It seems that cooking a big breakfast on a Saturday is a big deal! There are ways to make cooking a big breakfast quicker and easier. Frozen Hashbrowns are okay, but it you want to make a really delicious potato dish for breakfast, try these Cottage Fries! To make these quick, it’s best to start with pre-cooked potato slices. You can use leftover baked potatoes or you can bake the potatoes ahead of time especially for this. I like to set the timer on my crock pot and “bake” the potatoes overnight. In the morning, they are perfectly “baked” and ready to make Cottage Fries!
The night before, Scrub 4-6 medium sized potatoes & and prick them with a fork. Wrap each in foil. Place in the Crock Pot and cover with the lid. Do not add any water. Cook on low for about 5 hours on low heat (I use the timer.) In the morning, just unwrap the potatoes and slice them crosswise and about 1/4″ thick.
Heat the skillet to medium heat and drizzle in about 2 tablespoons of olive oil and a pat of butter. Place a single layer of sliced potatoes into the heated skillet, season with salt and pepper (or seasoning salt if you prefer) and allow to fry. Do not be tempted to stir them or move them around in the skillet! They need to stay put! After about 5 – 6 minutes or so, carefully lift up one of the slices and peek to see if it is golden brown. Turn the slices over and continue frying an additional 5 – 6 minutes or until the other side is golden and the potatoes are crispy!