I’ve finally managed to conquer and master the breakfast potato! All along I don’t think it was my fault, after all, in walked my new Calphalon non stick pans and the perfect potatoes followed right after. My regular pans, Calphalon One, which by the way are amazing, were just not the right pan for very important non-stick items, such as breakfast potatoes and scrambled eggs. Basically all important breakfast foods, that if you can’t get them to not stick to the pan, are ruined! We have also managed as of today to completely finish all of our CSA potatoes! All I think 8 lbs of them. I can’t recall making anything but breakfast potatoes with them either. Here is the recipe I’ve made up and have been following and perfecting. The key difference from my recipe and others out there is the covering while cooking portion!
1/2 onion coarsely chopped
potatoes – however many you want, 3 – 4 small ones are a good place to start
salt and pepper
boil potatoes whole and unskinned for 10 minutes.
meanwhile heat small amount of oil in non stick pan on medium heat and sautee onion until lightly browned, about 10 minutes, reserve.
once potatoes are done, let cool a few minutes, otherwise you will have very hot fingers! coarsely chop potatoes into bite sized peices.
place potatoes in non stick pan with a little oil. stir to coat.
cook, covered on medium 10 minutes
uncover, stir, make sure they are ok! they should be browning a bit and softening up.
cover again, and cook for another 10 minutes.
uncover, add reserved onions and cook for 2 – 3minutes.
season with salt and pepper.
the pans are pretty awesome. plus they were a great deal! hubby got them for my for Christmas.