cause painful burns.

6) Once potatoes have been microwaved, pour them out onto a large plate and allow to dry out for a few minutes.

7)Heat a large nonstick skillet. It's hot enough when a drop of water sizzles and immediately evaporates. 

8) Add cooking fat to skillet. Start with just enough to coat the bottom of the pan and add more if the potatoes ever start looking too "dry".

***Use a fat that can handle high temperatures such as avocado oil, ghee, or even bacon fat. Do not use butter or extra virgin olive oil.

9) Add potatoes to the hot skillet. Stir immediately to coat with hot fat then season with salt and pepper.

***Be generous with the salt. Potatoes are very bland and need a lot of seasoning. 

10) At this point add any other seasonings. Salt and pepper is the classic way, but add cayenne for a little kick or garlic powder for that extra flavor. Sprinkle the seasoning over the potatoes and stir to make sure they are evenly coated.

11) Have patience & leave the potatoes alone. They need prolonged contact with the pan to brown. Let them sit for 3 to 4 minutes without moving, then stir around.

12) Continue this process until all sides of the potatoes are browned & crispy. 

13) Drain potatoes on a paper towel lined plate & sprinkle with a bit more salt if needed (taste first!)

14) Serve immediately with ketchup!