Ingredients
Scale
- 1 1/2 – 2 lb. mixed potatoes (include some purple ones!)
- 1 Tablespoons butter, melted
- Red Robin Seasoning (or salt) & fresh ground pepper
- 1 teaspoon olive oil
- 1/2 of a red onion, chopped
- About 2 – 3 oz. fontina (or other) cheese, chopped into small chunks
- Snipped green onions or chives
Instructions
- Peel the potatoes and cut them into little squares (or triangles or trapezoids … whatever shape they wish to be) and place them in a large bowl. Melt the butter, drizzle it over the potatoes and toss to coat them all. Sprinkle with seasoning and pepper.
- Heat a large saucepan over medium heat, swirl the olive oil around to warm it and coat the pan, then add the potatoes. Cover and cook for a few minutes, then stir. Continue this process for 10 – 15 minutes or so, checking and stirring frequently to keep the potatoes from burning on the bottom. When the potatoes are tender and they start to get a little crunchy and brown, add the onion. Stir and cook for about 5 minutes longer until the onion is soft & translucent.
- Reduce the heat to low, sprinkle with the cheese, then cover and let cook until the cheese is melted. Top with snipped green onion or chives and serve hot!
Notes
Fontina cheese is really nice for this because it melts so well, but feel free to experiment with other cheeses. Other additions/mix-ins that are good are ham, crumbled bacon, sausage, chopped veggies such as zucchini, broccoli, peppers, or even a bit of choped tomato at the end. And of course it’s even better with a fried egg on top.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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