3-4 Yukon Gold potatoes
1 onion, roughly chopped
Half a capsicum, chopped (I used a red one)
1 tbsp oil
1 tbsp butter
Salt & pepper to taste
1 tbsp all-purpose flour (optional)
Chopped cilantro for garnish
1. Boil the potatoes whole, till fork tender, but not falling apart. Then cut them up into 1-2 inch pieces (no need to peel the skin).
2. Next, heat up the oil and butter in a large skillet, on medium heat. Saute the onion and red pepper till softened. Then add in the potatoes. Mix gently with the onions and peppers, then sprinkle generous amounts of salt and pepper over the whole thing (potatoes needs lots of seasoning!).
3. Spread the mixture out in the pan, in one layer and press down lightly. Cook them without stirring for several minutes, to give the potatoes the chance to crisp up on one side. Sprinkle the flour over the top of these, so that when you flip them over, the other side also gets pretty crispy. Don't get impatient with these! Don't stir these around too much! If you like your potatoes crispy, give them time before you flip them over.
4. Taste as you go for salt and pepper. You can even add a little more butter after the first flip. Cook these potatoes to your desired level of brown-ness and crispiness. Then serve with a garnish of chopped cilantro. Start your weekend morning with these beautiful carbs and you won't regret it!