Name: Southern Breakfast Potatoes
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Cuisine: American
Ingredients: 1 large russet potato; 2 teaspoons lemon juice; 2 tablespoon olive oil, divided use (more if needed- see Cooks Notes); 1 tablespoon salted butter; 1 teaspoon salt; 1 teaspoon pepper; 1 teaspoon cayenne; 1/4 shredded sharp cheddar cheese; 1/4 chopped green onion

Ingredients

2 serv.

1 large russet potato
2 teaspoons lemon juice
2 tablespoon olive oil, divided use (more if needed- see Cooks Notes)
1 tablespoon salted butter
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cayenne
1/4 shredded sharp cheddar cheese
1/4 chopped green onion

Instructions

Tap a step to mark it done

1 Scrub potato, then peel (optional). Slice potato in half, then cut each slice into strips. Chop potato into squares, about 1-inch thick. Add cubed potatoes to a bowl, then drizzle lemon juice over potatoes. Toss gently. Add salt, pepper, and cayenne to the potatoes, then stir again. Set aside.
2 Heat a heavy cast iron skillet over medium heat. Add half the olive oil and half the butter to the skillet. Once butter is melted, pour potatoes into the skillet. Smooth them out into a single layer.
3 Let potatoes cook undisturbed for 3 minutes. Lift one to see if a crust has started to form, but not burned. Once the crust has started, use a sturdy spatula and turn potatoes over in sections. Add more oil and butter if needed to keep potatoes from sticking. Repeat the process until potatoes are golden brown on all sides. Sprinkle them with cheese, then cover with a fitted lid. Cook until cheese has melted, 3 to 5 minutes.
4 Lift potatoes out in sections and transfer to a plate. Sprinkle with green onions. Taste and season with more salt and pepper if desired.