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  • Writer's pictureSami

“House of Hero” Breakfast Potatoes

In the 80's, my grandparents owned a small deli called House of Hero in Staten Island. My grandmother would make a giant pot of these potatoes every morning before the breakfast rush came in. These are my favorite way to enjoy potatoes for breakfast and I hope you enjoy them as well!


  • 4 large Yukon gold potatoes

  • 1 large Vidalia onion

  • salt

  • olive oil


Add potatoes to a large pot and fill with enough water to cover potatoes. Boil until fork tender, about 45 minutes.

Allow potatoes to cool completely, or store in refrigerator overnight.

Once potatoes have cooled, peel skin completely. Skin should come off rather easily, but use a knife if needed.

Quarter and thinly slice onion.

Add a heaping pour of olive oil to a large pot over medium heat. Once hot, add onions and sauté until soft and fragrant. Remove pot from heat.

Quarter potatoes and thinly slice(roughly 1/4in). Add a single layer of potatoes to the pot. Sprinkle enough salt to cover potatoes, about 1 teaspoon, and stir to combine. Repeat potato, salt, stir process until fully combined.

My grandmother would have served her patrons the potatoes just like this, and they are fully delicious as is! I prefer them a bit crispy, so I add a layer of potatoes to a skillet and brown on each side until crispy. Enjoy!

Crispy breakfast potatoes

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