Home-Fried Potatoes

5 Jun

Our family loves intercontinental breakfast. Mom learned how to make scrambled egg and omelette with cheese and mushroom when she was working at Mandarin Orchard once upon a time. And I grew up eating such breakfast ala those served in five-star hotels.

And somehow, the menu has to expand over the years. I chanced upon this recipe to stir fry potatoes and serve with the existing eggs, sausages and baked beans combo.

Ingredients

  • 4 potatoes
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 tomatoes, chopped
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 3/4 teaspoon paprika
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon mixed herbs

Directions

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool cut into 1/2 inch cubes.

In a large skillet, heat 1 tablespoon olive oil over medium high heat. Add potatoes. Cook, stirring often, until soft; about 5 minutes. Transfer to a plate and set aside.

Pour remaining 2 tablespoons of oil into the skillet and turn heat to medium-high. Add onions, potato cubes, salt, paprika and black pepper. Cook, stirring occasionally, until potatoes are browned; about 10 minutes. Stir in the tomatoes and mixed herbs and cook for another minute. Serve hot.

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