I named these Dirty Spanish Breakfast Potatoes due to the extra ingredient I use that adds a bit of “dirty” look to it in the sense that they have something akin to a sauce when they are frying up.
I used a cast-iron skillet, 12 inches big, when making these. So please adjust your time.
5 lg. red potatoes diced
1/4 cup diced onions
1 tablespoon minced garlic
1 packet of Sazon (I use Goya)
1 tablespoon of Cajun seasoning (I use Phil Robertson’s or Emeril’s)
1/3 teaspoon of soul seasoning (I actually got mine at the 99cent store )
3 heaping tablespoons of Sofrito (I use Goya)
3 tablespoons of bacon drippings
In a large frying pan/skillet at least 12 inches warm up the bacon grease. Once warm and shimmering add in the onions and the garlic. Set on low.
In a small pot bring the potatoes to a boil and cook until tender. (5-8 minutes. You still want them firm!)
Once the potatoes are tender, drain the pot and put the potatoes into the pan/skillet. Mix the potatoes around with the onions and garlic and set the pan on medium-high. Start adding in the dry ingredients mixing it around with the potatoes. I always add my Sofrito last. Mix the potatoes and cook for about 8 minutes. I like to stir mine every 2 minutes and I stop once I see the bottoms starting to get crisp.
Serve hot and enjoy!