Teri's Breakfast Potatoes

Teri's Breakfast Potatoes

4-5 medium sized red potatoes
1/3 cup diced onion
2-3 tablespoons Penzey's Fox Point seasoning (salt, shallots,, chives, garlic, onion and green peppercorns)
1 tablespoon tarragon
splash olive oil
ghee or cooking oil
salt and pepper to taste

2 quart sauce pan
flexible spatula / flipper

In 2-quart sauce pan fill to half with water and bring to a boil. Add potatoes, skins on and cook/boil with a lid partially covering the pot for 15 minutes or until just starting to soften. Drain into collander and rinse with cold water until cool enough to handle. Do a medium dice with skins on.

In skillet, melt ghee and cook onion until semi tender. Add potatoes and cook, stiring only when pieces on bottom become brown. When nearly all the pieces are browned, and the potatoes are beginning to become tender, sprinkle with Fox Point, olive oil and salt and pepper to taste. Stir seasonings and oil into potatoes. Add tarragon, stir again. Continue to cook until oil has mostly cooked off. Cook until tender, but not mushy. Serve warm.