How to Make Breakfast Potatoes Crispy in 35 Minutes
Breakfast potatoes are diced potatoes parboiled until barely tender, dried, roughened, and fried in a hot skillet until crisp outside and fluffy inside. For four servings, use 2 pounds of Yukon Gold or Russet potatoes, 3 tablespoons of oil, and about 35 minutes. The most important factor is removing surface moisture before the potatoes meet […]