Total Time
Prep 15 mins
Cook 10 mins

Great addition to a brunch menu. My inspiration is from Made By Frances blog with the technique of pre-cooking the potatoes from America's Test Kitchens.

Ingredients Nutrition


  1. Place the diced potatoes in large saucepan, cover with 1/2 inch water, add 1 teaspoon salt and place over high heat. As soon as water begins to boil, about 6 minutes, drain potatoes thoroughly in colander.
  2. Heat the butter and oil in a large heavy bottomed skillet. Arrange the potato cubes in a single layer. Cook for 4-5 minutes without stirring. Flip the potatoes and cook another 4-5 minutes on the opposite side. Repeat again until the potato cubes are evenly browned on all sides.
  3. Remove from heat and add in the paprika, minced chipotle chile and adobo sauce. Season to taste with salt and black pepper.