2 lb russet (baking) potatoes or Yukon Gold Potatoes- preferably organic
2 medium onions, chopped
3/4 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/2 stick (1/4 cup) unsalted butter
2 tablespoons olive oil
2 tablespoons finely chopped fresh chives or parsley – optional
Cover potatoes with salted cold water by 1 inch in a large pot, and then boil until just tender when pierced with a knife, about 20 minutes. Drain potatoes and cool completely, then chill until ready to use a few days or so later. Alternatively, you can use leftover baked potatoes.
Quarter potatoes lengthwise and cut crosswise into 1/2-inch pieces.
Heat your largest skillet or your griddle to medium heat. Cook onions with butter and olive oil, season with salt and pepper. After they are softened, (5-6 minutes) add more olive oil and butter and your chopped potatoes. Season with salt, pepper and paprika. Stir then spread everything out as much as possible, allowing for a lot of surface area. Let everything cook, only stir occasionally. If they are sticking, you are stirring too much. They need to brown and then they will release from the pan. This will take 15+ minutes; more can be better as long as they are not burning. Just let them sit and get nice and brown.
If you are making these- make extra to reheat and serve with the poached egg for a nice breakfast.
