2lbsred potatoesdiced small into bite-sized pieces
2tbspbutter
2tbspolive oil
Kosher salt
parsley for garnish
Previously cooked Pressure Cooker Beef Short Ribsor Beef Roastpulled apart with bones and excess fat discarded.
6eggs
2-3tbspolive oil
Kosher salt and Pepper
Top with fresh cherry tomatoessliced avocado, chives or parsley. Add salsa, salsa verde, guacamole or sour cream!
Instructions
Dice the potatoes small, skins on, and cover them in water to release the starch. If the water gets cloudy, drain the potatoes and add fresh water.
Heat a stainless steel or cast iron pan over medium heat. You will want enough butter and olive oil to nicely coat the bottom of the pan, adjust butter and oil quantities based on how large the pan is that you are using for the potatoes.
When the butter and oil are hot, the butter will start to foam a little, this is when you want to add your potatoes. Pat them dry first, and add them in a single layer to the pan. Sprinkle with Kosher Salt.
Allow potatoes to pan fry until the bottoms are deeply golden. Flip the potatoes over and allow the other side to cook to golden as well. Use a spatula to move them around at this point and make sure the potatoes are cooked evenly on all sides. Use a fork and test the tenderness of your potatoes. If they are not quite soft, cover the pan with the lid and allow them to cook a few more minutes until soft.
Remove the potatoes to a large serving bowl. Sprinkle extra salt if needed. Top with parsley. Wipe any excess oil from the skillet and add beef pieces, just until hot, stirring occasionally. Remove beef from the skillet and add to a large serving bowl.
Add a small drizzle of olive oil for each egg you plan to cook. Prepare eggs the way you like them best! The grownups in our house love them over easy. The kids like scrambled eggs on top!
Build each plate ahead, or let your guests build their own. Don't forget to top with fresh cherry tomatoes, sliced avocado, chives or parsley. Add salsa, salsa verde, guacamole or sour cream!