Breakfast Potatoes Oregano

Submitted by MelvinsWifey

"Make these flavorful potatoes as crunchy as you like! Kids like to drown them in Ketchup and everyone is happy!"

 

• Ready In: 30mins
• Ingredients: 6
• Serves: 4

ingredients

• 4 russet potatoes
• oil (for frying)
• 1⁄2 tablespoon dried oregano
• 1⁄4 teaspoon seasoning salt
• 1⁄4 teaspoon garlic pepper seasoning
• 2 tablespoons dried onion

directions

1. Heat oil in large skillet on medium high.
2. Cut potatoes in uniform, bite sized pieces. The bigger the pieces, the longer it takes, but it's well worth it!
3. Coat all potatoes in oil then sprinkle on half of all the seasonings (minues the dried onion.)
4. Do not touch potatoes until they are browned on one side.
5. Flip potatoes over, and sprinkle the second half of the seasonings on (minues the dried onion.) Do not touch until potatoes are browned on second side.
6. Add dried onions and continue flipping and cooking (you may want to lower the heat) until potatoes are evenly browned and serve hot!

Reviews

[JeannaLW]

Because I took a pretty major liberty with this, I'm not going to give it a star rating, but I do want to review. I used lots of oil and stirred frequently, so all the little cubes were crispy all the way around and separated. I also used a little fresh onion. I loved the crispiness of this cooking method, but my husband didn't. Either way, were were agreed that we didn't like the oregano on these. That surprised me, because I love oregano. I'll make potatoes like this again, but I'll stick to salt and pepper.

 

[French Tart]

These were just wonderful! I actually made these for Brunch today - I used all the seasonings suggested, and also popped in a few chopped spring onions too, green onions/scallions. I loved the way that they were mashed in places, and yet crunchy with crispy bits - Malcolm and I had a tussle who would get the last "brown" bits in the pan!! Made for the Beyond Breakfast Photo Event in the Photos Forum - a great recipe for easy one pan spuds! Thanks. FT:-)