Cowboy potatoes are a name for those delicious home-style potatoes you get at the local diner. Good for breakfast, lunch or dinner, these make a classic side dish, especially when crispy and taste extra wonderful cooked with onions and herbs. It's not a bad way to use up leftover baked or boiled potatoes.
Things You'll Need
- Previously boiled or even baked potatoes (any type, skin on is fine)
- <br>Onion (yellow, purple or white)
- <br>Rosemary, thyme or parsley (fresh or dried)
- <br>Olive, peanut or vegetable oil
- <br>Red pepper flakes (optional)
- <br>Salt and pepper
- <br>Green onions, salsa, sour cream as topping (optional)
- <br>Large frying pan
Take potatoes that are already boiled or baked and chop or slice them into bite-sized chunks. Chop 1/2 an onion for four potatoes or less, or one whole onion if you will be using more than four potatoes.
Heat 1 tbsp. oil in pan on medium heat. When hot, add chopped onions.
Mix onions around with spatula for five minutes, then add chopped potatoes and herbs (as well as red pepper flakes if desired). Sprinkle with salt and pepper.
Let potatoes crisp on each side by leaving three to five minutes spread out in the oiled pan, but continue to stir occasionally if needed to prevent burning.
Flip potatoes to crisp the other side for a few minutes. Continue to stir onions as needed.
When potatoes are golden brown on both sides, remove the whole mixture from the pan and drain on paper towel. Top with green onions or chives, sour cream and salsa. This hearty dish can be your whole meal.
Tips & Warnings
- For an extra splurge, throw in some chopped pieces of bacon instead of the oil and let crisp before continuing with the recipe. This provides the oil and adds bacon flavor to the potatoes.
- <br>If you like garlic potatoes, mince 1 to 2 cloves garlic and add it with the potatoes.