Imported from YouTube
Breakfast Potatoes, Steve’s Way
Crispy breakfast potatoes made with fully cooked russet potatoes, butter, olive oil, onion, garlic, vegetable base, and oregano. The potatoes are cooked in a pan until browned, seasoned simply with salt and pepper, then tossed before serving.
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Ingredients
- 2 large russet potatoes (Peel, boil until fully cooked, and let cool before using.)
- butter (For heating the pan; amount not stated.)
- olive oil (For heating the pan; amount not stated.)
- onion (Amount not stated.)
- garlic (The transcript says “a bit of garlic”; amount not stated.)
- vegetable base (Amount and exact product are not stated.)
- salt (To taste.)
- black pepper (To taste.)
- oregano (Amount and timing are not clearly stated; it appears to be added near the end.)
Steps
- 1
Peel the two large russet potatoes, then boil them until they are fully cooked. Let the potatoes cool before pan-frying them.
- 2
Heat a pan with some butter and olive oil until the fats are warm.
- 3
Add the onion, garlic, and vegetable base to the pan.
- 4
Add the cooled, fully cooked potatoes to the pan and spread them out.
- 5
Let the potatoes cook in the pan until they are nearly finished.
- 6
Season the potatoes with salt and pepper.
- 7
Toss the potatoes in the pan so they cook and brown evenly.
- 8
Add oregano near the end, as shown in the video.
- 9
Serve the breakfast potatoes while hot.
Notes
The source does not provide quantities for the butter, olive oil, onion, garlic, vegetable base, salt, pepper, or oregano. It also does not specify the boiling time, pan temperature, or exact pan-cooking time. The transcript includes a guest’s review and restaurant-related conversation that are not part of the cooking method.
Nutrition per serving
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