Diane’s Best Breakfast Potatoes (or anytime)
By: Diane Dumont
1 2 lb bag your favourite LITTLE POTATO COMPANY potatoes
1 medium onion, thinly sliced
2 T butter
½ c finely shredded cheddar or mozzarella
salt and pepper to taste
Method:
Quarter the potatoes and boil until crisp-tender, about 7 to 10 minutes; drain. In the meantime, melt the butter in a non-stick frying pan over medium heat, add the onion and cook until just soft, about 3 to 5 minutes. Add the cooked potatoes and sauté, seasoning with salt and pepper. Note: it’s okay if the potatoes break apart a little. Once the potatoes are nicely browned and cooked thoroughly, remove from heat. Top with the shredded cheese and serve.
Image to come