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Crispy Pan Potatoes

Spencer's Big 30

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  • Serves

    4

Ingredients

  • 3 cups (720 ml) mini starchy potatoes
  • 2 tbsp (30 ml) vegetable oil
  • 2 tbsp (30 ml) butter
  • ½ cup (120 ml) diced yellow onion
  • 2 cloves garlic, roughly chopped
  • ½ tbsp (7.5 ml) smoked paprika
  • salt and pepper, to taste

Directions

  1. Scrub potatoes clean and add to a microwave-safe dish with a lid. Add potatoes to microwave and cook on high for 7 minutes.
  2. Heat oil and butter in a large, heavy frying pan over medium heat. Remove potatoes from microwave and add to pan, squishing to flatten. Cook potatoes for 5 minutes.
  3. Add onion, garlic, smoked paprika, salt and pepper, and stir to combine. Cook for 8-10 minutes, turning periodically to get both sides of the potatoes golden and crispy.
  4. Season with salt and pepper.

Or, give your potato hash a spicy kick.

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