Here it is! My most asked for recipe, here for all my friends to enjoy!! 🙂 This simple recipe is adapted from a recipe that my friend’s mother used to make all the time for hangovers. Yep, hangovers!
Do they cure hangovers? They sure do!
These potatoes are greasy, AMAZINGLY flavourful (the ingredients and flavours just meld together), comforting and very simple to make — it literally can have less than less than 3-4 ingredients.
These are essentially turkish potatoes! Traditionally at the very end of the cooking process, she would put in diced tomatoes. It gives the dish a more soft and tomatoey flavour. In this situation, since I was using ham, I wasn’t sure it would go well with it so I didn’t include it in the recipe. I also wanted a crispier texture as my end result — the tomato gives it a more soft and saucy texture. But please add the tomato and experiment with the flavour! It gives it a whole new different flavour 🙂 It’s the way it should be made!
Optional: To give this dish an extra something something, I sometimes top it with a sunny side up egg, which transforms this to a hearty breakfast!
To keep her recipe and tradition alive, I will put in her ‘Mama Tips’ that I have learned from her that you can choose to opt in or opt out of.
Mama Tip #1: She cooks the onions with the potatoes, be sure to put the onions a few mins after the potatoes to give it a head start in the cooking process so it doesn’t burn the onions. The onion infuses the oil with an amazing flavour which melds into the potatoes.
Mama Tip #2: She was not a fan of garlic! (wait what? seriously? who doesn’t love garlic?) but not having garlic in it also works well! I made this recipe once without the garlic and noticed that the absence of garlic made the roasted onion flavour stand out more. I love garlic so I have made it an addition when I make these 🙂
Mama Tip #3: She adds the salt into the oil during the cooking. Don’t be shy with the salt. The salt crisps up the potatoes nicely and gives it a even saltiness. To test for saltiness, I dip a utensil into the oil and taste it. Yuck right?
These potatoes are a ‘must try once’ and you will not regret it. I have made this recipe on many occasions and are always a hit, even with the picky eaters.
These are so good, I can’t usually eat them as a side — I eat them as a full meal. 🙂
To my friends: now that the recipe is out, no more giving me crap for not making it often enough eh? haha! 😛 You can make it now! So what are you waiting for? Go make it already! 😀
Let us know if you made these with a #pupswithchopsticks, and if they turned out for you!
These skillet potatoes are simple to make as a side or breakfast. The caramelized onion and crispy potatoes marry well to create this very flavorful dish!
- Oil (any oil except olive oil because olive oil has too strong a taste for frying)
- 3-4 medium potatoes (diced)
- 2-3 small onions (diced)
- 2 cloves garlic (minced)
- 1 tbsp paprika
- 1/2 tbsp cumin
- 1/2 tbsp salt
- pepper (optional)
Add about 2 cm of oil into a cast iron pan (or frying pan)
Turn the heat up to medium heat
Add the salt into the oil. I use about 1/2 tbsp of salt but you can use less if you find it too salty
Once the oil is hot, add in the potatoes and let it brown for about 5 - 10 mins (They fry up better if they aren't touched too much)
Add in the onions and allow the onions to touch the oil as much as possible to infuse the oil with onion flavour! 🙂
Cook for about 5-10 mins and then add in the garlic, cumin and paprika
Cook until the potatoes are golden brown and onions have been caramelized
Ta da! 🙂 We're done! Best enjoyed hot 🙂
Tip #1: Add the salt into the oil. It allows the salt to evenly coat the potatoes during the cooking process. Don't be shy in adding in more salt than normal, it brings out the flavours and you lose a lot of it in the oil during the cooking process.
Tip #2: To crisp the potatoes, don't touch them too much during the initial cooking stage. When we touch them too much we agitate the starch which doesn't allow for that crispiness to happen.
Tip #3: Add the onions after the potatoes had a chance to cook and brown up. (5-10mins) Onions cook faster than potatoes and will burn if they are put at the same time. Don't wait too long to put them in though, the secret is having the onions flavour the oil the potatoes are cooking it! 🙂