These fried potatoes are the perfect companion for bacon and eggs. You may use oil instead of shortening if you wish.

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Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large cast iron skillet, heat shortening over medium-high heat. Add potatoes and cook, stirring occasionally, until potatoes are golden brown. Season with salt, pepper, garlic powder and paprika. Serve hot.

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Nutrition Facts

326 calories; protein 4.8g 10% DV; carbohydrates 52.1g 17% DV; fat 11.7g 18% DV; cholesterolmg; sodium 399.8mg 16% DV. Full Nutrition

Reviews (232)

Read More Reviews
292 Ratings
  • 5 star values: 194
  • 4 star values: 78
  • 3 star values: 16
  • 2 star values: 3
  • 1 star values: 1
Rating: 4 stars
11/04/2008
Great recipe, but I found a few tips missing: - the shortening has to be genuinely hot before you add the potatos; if it is too cold, the potatos will soak it up and won't close their pores - Don't go over medium heat as the potatos will burn quickly on one side and stay raw on the other (if you do not use cooked potatos) - After having added the potatos, let them sizzle a few minutes (2-3) on one side. If you stir too quickly, they won't caramelize and get crispy. They will still be wonderful, but they won't have that extra touch. Otherwise I found that adding slices of carrots can be a wonderful change, and also spicing the potatos with curry powder or paste. Read More
(361)
Rating: 4 stars
07/23/2003
Very good basic fried potatoes. I'm not very patient so after cubing the potatoes, I cooked them in the microwave for about 7 min, which didn't cook them but certainly sped up the frypan part. Also, I subbed veg oil for the shortening (and less of it). Honestly, they're a little plain as is BUT served as a side to a hot plate of scrambled eggs (and a little melted butter over them), they were tasty and filling. Read More
(217)
Rating: 5 stars
07/23/2003
These were really good. I made a big breakfast this morning and added these potatoes to our menu. Instead of using regular potatoes I used some frozen hashbrowns I have had in my freezer for ages. I sauteed them in some butter and olive oil rather than shortening. I wish I would have sauteed some onions and bell peppers to go along with these but didn't think of that until the potatoes were almost done. Of course I added a little dash of onion powder along with the garlic and gave it a hefty dose of freshly ground black pepper. Thanks for sharing. Hey "D"...these are right up your alley!! Read More
(137)
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Rating: 4 stars
03/05/2009
It's entirely possible to use just veggie oil to cook these. After years working for burger joint that hand-cut all their potatoes, a secret I learned is to thoroughly wash, drain and pat dry the potatoes before frying. This washes out the starch and gluten that make potatoes mushy. Do this and you can cook them in any fat you like! Read More
(89)
Rating: 5 stars
07/28/2003
These are terrific! My family devoured the entire pan tonight at dinner. The only changes I made were bacon fat instead of shortening, and I added 1/2 tsp. onion powder to the spice mix. Really fantastic flavor, color and texture. Read More
(83)
Rating: 4 stars
11/09/2010
Delicious! I cut the recipe in half and partially microwaved the potatoes to cut down on cooking time. I also used butter instead of shortening, added some onions, and used minced garlic vs. garlic powder. This is a great accompaniment to scrambled eggs, bacon, and toast - just like our favorite diner does it! Read More
(71)
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Rating: 5 stars
08/13/2003
I've been making these for years! The only difference is I use the leftover potato from when I make potato skins. After I scoop the potato out of the skins, I break it up slightly and refrigerate overnight. Then the next morning I use them to make fried potatoes. I prefer margarine instead of shortening to brown them and also add a little bit of parsley, oregano, and rosemary. It's a great way to use up the leftover potato! Read More
(53)
Rating: 4 stars
12/11/2003
These basic fried potatoes were made great by frying them on 1/4 cup garlic flavored olive oil and adding minced green onion and my own fried bacon bits.Serve with a dollop of sour cream for an extra kick. Thanks Sara. Read More
(42)
Rating: 5 stars
12/25/2006
I made this for Christmas morning and they were awesome. I have tried for a long time to make breakfast potatoes but they always came out mushy. Using the shortening did the trick. They came out crisp and delicious. I did add some sliced onions and red/green bell peppers. Even though they weren't as healthy as if I used vegetable oil the shortening did the trick. Thanks!!!! Read More
(36)