NEW AND IMPROVED BREAKFAST POTATOES

Anne

After years of experimentation since leaving home, I have finally perfected this recipe for breakfast potatoes. The bulk of the preparation can be done the night before (or whenever), leaving more free time in the morning for doing the New York Times crossword puzzle.

 

1 lg. pot boiling water

6 new white potatoes

4 T olive oil

1 small onion, sliced

3 cloves garlic, minced

1 handful fresh basil, chopped (optional)

salt and pepper to taste

Cut potatoes into small cubes. Boil for about 10 minutes, until potatoes can be poked easily with a fork. Remove from heat and strain. Set aside until the potatoes have cooled to room temperature. Or, refrigerate potatoes until you are wanting to finish the recipe and eat them.

On griddle or in a frying pan, heat 2 T oil on med-high. Add as many potatoes as you can , but without overlapping them too much. (This may take several batches, but you can eat the first batch while going back to finish more). Stir constantly (but gently), adding oil when necessary, until potatoes start to brown. This should take about 10 minutes. Add onions and garlic. After a few more minutes, when potatoes look good and crispy golden-brown to you, turn off the heat and toss in salt, pepper and basil.

Serve immediately. Suggested toppings include parmesan cheese and Sri Racha hot sauce. Mmm mmm.

 


Bring me back to The Sustar Cookbook.