My husband loves potatoes, and when I am feeling nice I will make him breakfast potatoes–and through the years I came upon this method for making them fast making them crispy and using only 1 pan.
I think the texture of hashbrowns is always better when you start with cooked, but when I have no leftovers it is just too much in the morning to have all these pots going. So one day I was making pot stickers and it occurred to me that I might be able to apply the same method to potatoes... and I tried it and I liked it. You need a saute pan with a lid. —Aliwaks
- Serves 4 as a side dish
Diced potato (any kind you like can even mix in sweet potatoes)
Diced yellow onion
Cloves sliced garlic
Diced red, yellow, orange an/or red pepper
Salt & pepper to taste
Julienned lacinato (dinosaur) Kale
Shredded cheese of Choice (I like Fontina or Monteray Jack)
Fresh thyme leaves, chopped
- Heat oil in pan over medium heat
- Add potatoes, peppers, garlic and onions, best if they can cover the pan in one layer, buy if they can't its not tragic, season with smoked paprika, salt & pepper
- Pour 1 cup cold water into pan
- Pour 1 cup cold water and let it come to a boil
- add kale on top of potatoes (Don't stir) Lower heat and cover, cook 10-15 minutes (it will depend on your pan and if they are in one layer or not
- Check to see if the water has evaporated, and that the potatoes are brown and they are tender. If that has occurred, take a spatula and flip everything over so it browns on the the other side.
- Cover with Cheese & Thyme leaves, then run under the broiler until a brown/bubbly cheesy top, if you have no broiler or don;t care to deal with it you can just cover the pan again until the cheese melts
- Sausage or any other smokey meats ( chunks of pancetta, pulled pork, brisket) make a great add-on. Mushrooms are a great add-in as well, I like them with mushrooms and Gruyere but no peppers. I like to top these with fried egg.