Jul 14 2026
Restaurants›The Stubborn Mule›Breakfast Potatoes Recipe

Breakfast Potatoes Recipe

Inspired by The Stubborn Mule
Time1h
Serves4

caramelized onion, hollandaise, crispy potato strings, choice of side

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Ingredients

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Potatoes

Caramelized Onions

Hollandaise Sauce

Garnish and Sides

Method

Preparing the Potatoes

  1. 1

    Cut and Soak

    Peel and cut the russet potatoes into thin strings. Soak them in cold water for at least 30 minutes to remove excess starch.

  2. 2

    Fry the Potatoes

    Drain and pat the potatoes dry. In a large pot, heat the vegetable oil over medium-high heat. Add the potatoes in batches and fry until golden brown and crispy, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt and pepper.

Caramelizing the Onions

  1. 3

    Slice and Cook

    Slice the onions thinly. In a skillet, melt the butter over medium heat. Add the sliced onions and sugar. Cook, stirring occasionally, until the onions are caramelized, about 15-20 minutes.

Making the Hollandaise Sauce

  1. 4

    Prepare the Sauce

    In a double boiler or a heatproof bowl over simmering water, whisk together the egg yolks and lemon juice until thick. Slowly drizzle in the melted butter while continuously whisking until the sauce is thick and creamy. Season with salt.

Assembling the Dish

  1. 5

    Combine and Serve

    On a serving plate, layer the crispy potato strings, spoon over the caramelized onions, and drizzle with the hollandaise sauce. Garnish with fresh parsley and serve with your choice of side (bacon, sausage, or avocado).

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