Page 23 - UMass2018_CookBook

Sunday Morning Home Fries
Breslau Family, Needham, MA
“These hearty breakfast potatoes are a Breslau Family staple on most Sunday mornings! They are a terrific compliment to eggs and bagels, can be enjoyed as a dinner side dish, or even just as a snack.”
— Howie Breslau
Preparation
1. Cut the potatoes into 1⁄2-inch cubes.
2. Heat 5 tablespoons of the oil in a large skillet over high heat. Add the potatoes and sprinkle the paprika, garlic powder, onion powder, salt and pepper on top. Stir thoroughly, adding a bit more oil and seasonings over the potatoes as needed (you want to ensure that the potatoes are covered with a light layer of the spices).
3. Let the potatoes cook, undisturbed,
for about 4 minutes. Stir. Lower the heat
to medium-high and cook, undisturbed, for 3 to 4 minutes more. Stir. Continue to cook and stir every few minutes until the potatoes are browned and mostly crisp. The potatoes are done when they are browned and slightly soft when squeezed between
the thumb and forefinger.
4. Season with parsley flakes and red pepper flakes, if desired. Stir, remove from heat and serve hot.
Ingredients
Serves 2 to 4
2 to 3 large russet potatoes 5 to 10 tablespoons olive oil Hungarian paprika
Garlic powder
Onion powder
Sea salt
Ground black pepper
Dried parsley flakes
Red pepper flakes (optional)
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