Is there anything better then breakfast at a diner, after a night of cocktails no less? I’m having flash backs to university! Not to rain on anyone’s parade but a traditional breakfast at a diner can run up to 1200 calories a serving, a serving! The bacon and sausage account for a lot of it but the sneaky culprit comes in the form of the side of home fries. Ever notice how they’re piled on to fill the plate? Well, here is my humble solution to this greasy diner dilemma and I must say; they’re really good!
453 g – 600 g (1 – 1.5 pound) fresh potatoes (either red or white skinned), scrubbed (or a medium sized potato per person).
2 tbsp extra virgin olive oil
Place the potatoes in a pot and pour enough water on them to cook, bring to a boil and then drop the heat to medium low and simmer until they are fork tender (depending on the size 20-40 minutes).
Drain the potatoes and set them aside until they are cool enough to handle.
Cut the potatoes into large chunks; smaller ones cut in half and larger potatoes quartered.
Heat a large frying pan over high heat and add the olive oil, when it’s hot (it will ripple) add the potatoes; season with salt, pepper and paprika and then mix well.
Leave the heat on high and let the potatoes fry and darken on all sides; season the potatoes on all sides as they cook.
When the potatoes are darkened on all sides then they’re ready to be served; season again with salt only.
- It’s a great time saver to boil the potatoes the night before.
- This is a great breakfast dish but they are awesome with dinner as well.
- This is a great way to use up older potatoes instead of traditional mashed potatoes.