For many people, breakfast isn’t complete without a potato dish. From hash browns to latkes, potatoes have a prominent place at the first meal of the day.
Choosing a Potato
Russet potatoes are readily available and become nice and crispy with a fluffy interior when fried. They are very inexpensive and are available year round at any supermarket. Cutting the potatoes into 3/4“ cubes helps them cook quickly. They can be peeled for aesthetic purposes but the skins can be left on – just give them a good scrub. It’s quicker to prepare the potatoes without peeling them and the skin contains vitamins and nutrients such as vitamin C and fiber. The potatoes can be cubed in advance but must be kept in a bowl of cold water in the fridge to prevent discolouring. Drain well and pat dry well with a clean kitchen towel or paper towels before cooking.
Spice it Up
Potatoes are quite neutral in flavour and can accommodate a lot of seasoning. Use onion and garlic powder instead of fresh so the spices stick to the potatoes evenly. Sprinkle the spice mixture onto the freshly cooked potatoes while they are still hot and toss in a large bowl until evenly coated.
Spicy Breakfast Potatoes
Makes 4 side dish servings
- 4 medium russet potatoes (about 4 to 5 oz. each before peeling)
- ¾ cup neutral tasting oil such as canola or safflower
Spice Mixture:
- 1/8 teaspoon mild paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ to ½ teaspoon salt, to taste
- Peel the potatoes if desired. Cut into 3/4“ cubes and set aside in a bowl (if preparing the potatoes in advance, fill bowl with enough cold water to cover the potatoes and place in the fridge. Drain the potatoes and dry well before cooking).
- To prepare the spice mix: in a small bowl, add all ingredients and stir until combined. Set aside.
- In a large deep skillet or cast iron frying pan, heat the oil on medium-high. To test the oil, drop in a piece of potato. It will sizzle when ready. Carefully add the rest of the potatoes to the oil so it doesn’t splash.
- Spread the potatoes in an even layer in the skillet. Let the potatoes fry without stirring for about 5 minutes, or until they are browned on the bottom. Use a large spoon or spatula to turn the potato cubes. Continue to cook, stirring occasionally, until they are golden brown all over, about 8 minutes. Reduce the heat a bit if the potatoes begin to turn dark brown too quickly. They should be golden brown and tender when cooked through.
- Use a slotted spoon to remove the cooked potatoes from the oil. Place the potatoes in large bowl.
- Sprinkle the spice mixture over the potatoes and toss until the potatoes are evenly coated. Taste a potato and add more salt if necessary. Serve with eggs or your favourite breakfast dishes.
Trish Coleman - Trish grew up in a small town in New Brunswick, Canada and her family ate fresh home cooked meals every night. Her family grew most of ...
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