Print

Crispy Skillet Breakfast Potatoes

Print Recipe

Delightful crispy skillet breakfast potatoes with golden, crunchy exterior and tender insides, perfect for any meal.

Ingredients

Scale
  • 1 ½ lbs. Yukon gold potatoes
  • ½ yellow onion
  • 2 tablespoons olive oil, divided
  • 1 tablespoon butter
  • 1 ½ teaspoons salt, divided
  • ½ teaspoon freshly cracked black pepper, divided
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder

Instructions

  1. Begin by washing, peeling, and dicing the potatoes into small cubes.
  2. Place the diced potatoes in a large pot, cover them with water, and stir in 1 teaspoon of salt. Bring to a boil over high heat.
  3. Once boiling, reduce the heat and par-boil for about 5 minutes until they’re slightly tender.
  4. Drain the potatoes and set them aside.
  5. Dice the onion into small pieces.
  6. In a skillet over medium heat, heat 1 tablespoon of olive oil and butter together.
  7. Add the drained potatoes in an even layer. Sprinkle with ¼ teaspoon of salt and pepper. Cook for 4-5 minutes until they turn golden and crispy.
  8. Carefully flip the potatoes, then add the remaining olive oil, diced onion, garlic powder, onion powder, and the remaining salt and pepper. Stir thoroughly.
  9. Continue cooking for another 7-8 minutes, stirring occasionally, until the potatoes are crisp on the outside yet tender inside.
  10. Remove from heat and serve warm, optionally garnished with parsley or green onions.

Notes

Feel free to swap Yukon gold potatoes with red potatoes or add bell peppers for variation.

Find it online: https://breakfastrecip.com/crispy-skillet-breakfast-potatoes-2/