One of Greg’s favorite weekend breakfast treats is his special breakfast potatoes. He’s cooked them for years and slowly refined the technique, cooking times, and heat level to make delicious potatoes. We like to matchstick them with this mandolin slicer. Cooked with some pork lard, they can’t be beaten!
Greg’s Breakfast Potatoes
1.5 lbs potatoes, washed and matchstick
1 onion, diced
2 Tbsp pasture-raised pork lard (vegetable oil works, too)
1 hot pepper, diced (optional)
1 tsp salt
ground black pepper to taste
1. In a large skillet, heat the lard over medium heat until it shimmers.
2. Add the potatoes to the pan and quickly stir them so they are all lightly coated in fat. Cover the pan and cook for 5 minutes.
3. Using a thin metal spatula, stir the potatoes. The potatoes that were on the bottom of the skillet should be golden brown. Cover the pan and continue cooking for another 5 minutes.
4. Add the onion, hot pepper, salt and black pepper, and stir into the potatoes. Add a little more fat/oil if the potatoes are looking dry.
5. Cook for 5 minutes, uncovered. Removed from heat, and add salt and pepper to taste.
6. Enjoy!