©1988
AuthorDartagnan"breakfast, lunch or dinner, these will be one you want to do over and over again"
Dice sweet onion on small. Wash and dice potatoes on large. Spread potatoes out on a towel to dry. (I even put a small fan on them) about 10 minutes.
Add shortening or oil to about 1/2” in a large frying pan, skillet, or cast-iron skillet over medium high heat until shimmering or 350°.
Add just enough diced potatoes leaving plenty of room to not crowd. IF YOU CROWD THEM, THEY WILL NOT CRISP. Add 1/2 the onions Season with Goya, paprika, salt and pepper.
Stir the ingredients together then spread them in an even layer over the bottom of your pan. Let cook 5-7 minutes before stirring again.
After that give them a gentle stir. To finish fry about 5 to 10 more minutes, until crispy golden brown. Transfer to cooling rack to drain on a lined half sheet pan.
As a child growing up it was always something to look forward to; George Seward's Scrambled Eggs, Fried Potatoes and Tortillas. That still holds true some 50 years later. Those small crisp potatoes with creamy scrambled eggs on a fresh flour tortilla was always around the house. I haven't strayed too far from that, only adding a little onion and seasoning. But you can dress yours out anyway you like, salsa, hot sauce, avocado, cheese.
But there is something magical about something so simple and easy to make, that tastes so good. Thank you George.
Ingredients
Directions
Dice sweet onion on small. Wash and dice potatoes on large. Spread potatoes out on a towel to dry. (I even put a small fan on them) about 10 minutes.
Add shortening or oil to about 1/2” in a large frying pan, skillet, or cast-iron skillet over medium high heat until shimmering or 350°.
Add just enough diced potatoes leaving plenty of room to not crowd. IF YOU CROWD THEM, THEY WILL NOT CRISP. Add 1/2 the onions Season with Goya, paprika, salt and pepper.
Stir the ingredients together then spread them in an even layer over the bottom of your pan. Let cook 5-7 minutes before stirring again.
After that give them a gentle stir. To finish fry about 5 to 10 more minutes, until crispy golden brown. Transfer to cooling rack to drain on a lined half sheet pan.
As a child growing up it was always something to look forward to; George Seward's Scrambled Eggs, Fried Potatoes and Tortillas. That still holds true some 50 years later. Those small crisp potatoes with creamy scrambled eggs on a fresh flour tortilla was always around the house. I haven't strayed too far from that, only adding a little onion and seasoning. But you can dress yours out anyway you like, salsa, hot sauce, avocado, cheese.
But there is something magical about something so simple and easy to make, that tastes so good. Thank you George.