Crusty, browned potatoes round out any hearty breakfast, particularly Dad's Steak and Sunny-Side Up Eggs. Cooking the potatoes ahead means less preparation in the morning and crispier chunks. Diner-Style Garnish: Parsley sprigs
- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2006
Ingredients
Method
In saucepan of boiling salted water, cover and cook potatoes just until tender, 20 to 25 minutes. Drain and let cool. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 2 days.)
Peel and cut potatoes into 1/2-inch (1 cm) cubes. In large heavy skillet, melt butter over medium heat; fry onion, stirring occasionally, until softened, 6 to 8 minutes.
Stir in potatoes, rosemary, salt, pepper and paprika; fry, without stirring, until lightly browned on bottom, about 4 minutes. With spatula, turn and stir home fries. Drizzle with cream; cook, without stirring, until lightly browned on bottom, about 5 minutes. Stir again; cook until most of the cream is absorbed and potatoes are crusty and browned, about 2 minutes.
Nutritional facts <b>Per serving:</b> about
- Sodium 911 mg
- Protein 4 g
- Calories 263.0
- Total fat 11 g
- Cholesterol 37 mg
- Saturated fat 7 g
- Total carbohydrate 38 g
%RDI
- Iron 6.0
- Folate 11.0
- Calcium 3.0
- Vitamin A 13.0
- Vitamin C 42.0
