This is a must for a brunch or an old country breakfast. Fix them with eggs and bacon and you have a very filling meal.
- 1 1/2 lbs. Yukon gold or red-skinned potatoes (medium-starch potatoes), scrubbed and cut into 3/4-inch pieces (4 medium)
- 4 tablespoons butter, divided
- 1 onion, minced
- 1/2 teaspoon garlic salt
- 1/2 teaspoon salt
Arrange potatoes in a large microwave-safe bowl, top with 1 tablespoon of the butter, and cover tightly with plastic wrap. Microwave on high until the edges of the potatoes begin to soften, 5 to 7 minutes, shaking the bowl (without removing the plastic wrap) to redistribute the potatoes halfway through cooking.
Meanwhile, melt 1 tablespoon more butter in a large nonstick skillet (I used cast iron) over medium heat. Add the onion and cook until softened and golden brown, about 8 minutes. Transfer to a small bowl.
Melt the remaining 2 tablespoons butter in the now-empty skillet over medium heat. Add the potatoes and pack down with a spatula. Cook, without moving, until the underside of the potatoes is brown, 5 to 7 minutes. Turn the potatoes, pack down again, and continue to cook until well browned and crisp, 5 to 7 minutes. Reduce the heat to medium-low and continue cooking, stirring the potatoes every few minutes, until crusty, 9 to 12 minutes. Stir in the onion, garlic salt, salt, and pepper to taste. Serve.
“God can be trusted to guide us.”