Skillet Potatoes

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My Dad made these growing up, and I loved them. It’s hard to re-create something when people don’t have a recipe, so these didn't taste as good as his. So, I need to keep working. These were a 7.
He said essentially to put whatever vegetables you want (onions and peppers in my case) in oil and saute them. Salt and pepper are essential. Then, you add cubed baked potatoes and coat them in the oil and warm them through for about 5 minutes, trying to not stir them too much. This vagueness was not enough. Here are some things to keep in mind:

1. The potatoes need to be uniform size, and not massive chunks (my mistake)
2. You need more oil than you would think
3. Don’t crowd the pan or they won’t brown properly (my mistake)
4. Coat them in oil
5. Don’t cook your onions too hot or they will get too brown by the time the potatoes are done

I took my vegetables out to leave more room in the pan, and I’m not sure whether that was good or bad. I might need a larger pan, but they were definitely a good first effort. I topped mine with cheese, tomato, and avocado and then put scrambled eggs on the side. I also added some Lawry’s seasoned salt to the potatoes while they were cooking.

Update: I did the things listed above and tried a second time, and they turned out just like they should.

Comments

  1. thejohnmfamilyApril 4, 2021 at 10:45 AM

    You need to keep the heat around medium-high. Caramelize the onions-ish, then add the peppers and the potatoes (cut them smaller for better flavor).

    ReplyDelete
  2. thejohnmfamilyApril 12, 2021 at 12:53 PM

    These cook for like 30 minutes if you want them to taste really good

    ReplyDelete
  3. thejohnmfamilyApril 12, 2021 at 12:53 PM

    Scrape the pan so stuff doesn't stick

    ReplyDelete

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