Shortcut Breakfast Potatoes Recipe
Photo: Christina Lane
Cooking the potatoes in the microwave before you fry them on the stove saves time, and gives you perfectly crisp breakfast potatoes every time.
Serves 2
1 pound russet baking potatoes
2 Tbsp. neutral-flavored oil
1 Tbsp. unsalted butter
1 tsp. grill seasoning
Wash the potatoes, prick them with a fork and wrap each in its own paper towel. Microwave on high for 3 to 5 minutes, or until the potatoes are mostly done in the middle (a little firmness is okay).
Carefully remove the potatoes from the microwave and dice them into bite-size pieces. They will be hot!
Meanwhile, heat the oil and butter in a nonstick skillet over medium heat. Add the diced potatoes, stir once and let them cook undisturbed for a few minutes. Once a golden-brown crust appears on one side, stir and continue to cook until all sides are golden brown. Just before removing them from the pan, stir in the grill seasoning. Serve immediately.
From Comfort and Joy: Cooking for Two (Countryman Press) by Christina Lane.
Serves 2
Ingredients
Directions
Wash the potatoes, prick them with a fork and wrap each in its own paper towel. Microwave on high for 3 to 5 minutes, or until the potatoes are mostly done in the middle (a little firmness is okay).
Carefully remove the potatoes from the microwave and dice them into bite-size pieces. They will be hot!
Meanwhile, heat the oil and butter in a nonstick skillet over medium heat. Add the diced potatoes, stir once and let them cook undisturbed for a few minutes. Once a golden-brown crust appears on one side, stir and continue to cook until all sides are golden brown. Just before removing them from the pan, stir in the grill seasoning. Serve immediately.
From Comfort and Joy: Cooking for Two (Countryman Press) by Christina Lane.
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