Perfect Breakfast Potatoes
Ingredients
- 5 large potatoes
- 2-3 tablespoons unsalted butter
- 1 shallot minced
- 2 jalapeno peppers minced
- 2 cloves garlic minced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
Instructions
- Bring a pot of salted water to a boil. Wash your potatoes well, then dice them into bite-sized pieces. Add the potatoes to your boiling water and cook for 5 minutes. Rinse under ice cold water until the potatoes are no longer hot, then side aside.
- Mince your shallot and jalapeno peppers, then heat your bacon fat or butter over medium heat in a large skillet (preferably cast iron). Add your shallot and jalapenos to the pan, and cook for 5 minutes. Add your diced potatoes to the pan, spreading them out in an even a layer as you can, and let them cook at medium-high heat for 8-10 minutes. Do not touch them or move them during this time – you want them to get extra crispy and golden. Sprinkle your salt and pepper over the top of the potatoes while they cook.
- After 8-10 minutes, flip your potatoes in as even a layer as you can and cook the other sides for 8-10 minutes, until golden and crispy all over. Add your minced garlic to the potatoes when they are almost finished, and cook for 1 minute or so, until fragrant. Sprinkle with some extra salt, pepper, and freshly sliced chives, scallions, or parsley for garnish and serve.
