Breakfast Potatoes
Ingredients
The Potatoes
-
2 ½
pounds
white or yellow potatoes
-
1
teaspoon
kosher salt
The Onions
The Butter
Seasoning
-
1
teaspoon
freshly ground black pepper
-
1
teaspoon
kosher salt
Instructions
- Boil the potatoes in a large pot of water with 1 teaspoon of salt until fork tender, about 20-30 minutes.
- Drain the potatoes and refrigerate them for 30 minutes to overnight.
- Peel the cooled potatoes, cut them into quarters, and then slice into ½ inch chunks.
- Peel and halve the onion, then cut it into thick slices.
- In a large non-stick skillet, melt 4 tablespoons of butter over medium heat.
- Add the sliced potatoes to the skillet and cook undisturbed for 5-7 minutes.
- Lower the temperature to medium-low and gently flip the potatoes, cooking for another 10 minutes.
- When the potatoes are nearly done and golden brown, add the remaining butter and layer the onions on top.
- Cover the skillet and continue cooking until the onions soften, gently flipping the potatoes occasionally.
- Season with additional kosher salt and freshly ground black pepper before serving.
Nutrition Facts (estimated)
Servings
6
Calories
288
Total fat
15g
Total carbohydrates
35g
Total protein
4g
Sodium
921mg
Cholesterol
40mg
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