Sunday Morning Potatoes

June 7, 2013 | By | COMMENTS

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I made a promise here on this blog and the promise went something like this: “I won’t blog more than three recipes from any particular cookbook because, after a certain point, people should just buy it.” Which is why I stopped blogging about one of my favorite new cookbook purchases (though not a new cookbook) because, pretty quickly, I posted three recipes from it. Now I have a 4th recipe which isn’t so much a recipe as it is a technique. So I’ll break my own rule but I sort of feel ok about it because (a) I won’t tell you what book it’s from; and (b) this technique is so straight-forward and simple, it may as well just be something your neighbor told you how to do rather than something from the pages of Marion Cunningham’s Breakfast Book. Oops.

To make this recipe–err, technique–you’ll need a good old-fashioned Russet potato.

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Wash it and pat it dry with paper towels and then cut it into 1/2-inch cubes.

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Meanwhile, in a cast iron or non-stick skillet on medium/high heat, render about 4 pieces of smoky bacon that you cut into strips.

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Add a splash of canola oil to help them along. When the bacon is just crispy and the pan is coated in bacon fat, remove the bacon to a plate and turn up the heat. That bacon fat will get really hot. When it’s basically smoking, add your potatoes in a single layer and sprinkle them with salt. You should hear a loud sizzle.

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Leave them like that for a few minutes (if the pan looks particularly dry, you can add another splash of Canola oil); eventually, check one of the potato pieces. If it’s dark brown, use a spatula and flip the potatoes.

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Sprinkle with more salt and pepper and continue cooking. You’ll basically proceed like this until the potatoes are brown all over and when you lift one from the pan and blow on it for a bit and taste it, it tastes totally cooked.

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At this point, when they’re cooked, you can do what I did and add chopped scallions, but you don’t have to. But you do have to add the bacon back because that just makes sense.

Serve ‘em up with eggs scrambled with caramelized onions and cheese and you’ve got a breakfast fit for a king.

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I hope it’s a tribute to Marion Cunningham and her wonderful Breakfast Book that I couldn’t resist sharing a 4th recipe. Now I’ll stop, I swear.

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Categories: Breakfast, Recipes

  • Matt Casserly

    I like to toss them with some garlic powder and some dried onion flakes toward the end of the cooking process, too. Dried versions to keep both from burning/scalding.

  • Anonymous

    Beautiful potatoes. I would love some of those this weekend.

  • Marilyn

    This is a great post, and the potatoes are surely wonderful. I know this for sure because this is how I have been cooking mine for years! One hint: don’t fuss with them too much. If you try to move around the potatoes before they are crisp on the bottom, they will fall apart, and that’s not good.
    Oh, and one more hint: this “technique” is a great way to use up the bacon fat I know you’ve been collecting in your fridge!

  • Melissa

    Oh wow! These potatoes look delicious! And, who knew Mrs. C could cook like this? lol

    I would love it if you would link up with me on my Foodie Friday Blog Hop! You can share some of your favorite recipes and find some new ones, as well!

    Hope to see you there!

    Melissa

    A Room for Two with a View

  • callen

    We like to add chopped onions and a sprinkle of garlic powder after the potatoes have been flipped the first time. Yummers !

  • jah013

    I basically do this, but I par-cook them first in the microwave. Nuke ‘em for a few minutes, stir, then nuke for a few minutes (3-4 minutes total), then proceed as described. It speeds up the process, but they taste as good (IMO).

  • http://wee-eats.com/ natalie @ wee eats

    DON’T STOP! THEY’RE SO DELICIOUS! Wonder if you could cut down on the cooking time Sunday morning by parboiling the potatoes the day before so that they cook faster? Or would they become flaky and not hold together when sauteeing?

  • fnm

    Nice post. Great. Clickfoodsnearme

  • Tony V

    I always parboil the potatoes the night before and put them in the pan cold. Also, the pan should be cast iron or steel. Non-stick reduces the carmelization and they won’t be as crisp.

  • http://www.worldclasslasik.com/cataracts/cataract-surgery-cost Cataract Surgery

    Looks fantastic, I will try this tomorrow!

  • Claraskitchen corner.com

    You can add some Tony’s seasoning and sliced jalapeno peppers to spice them up a bit. Makes a great side dish to sliced roast or broiled chicken.