As I’ve mentioned before, my Grandpa loved to cook, as did both of my Grandmothers. Of all their specialties, Grandpa’s breakfast potatoes are one of my all-time favorites. Growing up, breakfast was always an occasion. Aside from the great food, and something cracking someone up into a fit of laughter, it was where we discussed what was for dinner. What’s more important than that?! Not to mention, the potatoes themselves were special because they were pretty much the only time I remember eating them, other than on a holiday. With Passover during the past week, we had Shabbat Sha-Breakfast last Friday night, and I decided it would be fun to make Grandpa’s potatoes. My only challenge was figuring out a spice combination similar to his secret seasonings mixture (which made everything taste better). My Grandpa set a high standard for this recipe, but I think I came pretty close. Next, I’ll try to make my Grandma’s coffee cake, that she always wanted “just a sliver” of. Yum!
1 cup – 1 1/2 cups diced potatoes (frozen or pre-packaged)
1 tsp. olive oil
1/2 large sweet onion, diced
Fresh ground black pepper
1. Heat a large nonstick pan over low-medium heat and add olive oil. Add onions. After a few minutes add a small pinch of salt and some pepper. Saute until starting to brown.
2. Add potatoes and cook until start to soften. Add a few shakes of garlic powder and paprika. Add more pepper, if desired.
3. Cook until potatoes are desired consistency.
4. Serve hot and enjoy!