THE BEST Breakfast Potatoes

Place the potatoes in a large pot and cover with water. Bring to a boil with 1 teaspoon of salt and cook until fork tender, about 20-30 minutes. Drain, then refrigerate for 30 minutes up to overnight

When cooled, peel the potatoes, then cut into quarters and slice into ½ inch chunks. Set aside. Peel and halve the onion, then cut into thick slices. Set aside

In a large non-stick skillet with a lid, melt 4 tablespoons of the butter over medium heat. Add the sliced potatoes and cook undisturbed for 5-7 minutes. Lower the temp to medium-low and use a spatula to gently flip the potatoes, and cook for another 10 minutes, flipping the potatoes once or twice. When the potatoes are ¾ of the way done and are becoming golden brown and crispy, break up the remaining 4 tablespoons of butter over the potatoes and layer the onions on top. Cover with a lid, and continue cooking until the onions soften, gently flipping the potatoes once or twice so they don't get too browned or burn. Season with more kosher salt and freshly ground black pepper and serve