Comfort food at it’s best. These are very popular with our guests served along plain scrambled or fried eggs and chopped tomatoes with fresh basil.
1 large Russet potato
2 Tbs. clarified butter
½ Tbs. whole butter
1 tsp. roasted onion powder (we use Penzey’s)
Salt and pepper to taste
Scrub potato under cold water and dry well. You can peel the spud but it is not necessary, sometimes we do ans sometimes we don’t. Cut potato into ½” dice. Boil in plenty of lightly salted water for 5 min. (until barely done) drain well and set aside. Can be done up to 24 hours ahead and kept covered in refrigerator.
Heat butters in large, heavy frying pan until foamy. We use a heavy cast iron pan for this. Add onion powder and stir. Add potatoes toss well, reduce heat and cook for approx. 5 min. Do not turn until crispy on one side. Turn and cook again the same way for another approx. 5 min. The potatoes should be golden brown.
Add salt and pepper lightly to taste. Keep warm until ready to serve with the eggs.
Brampton Bed and Breakfast Inn
Bed and Breakfast Foodie