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Breakfast Potatoes: Easy Crispy Home Fries

March 17, 2014
Breakfast Potatoes

Last weekend we were fortunate enough to host friends for brunch and my husband asked me to make these. Simple enough, so why not? I’ve never done breakfast potatoes before but he made the special request so I came up with these. The only real secret is to start with dry potatoes. If you don’t have a salad spinner you can use a strainer and then a clean kitchen towel. 

I wanted to add meat and onions but he just wanted crispy potatoes so here we go!

 

Ingredients:

  • 2 lbs of thin skinned potatoes, or a medium potato per person, cubed in ½” pieces

    Cube Up Potatoes

    Cube Up Potatoes

  • 1 teaspoon garlic salt
  • 1 teaspoon granulated garlic
  • 1 teaspoon onion powder
  • White pepper to taste
  • 2 tablespoons Vegetable oil for frying

 

Heat a large skillet over medium high heat. Rinse your potato cubes and dry them thoroughly. I used my trusty salad spinner. The drier you can get them the crispier they will get.

Dry Potatoes

Dry Potatoes in Salad Spinner

Dump your potatoes in the oil. Be careful, if there is water remaining on the potatoes the oil will splatter!  Sprinkle the seasonings over the potatoes, it’s okay if some gets in the pan because that will all wind up on the potatoes anyway.  Spread the cubes out in a single layer if possible.  Now walk away. Walk. Away.

Season Potatoes

Season Potatoes

Let the potatoes cook for 4-5 minutes undisturbed. After that time check the ones in the center of the pan where the temp is the hottest and see if they have a nice crust. If so, flip the cubes. If not give them another minute and check again. Now cook another 4-5 minutes and flip again. At this point I just move them around in the pan a bit to make sure all the pieces are done all the way through. Cooking another 3-4 minutes.

Breakfast Potatoes

Breakfast Potatoes

Now serve!

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