Saturday, March 12, 2011

Skillet Potatoes

These crispy, salty, tender potatoes are little gifts from above. They pair well with, well, everything. They make a great breakfast hash (That recipe is coming), pair perfect with a burger for lunch or a marvelous side dish for chicken or steak for dinner. Stuff into a breakfast burrito. Stuff into your mouth. Stuff into your spouse's mouth. It's all good. Cooking these in bacon grease really is amazing but if you don't have any ( oh the tragedy of it all) you can easily use oil. 

4 to 5 large potatoes (peeled or unpeeled, your choice)
1 small onion
1 tablespoon oil (vegetable or canola )
1 tablespoon bacon grease (optional)
salt and pepper to taste

Place potatoes in a large pot and cover entirely with water. Bring to a boil and cook until potatoes are fork tender. When they are ready, place the potatoes on a cutting board and dice them into 1-inch pieces.
Next cut up an onion into a large, rough dice.
In a large skillet heat oil and bacon fat over medium-low heat. Put the onions in the skillet and saute until they start to turn brown. (You can also use red and green bell peppers diced up. If you do, throw them in at this point).
Next, throw in the diced potatoes. Stir well and then slightly press/pack then. Now you will cook them without stirring for several minutes. You want the pan to be hot enough to crisp the potatoes but not hot enough to char them. (Optional step: sprinkle a bit of flour over potatoes as they cook). Cook for several minutes and then flip them with a spatula. Salt and Pepper them as they cook. Cook until desired brownness.

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