Now, we’re finally back to your regularly scheduled programming at The Dahlia Scene. Don’t get me wrong, I’m still floating on cloud 9, but I can’t let that continue to keep you lovelies from getting your taste buds satisfied or your crafting on. You’ll see a little bit of wedding planning permeate the blog, but I promise not to let you down when it comes to the good stuff. This week it’s time for a little fried breakfast potato goodness. I always blame my love of potatoes on my Irish roots, but quite frankly they’re just delicious. I’m also Southern so what would Southern food be if not fried? The fried breakfast potato is also super easy to through together in a flash with leftovers.
We used two small potatoes, but you could use one large instead. You simply cut the potato into thin slices, because the thin slices will fry up faster than their larger counterparts. At this point, I put the oil in the pan to get hot while I was cutting up to potatoes. You want that sizzle when you drop the potato in the pan after all.
I also wanted to add a little bit of color to the pan. I went with onions, red and yellow peppers, and a teaspoon full of smoked paprika. The paprika gets added first in order to coat the potatoes, but you want to hold off on the onions and peppers since they’ll burn instead of give you added color. You’ll notice in a little bit that this was a problem I ran into for adding them too quickly. I was using a much smaller pan that would have really been desired, but sometimes you gotta do with what you’re working with instead of the other way around.
You also want to try and keep the potatoes to be about the same size when you cut them into slices or else some of them will cook at a faster rate than others. This is not good, but it’s not the end of the world. If you have some potatoes that are thinner, you should simply remove them from the heat with your spatula when they are as brown/crisp as you would like them and let the others continue to cook.
We served ours with bacon and ketchup. I actually can’t imagine a more Southern breakfast. It’s probably more Southern than shrimp and grits. I could eat it every morning, but I don’t because I also want to be healthy. It’s a good comfort food breakfast though and it will keep you full for awhile.
FRIED BREAKFAST POTATOES
- 2 small potatoes or one large, sliced
- 1/4 sweet onion
- 1/2 medium red pepper
- 1/2 medium yellow pepper
- 1 tsp smoked paprika
- 1. Add oil to pan. You’ll want to let it get hot enough to start frying the potato when you dump it in.
- 2. Add potatoes to oil.
- 3. Sprinkle smoked paprika over potatoes. You’ll want to turn them a few times to make sure they’re totally coated.
- 4. Wait til potatoes are starting to fry up and add onion and peppers.