Martian Food
Sep 18, 2015

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Crunchy Breakfast Potatoes

Active time:10 minutes

Start To Finish:50 minutes

Difficulty:

Yield: 4 servings

Source: Inspired by the breakfast potatoes at Egg Harbor in Lake Forest, IL

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Ingredients:

4 medium potatoes
1 small onion, diced
3-5 Tbs. vegetable oil
1 Tbs. chives, chopped
4 Tbs. sour cream (optional)
ΒΌ tsp. kosher salt
⅛ tsp. freshly ground black pepper

Directions:

Rinse and scrub each of the potatoes with a potato scrubber. You can peel the potatoes if you want.  Slice the potatoes the long way in ½ inch slices. You should have about 5 slices per potato. Pile the slices on top of each other with the largest on the bottom and the smallest on the top. If the end pieces (where one side is all skin) are thick enough, use these too. Cut the slices into ½ inch strips the long way, similar to french fries. Hold the potatoes together when you slice them. Then slice the whole stack the short way in ½ inch pieces. The pieces won't all be the same because the potato is not a perfect rectangle.

Add three tablespoons of vegetable oil (we prefer canola oil) to the largest skillet you have (or you can split into two skillets) (see the note below about non-stick vs. regular), and heat the oil on medium heat. When the oil is heated through, add the potatoes, salt and pepper to the skillet. Do not stir the potatoes for at least 10 minutes (or when you can see the bottoms getting nicely browned). The key to getting nicely browned potatoes is not stirring too much.

While the potatoes are cooking, dice the onion and chives into small pieces.

After you stir the potatoes the first time, continue to stir when you see the bottom getting browned, about every 5-10 minutes. When the potatoes look almost as brown as you would like them, add the diced onions. Continue to stir frequently. Adding oil and stirring more frequently will prevent the potatoes from burning.

When the onions are translucent and just beginning to brown, the breakfast potatoes are done. Serve in a shallow bowl and sprinkle with chives. Add a dollop of sour cream for each serving, if using.

Notes:

If you use a non-stick skillet, your potatoes will not get as crispy, but they will not stick and you won't need as much oil. If you use a regular skillet, your potatoes will get very crispy. If they stick to the skillet, use a metal spatula to scrap up the pieces, and add more oil to keep them from sticking. More oil will also keep the potatoes from burning.

The more potatoes you have in contact with the bottom of the pan, the better. Consider using a large skillet or cooking in two skillets at once.

The sour cream and chives are what the potatoes are served with at Egg Harbor in Lindsay's and Lauren's hometown, and we think it makes them classier. Obviously these potatoes are also great with ketchup if that is more your speed.  (And we are in no way implying that ketchup—or even catsup—is not classy.)

Try different variations such as Denver (add ½ cup of diced ham with a diced green pepper and ½ cup of cheddar), meat (add ½ cup of sausage or bacon, chopped into bits) or tomato (add 1 cup of tomatoes).



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