Source  Our Best Bites

Recipe Added:  12/29/2011

Bring a medium or large bot of water to a boil. While the water is heating, cut the potatoes into into 1/4″-1/2″ cubes. Add the potatoes to the boiling water and cook for about 5 minutes or until they are slightly softened but not fully cooked. Drain and rinse in cool water.

Heat a large skillet over medium heat. Add the 1/4 cup of butter and heat until melted and bubbly. Add the diced onion and cook for about 1 minute or until the onions are softened. Add the potatoes in a single layer. Cook for 3-4 minutes (don’t touch them) and then sprinkle with paprika, 10 dashes of Tabasco, and a little salt and pepper. Using a spatula, scrape the bottom of the pan and flip as many potatoes as you can at once. You just want to handle the potatoes as little as possible while getting every surface of the potato a little crispy.

When the potatoes have cooked for another 3-4 minutes, test them for doneness and seasoning; add more Tabasco, salt, and pepper to taste. Cook until desired doneness is reached, flipping them the same way as before. It’s hard to overcook these potatoes–they should be a little crispy on the outside, but not burned. Serves 4-6.

1. http://www.ourbestbites.com/2011/12/breakfast-potatoes/

2. http://thepioneerwoman.com/cooking/2008/04/basic-breakfast-potatoes/