Southern Breakfast Potatoes
Crispy Southern-style breakfast potatoes fried slowly in a cast iron skillet until golden, finished with melted sharp cheddar and fresh green onions.
Equipment
Ingredients
Ingredients
russet potato (large, cubed)
1 piece
lemon juice
10 ml
olive oil (divided)
30 ml
salted butter (divided)
14 g
salt
5 g
black pepper (freshly ground)
2 g
cayenne pepper
2 g
sharp Cheddar cheese (shredded)
30 g
green onion (chopped)
15 g
Instructions
Prepare potatoes
Scrub potato, then peel if desired. Cut into 1-inch cubes. Toss with lemon juice, salt, pepper, and cayenne.
Heat skillet
Heat cast iron skillet over medium heat. Add half the olive oil and half the butter.
Fry first side
Add potatoes in single layer. Cook undisturbed 3 minutes until crust forms.
Fry all sides
Turn potatoes in sections. Add more oil/butter if needed. Repeat until golden on all sides.
Melt cheese
Sprinkle cheese over potatoes, cover, and cook until melted, 3-5 minutes.
Finish and serve
Transfer to plate, sprinkle with green onions. Season to taste.
Storage
Best enjoyed fresh. Leftovers can be reheated in skillet to restore crispiness.
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