It's super simple and you can do a lot of things with this basic potato recipe.
Here's what I do:
Get about 3/4 pound of red potatoes
Cut them in half then slice the halves into bite size pieces.
In a large skillet, boil 1 cup water and add 1 bouillon cube (whatever flavor you prefer, liquid will be drained, any bouillon flavor is fine)
Meanwhile, slice 1/4 cup of bell pepper
When the water/bouillon comes to a rolling boil, add the chopped potatoes
Cook over medium heat for about 10 minutes or until potato chunks are fork tender.
Carefully drain off water, retaining potatoes in pan.
Add 2 Tablespoons butter and cook potatoes over medium heat for 5 min. turn and cook 5 min. longer.
Sprinkle with a little Onion Salt (approximately 1/2 teaspoon)
Add the bell pepper
Cook about 5 minutes longer or until golden brown and crisp on all surfaces. Undercook slightly if you are making them the night before for a quicker breakfast the following day. Reheat potatoes with a teaspoon of butter until crisp, about 10 min. over medium low heat.
While these potatoes are a fantastic accompaniment to any meal, I'd like to introduce you to what we affectionately refer to as the "D-Lo". It's named after my daughter's grandmother, Delores, and it was her specialty at the restaurant she ran for decades.
Basically it's fried potatoes, with cubed ham and eggs mixed in and cooked until firm.
The D-Lo
To a pan of hot, fried potatoes, add:
1 Tablespoon butter
1 cup finely diced ham
5 eggs, stirred with 1/8 cup milk, half and half or cream
1/4 cup finely shredded cheese (cheddar or jack)
Cook over low heat, covered, for about 5 minutes, or until eggs are fully "set".
Serve with buttered English muffins, or whole grain toast with jam.
The basic potato recipe is fabulous served with a steak & eggs breakfast and well as with a variety of dinners.
