- 4 cups Yukon gold potatoes, 1”x1” cubed
- 4 cups vegetable oil for shallow frying
- Kosher salt
- freshly cracked black peppercorns
- 1 tbsp vegetable oil
- 1 cup white onion, thinly sliced
- 2 cups Wild Wonders® tomatoes
- 1/4 cup water
- 1/2 cup green onions, sliced
- 1/4 tsp paprika
- Broccoli sprouts for garnish
- Kosher salt
- freshly ground black peppercorns
In a large frying pan, preheat vegetable oil to 350 F.
Split the cubed potatoes into two batches. Add the first batch to the hot oil, and cook for approximately 4 minutes or until potatoes are brown and fully cooked through.
Transfer to a paper towel-lined tray and season well with salt and pepper while still hot.
Repeat with the remaining cubed potatoes.
Preheat a medium sized pan to medium low and add oil and white onions to the pan.
Gently sauté until the onions are softened and very lightly browned. Place the tomatoes in the pan and increase the temperature to medium high, frequently moving the pan around to prevent the onions from burning.
Cook for about 4 minutes or until tomatoes begin blistering and browning.
Add the water and shake the pan, then allow the water to almost completely dissolve, shaking occasionally.
Remove pan from heat, add the cubed frites, green onions and paprika, and toss gently in pan. Season with salt and pepper to taste.
Garnish with broccoli sprouts and serve while hot with all your favorite savory breakfast foods.
Recipes developed by Roger Mooking for SUNSET®