Ingredients
- 1 lb russet potatoes or baby potatoes
- 1 sweet onion, diced
- 1 bunch of green onions, finely chopped
- 1 tbsp coconut oil
- 1 tsp red pepper flakes
- Salt and pepper, to taste
Preparation
- Put a large pot of water on the stove to boil. Skin the potatoes roughly. You want to leave some of the skin on so that it browns when you cook it in the skillet or leave it all on if you really like the skin. Then stick in the large pot to boil.
- Dice the onions and heat your oil on a large skillet pan. By now your potatoes should be boiled all the way through (it takes about 15 minutes).
- Add the green onion and sweet onion and cook on medium-high heat until they become translucent and aromatic. Stir frequently.
- While the onions are cooking, run the potatoes through cold water and then chop roughly.
- Add them to the skillet with more oil if needed and turn the heat down to medium.
- Add pepper flakes, salt, and pepper and cook for 15 minutes or until crispy to your liking. Serve immediately warm. Also makes for great leftovers or an additive to omelets.
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Joseph Ruiz
So crispy and good!