A delightful twist on classic home fries, perfect for breakfast or brunch.
Place the potatoes in a microwave-safe bowl, add a tablespoon of butter, and cover with plastic wrap.
Microwaving the potatoes first ensures they cook evenly and reduces overall cooking time.
Microwave the potatoes on high for 5-7 minutes, shaking the bowl halfway through.
Shaking the bowl helps distribute the heat evenly for consistent cooking.
In a nonstick skillet, melt a tablespoon of butter over medium heat and sauté the onions until golden brown, about 8 minutes.
Cooking the onions slowly brings out their natural sweetness.
Transfer the onions to a bowl and set aside.
Keeping the onions separate prevents them from overcooking.
In the same skillet, melt the remaining butter and add the microwaved potatoes, pressing them down with a spatula.
Pressing the potatoes helps create a crispy crust.
Cook the potatoes without stirring for 5-7 minutes until one side is golden brown.
Avoid stirring to allow a crust to form on the potatoes.
Flip the potatoes, press down again, and cook for another 5-7 minutes until browned.
Use a spatula to carefully flip the potatoes to keep them intact.
Reduce the heat to medium-low and cook, stirring occasionally, for 9-12 minutes until crispy.
Lowering the heat prevents the potatoes from burning while they crisp up.
Stir in the cooked onions, season with salt and pepper, and serve immediately.
Adding the onions at the end keeps their flavor distinct and fresh.
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