bonnie’s breakfast brunch potatoes

How To Make bonnie’s breakfast brunch potatoes

• 
  Step 1
  Peel, wash and dice the russet potatoes. There should be 4 cups of diced potatoes.
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  Step 2
  Place the wet diced potatoes in the 4 cup glass Pyrex measuring cup. (Don't add any extra water) Cover the Pyrex measuring cup with a piece of Saran Wrap. Microwave 3 minutes.
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  Step 3
  Stir potatoes gently. Cover the potatoes and microwave for 3 more minutes. Test with a fork. They should be done but not falling apart. There will be about a teaspoon of water in the Pyrex cup
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  Step 4
  Heat the skillet over medium high heat. Add oil and butter. When it is hot, but not smoking, transfer the cooked potatoes to the skillet, discarding any moisture in the cup.
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  Step 5
  Season with the garlic powder, paprika, salt and pepper.
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  Step 6
  Here is a close up.
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  Step 7
  Cook potatoes until golden brown. Don't over brown.
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  Step 8
  Drain potatoes on paper towels.
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  Step 9
  Place the potatoes in a serving bowl. Sprinkle chives over the top and serve. Enjoy!
• 
  Step 10
  Cook's Tip: The potatoes could be made a day ahead of time, if you are serving a crowd. Refrigerate the microwaved potatoes, and then bring them to room temperature before frying them.
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