Note: Start with already cooked potatoes. Make sure the potatoes are still firm enough to keep shape and not immediately mash when you cut them, but cooked enough that they won’t leak sticky starch all over your pan. I liked to use this recipe especially if I ever had extra potatoes on hand from dinner the previous night.
1. Cut potatoes into small cubes and set aside
2. Carmelize onions in a pan (preferably non-stick). Throw in any other veggies to cook for a bit before taking out and putting them to the side. (They will have time to cook later). For this recipe I like to use bell pepper if I happen to have on hand.
3. Melt a thin layer of butter in the same pan used to cook the veggies and throw in the potatoes. The less overcrowded the pan, the crispier the potatoes tend to get)
4. Fry on a medium heat until crisp on one side before stirring to cook on other sides
5. Add a bit of more butter every time the potatoes flip
6. Season potatoes with preferred seasonings (I like to use garlic powder, pepper, a tad of seasoning salt, or experiment with whatever seasonings I might have on hand)
7. Continue to cook potatoes until they crisp on all or most sides, throw in vegetables to cook a bit longer if you prefer, then serve.
Also optional: You could cut down on the butter by frying the potatoes in preferred oils (vegetable, canola, coconut, etc.) however I like to add small amounts of butter throughout to keep the potatoes from drying too much during the cooking process.