For the very best breakfast potatoes, take two or three russet spuds, peel, rinse and dice. Soak in water for an hour, then drain and dry. This removes excess starch which helps with the eventual crisp.
Sautee in a pan with a liberal amount of canola oil and salt. Cook on medium for 25-40 minutes for that perfect crisp finish and fluffy interior.
Hi I’m Stuart, professional food writer and long time eater. You can find my writing at places like Gastronomic SLC, Visit Salt Lake, The Salt Lake Tribune, Utah Stories, Utah Now Online and many others.
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