Prep 10 mins
Cook 15 mins
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!
- 78.07 ml 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
- 2.46 ml garlic powder
- 2.46 ml paprika
- In a large cast-iron skillet heat the shortening over medium-high heat.
- Add in the cubed potatoes and cook stirring until the potatoes are golden brown.
- Season with seasoned salt, black pepper, garlic and paprika.
- Serve hot.
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.
I love how the Crisco shortening used for these potatoes crisped and browned them up just perfectly. I've never used Crisco in frying my potatoes, but now I will. Normally I just use butter or canola oil. I took your advice about cooking the potatoes first and pre-cooked them for a bit in the microwave. Not the entire way as I didn't want them soggy. They fryed up really nicely in the oil in about 20 minutes. I drained them onto a paper towel laden plate b/f adding the seasonings. Perfect!!! Thanks Carol~! Made for 123Hits'.
I love this recipe! I make it often on my cast iron skillet for breakfast with about 3 cups diced raw potatoes 1/2 tsp salt and 1/4 tsp of the other spices. It takes a good 30-45 minutes to fully crispen up (even when you dice the potatoes very small), so I recommend starting this first, then cooking the rest of your meal, remembering to stir occasionally.