BSK Breakfast Potatoes

On Saturday mornings my dad would make home fries with frozen, cut potatoes, bell peppers, onions, and “secret spices.” I loved to smell them cooking while I was still in bed. At the restaurant, I use fresh Yukon Gold potatoes because they have a naturally buttery flavor, and a mix of garlic, cayenne, and paprika that gives the dish a real kick. The potatoes are soft on the inside and crisp on the outside and the caramelized onions add a touch of sweetness that balances the heat.