How to Start Potatoes for Eggs Benedict

Video Transcript

First, we're going to start with our potatoes. The potatoes take the longest, so we'll get those rolling first. First, we'll wash the potatoes quickly. We're going to dice the potatoes and we're going to blanch them in boiling water. We'll blanch them first. Once they're blanched, we will drain them and then we will sautee them. Get them nice and brown. But the best way to do breakfast potatoes is par cook the potatoes first. You might have tried potatoes like this before and you just cook it in the pan, they're usually burnt by the time they're done in the middle. So, it's always best to par cook the potatoes. So, we have our diced potatoes. This is about the right size. This is medium diced. OK, now that our potatoes are diced, we?re going to add them to boiling water over here. Let's move over here and be very careful. Your water should be hot first. OK? Water should be hot, rolling boil, add your potatoes. Try not to splash yourself, don't get burn. Now we'll make sure that all the potatoes are submerged. We have the heat on medium. We're going to cover the pan. We're going to cook these until they're al dente, firm to the bite. So, what we'll do once they're al dente, we'll drain the water out, we'll add cool water to stop the cooking process. If we just drain them and let them sit, they'll discolor and they'll continue to cook. So once they're right where we want them, we'll stop the cooking process and then when it's time to bring the potatoes up, we'll saute them, we'll brown the potatoes with the red onions. We'll add the fresh dill and butter. They're really good. Very basic, very good.

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