By Kittencalskitchen on July 04, 2006
Photo by FrenchBunny
Photo by FrenchBunny
"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!"
Serving Size: 1 (319 g)
Servings Per Recipe: 4
"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."
"I made for dinner the other night, and mmmmmmmmm. I'm really glad I dug out the cast iron pan for this, it makes them taste so good. I did over crowd the pan a bit, so the first serving wasn't as crispy as I would have like, but the second serving (which had been sitting in the still warm pan) were nice and crispy on the outside and soft inside. I used diced potatoes that I had cooked by covering with water, bringing to a boil, and then boiling for 10 minutes. I drained the potatoes, covered them in cold water, and placed in the fridge until ready to use. Thanks Kittencal!"
"O.K. people :) Here's another great recipe from Kittencal. I made this on 3/10/08.Since there were just two of us I cut the recipe in half.I used the cooked,peeled potatoes as directed in the recipe,but I think next time (,and there will be a next time :) ) I'm just going to use peeled and diced raw potatoes.For the spices I used salt,pepper,garlic powder and a sweet paprika,and I think it was the sweet paprika is what put it over the top for me.Thanks for posting,and "Keep Smiling :) ""