We’ve been getting some interesting not-your-ordinary potatoes in our Ranui Gardens CSA boxes the last few weeks. I made Simple Leek, Garlic and Potato Soup using last week’s red-fleshed Mountain Rose varietal and I’ll be hoarding the Maris Pipers from this week because I want to use up the ones from the week before in these breakfast potatoes. Since we make smoothies for breakfast around here—we prepare eggs for dinner every so often. I love homemade breakfast burritos with hot breakfast potatoes, farm-fresh scrambled eggs, melty cheese and salsa—all wrapped in a warm sprouted wheat tortilla.
We spent a few nights last week with Robbie’s aunt and uncle in Durango Colorado. She and her husband used to own a dude ranch in Wickenburg Arizona and they know how to cook authentic farm breakfasts for their guests. Our last morning we enjoyed breakfast potatoes that were impressively perfectly diced; Aunt Nancy confessed that she did not make them and I didn’t have the heart to ask their brand name. I have inside knowledge that most restaurants drop their diced potatoes into the deep fryer—for an even crunch on all sides. These potatoes won’t be like the aforementioned, albeit addicting ones. These breakfast potatoes are hand-diced and pan-fried. They are best made with a potato on the waxy side of the floury/waxy scale, like a new potato. Since Piper Maris potatoes rate right between floury and waxy, they cook up just dandy in this recipe.
About 2 pounds potatoes
1 tablespoon plus 2 tablespoons canola oil
Real Salt and freshly ground black pepper
Scrub the potatoes and put them in a saucepan. Cover with water—at least ½-inch above the tallest potato. Bring to a boil, reduce to a simmer and cook until the potatoes are tender when you poke them with a fork, about 20 minutes. Cool about 10 minutes, until you can handle them.
Meanwhile, dice the onion into ½-inch pieces. Over medium-low flame, heat 1 tablespoon of the oil in a large skillet. Add the onions and sauté until they are translucent, stirring often. Remove the onions from the pan.
When the potatoes have cooked and cooled, cut them in cubes about ½ to ¾ -inch square. Heat the remaining oil in the skillet over medium flame. Add the diced potatoes and stir them around to coat with the oil. Press them into the pan with a spatula. Sprinkle generously with salt and pepper and let the potatoes cook 5 to 10 minutes without stirring. The potatoes should get crisp and lightly golden on the bottom. When they are golden on the bottom, break them up with the spatula, stirring in the reserved cooked onions. Sprinkle the potatoes and onions again generously with salt and pepper and let them cook until the new bottom is nicely golden brown.
Spoon them into breakfast burritos or serve with eggs—any style.
Makes about 6 servings.