Envy™ Apple & Caramelized Onion Breakfast Potatoes
10 yukon gold potatoes, large diced
2 cup canola oil
2 yellow onion, thinly sliced
2 Envy™ apples, large diced
¼ cup unsalted butter
2 tsp kosher salt
40 turns fresh cracked pepper
1 T smoked paprika
1 tsp tabasco
Heat a large skillet with oil over high heat until oil reaches 350 degrees. Lower heat slightly and keep oil at constant temperature.
Dry diced potatoes as well as you can with paper towels.
Fry potatoes in batches so that not too many are cooking at a time. Stir frequently and fry until dark golden brown. Once dark golden brown, remove with a slotted spoon to a plate lined with paper towels (to soak up the excess oil). Sprinkle lightly with salt. Repeat with the rest of the potatoes.
In a large saute pan, melt ¼ cup butter.
Add sliced onions and cook over medium heat until golden brown.
Add diced apples and cook until tender - about 2 minutes.
Add paprika, tabasco, salt, and pepper and stir to combine.
Put fried potatoes in a large bowl and pour onion/apple mixture over top. Stir to combine. Serve warm.