Recipe by Kittencal@recipezazz
If possible use a cast-iron skillet for this but any skillet will do, also use only shortening for this. Cooking time is only estimated depending on the size you cut the potatoes, adjust all seasonings to taste. Make certain that you the cooked cubed potatoes are cold before using in this recipe!
Top Review by FrenchBunny
Delicious !! Made these last week for lunch. Went perfect with my Eggs Benedict. I cut the potatoes in half since it was just the two of us and for a lunch. I used butter flavored Crisco. I cooked the potatoes in the morning using red small potatoes and put them in a container till lunch time. I used my seasoning salt I made with the garlic powder and paprika and fresh ground pepper. Fried mine up in a cast iron skillet and they browned up so beautifully. They took about 15 minutes to cook up just right. The flavor was so wonderful Kitten, we both enjoyed these so much. Thanks once again Kitten.
- 1⁄3 cup Crisco shortening
- 5 large potatoes (cooked, peeled or unpeeled, cubed into about 1/2-inch or larger)
- seasoning salt (or use white salt)
- black pepper
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon paprika