Description
Crispy Breakfast Potatoes are a quick and easy side dish featuring perfectly seasoned, golden-brown potato cubes cooked in a skillet. With simple ingredients like potatoes, butter, oil, and aromatic spices, this recipe delivers a hearty and flavorful addition to any breakfast table.
Ingredients
Scale
Potatoes
- 4 medium Potatoes (russet, red, or golden), cut into ½” cubes
Seasonings & Herbs
- 1 tsp Salt (sea salt preferred)
- ½ tsp Black Pepper (fresh cracked)
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- ¼ cup Chopped Parsley (fresh or dried)
Fats
- 2 tbsp Butter
- 2 tbsp Oil (canola, olive, or vegetable oil)
Instructions
- Prep the Potatoes: Start by cutting all the potatoes into ½” cubes to ensure even cooking and optimal crispness.
- Heat Skillet and Fats: Warm a skillet over medium-high heat. Add butter and oil to the skillet to provide richness and prevent sticking.
- Cook Potatoes Initially: Toss the chopped potatoes into the hot skillet and stir to coat all pieces evenly with butter and oil.
- Season the Potatoes: Sprinkle salt, black pepper, garlic powder, and onion powder evenly over the potatoes for balanced flavor.
- Steam Potatoes: Cover the skillet with a lid and let the potatoes steam for 3-4 minutes, which helps them cook through while retaining moisture.
- Fry Until Crispy: Remove the lid and stir the potatoes. Continue cooking uncovered for 10-12 minutes, allowing the potatoes to crisp up to a golden-brown texture.
- Garnish and Serve: Just before serving, sprinkle chopped parsley over the potatoes for freshness and color.
Notes
- Use russet potatoes for the crispiest texture, though red or golden potatoes also work well.
- Adjust seasoning based on your preference or add paprika for extra flavor.
- Covering the skillet initially is important to steam the potatoes and ensure they cook through before crisping.
- Use a heavy skillet, like cast iron, for best browning results.
- Fresh parsley enhances flavor, but dried can be used as a convenient alternative.
