Heresy, I know. Hear me out. These aren’t ordinary breakfast fried potatoes. These are mostly fried, but soft (not crispy… sorry crispy potato lovers). It’s all in the seasoning, though. Isn’t it always? These made my night, though.
potatoes, sliced thin (sans skin is traditional, but you do you)
frying fat of some kind (oil, butter, this would be a great time to use some bacon drippings)
onion (informally chopped up kinda small)
Better than Bouillon in beef (if you’re vegan/vegetarian… I’m sorry. This is really worth the splurge for this stuff if you aren’t. Still not getting paid to say this.)
chili pepper paste (you know, that stuff in the red tube in the produce section? That stuff)
a little water (just enough to keep everything from sticking to the bottom)
garlic powder & salt
Fry your potatoes in your fat (so easy you could literally melt the fat, add the potato slices and a fitting lid, pop it on medium low to medium heat and go off and do something while you wait)
When your potatoes have gone soft, add your onion, beefy bouillon thing, chili paste (how much depends on how many potatoes and your spice preference; I only really used a drop of it, though, for a… I guess cereal bowl’s worth of potatoes?), and the water (probably only like a tablespoon or so. You don’t need to measure, just make sure it’s not much). If it’s too much water for the food to soak up in another 5-15 minutes of leaving it alone (just watch a quick youtube video or two while you wait), you put in too much.
And… that’s it. Dish up, add some garlic and salt to taste.
Dinner is served 🙂
~the blogger
alazychefblog 