Chef Recipes

Easy Breakfast Potatoes

Serves 4 People

4 Medium sized potatoes, such as Russet, Yukon or even Redskins.
2-3 T of Canola oil
Salt and pepper to taste

When selecting your potatoes make sure they are firm.
Russets should be a nice cork brown in color with no green.
Wash the potatoes removing any spots or eyes and then give them a medium dice.
Place the diced taters on a microwave safe plate and select the baked potatoes setting.
While the potatoes are cooking I normally attend the other items of the breakfast like the bacon, sausage etc.

Place a large sauté pan on the burner and heat a couple of tablespoons of oil (medium heat) just before the potatoes are done in the microwave.
Once the microwave tells you the potatoes are cooked the pan should be nice and hot.
Transfer the potatoes to the pan browning them in the oil and season to taste with salt, pepper (or the chef’s spicy seasoning mix which can be another recipe).
These potatoes are fast, easy and delicious.

Most store frozen potatoes contain too much water and take forever to cook.
This will get you back to the table with your family to enjoy your meal together.