These are almost exactly how I make my breakfast potatoes, except I figured it out by trial and error! I like to parboil the potatoes before frying if I have time or use leftover baked potatoes from the day before and slice or dice them up. It makes the potato softer and much quicker to fry in the pan. Instead of shortening I use 1/2 whipped butter and 1/2 vegetable oil. I also use season salt for the salt and red color. I might try the paprika next time with regular salt. Potatoes prepared this way taste just like the ones you get at the restaurants, but they are actually better because they never end up in the deep fryer.
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These are almost exactly how I make my breakfast potatoes, except I figured it out by trial...