This dish makes a great side to a complicated main dish for brunch (like my first ever Ib'le, Artichoke Hearts and Eggs Hollandaise).  The potatoes work equally well beside simple scrambled eggs, or anything less complex, but they're also great as an accompaniement to a more ambitious menu, because once you put them together they need very little supervision.

This is my second ever Instructable and another entry into the Le Creuset brunch contest.  I love Le Creuset and I hope if you enjoy the recipe and the Ib'le you'll vote for me. :-)

Step 1: Gather All of Your Ingredients

The assembled ingredients will serve 2 - 3 large servings or 4 plus small servings.

 * Ranged around the cutting board: seasonings (salt, pepper, cayenne); olive oil as well.
 * On the cutting board: 5 medium potatoes (I prefer yellow, white or russet, as I don't mind leaving the skins on and they aren't tart like the skins of red potatoes) and one medium-large yellow onion.
I like burnt tater... left over mashed potato pressed into small fry pan (like an omlet) cook until crispy one side then put plate on top flip pan and plate slide back into pan to crisp other side of potato round... yummy with a fry up of bacon and eggs etc. or burgers.. <br>
I make it the same way and add a snotty yoke fried egg for topping. Delish and quick.
I've made a similar dish and it was delicious with every protein I had it with! Thanks for the suggestion...are you thinking about making an Instructable for it?
looks good ! If you use a non nonstick pan (cast iron or plain stainless) you'll be able to get a better crust. I like fried potatos wether they are sliced diced or squished but something in me says there has to be a crust, probably because thats how gramma's always were
Thank you for the suggestion. :) I first made this dish up using a non nonstick pan, but that poor pan was ruined by my inexperienced lack of supervision in the last stage! Usually they do come out pretty soft in the nonstick pan, but it's oh so easy to clean!
I've lost count of the number of pans I've destroyed trying to get a crust on beef or potatos or whatever. There's a reason cast iron is so popular, its kind of hard to wreck a pan you clean by throwing in a bonfire ! I thought I had done a fried potato &quot;ible&quot; but I checked before posting my loaded fried potatos &quot;ible&quot; the other day and realized that I had taken the pictures but never made the &quot;ible&quot; !

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More by jstewart-1:Easy Full Brunch Menu: Bacon Horseradish Scones with Cheddar Green Onion Scramble and Citrus Rocket Salad Easy Breakfast Potatoes Artichoke Hearts & Eggs Hollandaise 
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