This is one of those basic, unadorned, cowboy-friendly staples of my cooking repertoire that’s so utterly versatile, I just can’t help but love it. Called Breakfast Potatoes by some, Skillet Potatoes by others, they can be enjoyed in their simplest form or dressed up in any number of ways to suit whatever you’re doing. And they’re perfect for breakfast, lunch, and dinner—equally at home beside bacon and eggs OR next to a juicy grilled rib-eye steak. And they’re totally customizable in terms of seasoning and adornments: add in some garlic if you’re feeling adventurous, or onions and peppers, or even some chopped jalapenos if you’re really looking for trouble. These basic potatoes open up a whole world of possibilities. I love it when potatoes do that.
One thing I love to do is make up a whole slew of breakfast burritos, adding in these potatoes with the eggs and sausage and cheese and salsa. Gives ’em a real stick-to-your-ribs quality. And sometimes I’ll spoon a nice helping of potatoes into small, individual iron skillets, then top them with a couple of fried eggs. You watch a cowboy dig into THAT sometime. Still, other times I just keep ’em simple, adding in only chopped onion and serving them with bacon, burgers, or steak. And then I sit back and watch them disappear. It usually doesn’t take long.
Let’s make the suckers, shall we?
Place 4 to 5 potatoes in a pot and cover with water. I like to use red potatoes because they’re nice and golden inside.
Bring to a boil and cook until potatoes are fork-tender.
When they’re ready, place the hot potatoes on a cutting board…
And dice them into 1-inch-ish pieces.
Inch-ish. Say that five times fast. Just for kicks.
Now your potatoes are ready!
Next, cut up an onion into a large, rough dice. I do not have a photo of my cutting up my onion. Because you see, I’m a one woman freak show here, and when punks run through the kitchen chasing my basset hound because the basset hound has a turtle in his mouth, all plans are out the window.
So anyway, cut up an onion, okay?
Next, heat a skillet over medium to medium-low heat.