One of my favorite things to make on weekends is a batch of breakfast potatoes (or home fries, or cottage fries, or b-pots, or whatever you'd like to call them). They're perfectly crisp on the outside, light on the inside, and go well with just about anything for breakfast. My husband also likes to slice some brats and cooks them up with these potatoes for a quick, masculine dinner.
Adapted from America's Test Kitchen Family Cookbook
2 lbs Yukon gold potatoes, scrubbed and cut into 1/2-inch cubes (russet potatoes work just fine, too!)
1/4 vegetable oil (I use a little less)
3 tablespoons unsalted butter (I replace some with bacon grease. Yum!)
1 onion, chopped fine
Salt and pepper
Minced fresh herbs, if desired (such as thyme and/or flat-leaf parsley)
1. In a large microwave-safe bowl, toss the potatoes with the oil Cover tightly with plastic wrap and microwave until potatoes are tender, but not falling apart, 5-10 minutes, shaking the bowl to redistribute every 3 minutes (careful- it will be hot!). Remove the plastic wrap (watch out for steam) and drain thoroughly in a colander.
2. Melt the butter in a 12-inch skillet over medium-high heat (I find that a nonstick works best for developing a crust on the potatoes, but a regular skillet works just fine, too). Add the potatoes to the skillet and distribute evenly over the pan. Cook undisturbed until golden brown on one side, about 5 minutes. Carefully turn to ensure even browning and add onion to skillet. Continue cooking, turn every few minutes until well browned and the onion is softened, 10 to 15 minutes longer. Add herbs, season to taste, and serve immediately.