Fried Breakfast Potatoes

When I cook these potatoes for other people, they are usually surprised to learn there are only 5 ingredients (although, to be fair, one of those ingredients is a half-stick of butter). I use yellow potatoes because I don't mind that they come out a little bit mushy. Feel free to use other varieties, you may just have to steam for a little bit longer.

Servings: 6
Preparation Time: 10 mins
Cook Time: 25 mins

Needs

Preparation

  1. Cube cut the potatoes into roughly 1-inch by 1-inch pieces, no more than a half-inch thick
  2. Dice the onion
  3. Put the butter in a skillet and melt over low to medium-low heat, pre-heating the skillet
  4. Add the potatoes to the skillet and season generously with the salt and pepper. Mix it all together
  5. Cover the skillet with a lid and cook over medium heat for 12 minutes. This step steams the potatoes so that they cook through. Do NOT uncover the potatoes while they are steaming, but feel free to adjust the temperature if they are cooking too slow (no steam) or too fast (smell burning)
  6. Uncover the potatoes and give them a stir. Check the potatoes have softened and onions are starting to turn clear
  7. Increase heat to medium high and cook, uncovered, for 6 minutes, letting the potatoes fry in the butter
  8. Flip the potatoes, admire the lovely browning they are getting, and continue cooking over medium-high for 6 more minutes. Adjust temperature if needed

Tabular Layout

yellow potatoes (about 6x medium-sized) cube cut combine in skillet cover and cook on medium for 12 mins uncover and stir cook on medium-high for 6 mins flip and cook for 6 more minutes
yellow onion (1x) dice
butter (4 tbsp) melt
salt and pepper