Easy Skillet Breakfast Potatoes

Easy Skillet Breakfast Potatoes

Prep Time Prep: PT5M Cook Time Cook: PT15M Total Time Total: PT20M

Yield: 4-6 servings

littlespicejar.com

Homemade diner-style skillet breakfast potatoes are perfect to whip up for breakfast. You can prep these from the night before, so they take less time to serve up in the morning.I never knew how to make my potatoes soft on the inside but crispy on the outside. This recipe was perfect. Thank youMy husband loves eating at this breakfast place close to our house and they serve these potatoes. I always thought they were super bland. So one morning I tried making these and he absolutely loved them. They were super yum!!Wow your pictures look SO BEAUTIFUL! Can I ask you if you use any filter like Visco and if so can you share which one? By the way I loved this Breakfast Potatoes. They look so crispy and very tasty!!

  • 1 1/2 pounds russet potatoes
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • pinch of cayenne
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • optional: rosemary, thyme, garlic clove
  1. potatoes: Peel and quarter the potatoes. Place prepared quartered potatoes on a microwave-safe plate and zap for 3 1/2-4 1/2 minutes covered with a microwave lid. Insert a knife into the thickest part of the potato, the knife should go through with some resistance. Let potatoes cool to room temperature. You can also refrigerate the potatoes once cooled and use the next day. Just dice the potatoes up into roughly 1/2 inch pieces before you add them to the skillet. They chop up easier if they’ve had a chance to hang out in the refrigerator.
  2. cook: Using a 12-inch skillet or larger, place the butter, olive oil, and if using the rosemary, thyme, and 1 smashed garlic clove into a large skillet over medium-high heat. Allow the butter to melt and the olive oil to heat through. When the herbs start popping and sizzling, remove them and the garlic clove, discard. Add the potatoes in a single layer, season with a generous pinch of salt and pepper, cayenne, garlic powder, onion powder, and smoked paprika, toss to coat evenly. Cook the potatoes for a total of 8-10 minute, flipping and tossing them every 2-3 minutes to ensure even browning. Taste for seasonings and adjust to preference. Serve immediately.

Ingredients

  • 1 1/2 pounds russet potatoes
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • pinch of cayenne
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • optional: rosemary, thyme, garlic clove

Instructions

  1. potatoes: Peel and quarter the potatoes. Place prepared quartered potatoes on a microwave-safe plate and zap for 3 1/2-4 1/2 minutes covered with a microwave lid. Insert a knife into the thickest part of the potato, the knife should go through with some resistance. Let potatoes cool to room temperature. You can also refrigerate the potatoes once cooled and use the next day. Just dice the potatoes up into roughly 1/2 inch pieces before you add them to the skillet. They chop up easier if they’ve had a chance to hang out in the refrigerator.
  2. cook: Using a 12-inch skillet or larger, place the butter, olive oil, and if using the rosemary, thyme, and 1 smashed garlic clove into a large skillet over medium-high heat. Allow the butter to melt and the olive oil to heat through. When the herbs start popping and sizzling, remove them and the garlic clove, discard. Add the potatoes in a single layer, season with a generous pinch of salt and pepper, cayenne, garlic powder, onion powder, and smoked paprika, toss to coat evenly. Cook the potatoes for a total of 8-10 minute, flipping and tossing them every 2-3 minutes to ensure even browning. Taste for seasonings and adjust to preference. Serve immediately.