Serious Eats: Talk
I will admit, I'm not a big fan of potatoes, so I don't cook with them often. Yesterday I made two batches of hash (one with regular potatoes for my husband, and one with sweet potatoes for myself) for breakfast this week. The sweet potatoes cook up nicely in the cast iron skillet and brown. The white potatoes were a nightmare, though. They stuck terribly and wouldn't brown at all. At the end, my entire pan was crusted in what I assume was starch. For both batches, I tossed diced potatoes and onions insto a hot skillet with a little oil. Is there a better way to cook white potatoes so they brown up like roasted potatoes? I'm sure I'm missing something simple since I've just never been a fan of white potatoes.