Smokey Breakfast Potatoes
I'm thrilled to share a breakfast recipe that holds a special place in my heart – Smoky Breakfast Potatoes. These golden nuggets of flavor have been a staple in my morning routine for years, and I can't wait for you to experience the culinary magic that unfolds with each bite. Let's embark on this delightful journey together!
Ingredients
- 1 pound potatoes, diced into ½-inch pieces
- ½ cup onions, julienned
- 1 tbsp Tiffany's Breakfast Seasoning
- 2 tbsp canola oil
Instructions
- Bring 3 quarts of salted water to a boil. Add diced potatoes and cook for approximately 10 minutes, or until just al dente.
- Drain potatoes and immediately plunge into 3 quarts of ice water to stop cooking. Stir occasionally and stain potatoes from ice water once completely cooled (about 5 minutes).
- In a mixing bowl, combine potatoes, add oil with Tiffany's Breakfast Seasoning and toss well, ensuring potatoes are evenly coated with oil and seasoning.
- Heat an electric griddle or nonstick pan over medium heat.
- Add potatoes and cook for 4½ minutes. Be careful not to crowd the pan, as you won't get proper browning.
- Use a rubber spatula to mix potatoes, separating the browned sides from the griddle and mixing with uncooked potatoes.
- Continue to cook for an additional 4½ minutes (for approximately 9 minutes total to be fully cooked and ready to serve).