There have been a bag of baby yellow dutch potatoes sitting on my kitchen counter for the past week, on this night I was determined to use it. Once again, as it too often happens, there wasn't much to work with but I had been eyeing that bag of baby dutch yellow potatoes with spite, as if it was it's own fault it was still sitting there untouched.
I'm not much of a potato person but Mr. Borscht is Russian and he really loves potatoes, potatoes in stew, mash potatoes, garlic mash potatoes, potato salad... He loves all things potatoes. On this night I surprised him with breakfast potatoes for dinner, which... turned out pretty delicious!
The trick to really great breakfast potatoes is to get that buttery peppery flavor into the potatoes without it being overly buttery, I do this by using both vegetable oil and butter. You also want the potatoes to be moist yet nicely browned with a bite, I do this by letting the potatoes cook covered for a few minutes and then finish browning them with the cover removed.
3/4 lbs. of baby yellow dutch potatoes sliced roughly into 1/4" thickness
Lg. pinch of pepper (fresh or ground)
Pinch of kosher salt
1/2 Med-Lg onion (yellow or red) halved and sliced roughly into 1/3 -1/4" thickness
1 tbsp of vegetable oil
1-1.5 tbsp of butter
1. In a large heavy bottomed skillet heat up the olive oil and the butter until the oil is hot and the butter stops foaming on med-hi heat.
2. Add the onions and the potatoes into the skillet with the oil and the butter, season with the salt and pepper toss to coat and mix, lower the heat to med and toss occasionally.
3. When the potatoes are lightly browned on all sides, put the lid on and lower the heat to med-low, cook for about 5 minutes (this will help the potatoes to cook all the way through faster, while still keeping moist).
4. Take off the lid and continue to cook the potatoes and onion so they brown nicely all over with a bit of a bite.