One thing I have noticed of late at diners is a trend toward deep frying breakfast potatoes. If you ask for them well done or extra crispy – the first question from the waitress will be "Would you like them deep-fried?" or "Should we drop them in the deep fryer?" To me, for the most part, it seems a bit extreme.
Of course it also depends on what you mean by breakfast potatoes. Are you talking home fries or hash browns and what form do they take? Shredded deep-fried is a bad idea – I mean, really, just burn some potato sticks if that’s the kind of crunch-fest you’re looking for. A hash brown, similar to the McDonald’s standard, could go in the fryer briefly, but not much longer in my opinion.
Now breakfast potatoes in the diced style or sliced style, that would probably work. Myself at home, I’ve done this with both the frozen varieties of these as well as the fresh cuts, and these come out quite tasty. Again, it’s a matter of how long you leave them in the hot oil.
I’ve never had them done this way at a diner or similar restaurant, but I guess it’s worth a try. We’ll see.
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