Print

Crispy Skillet Breakfast Potatoes

Print Recipe

Delightfully crispy Yukon gold potatoes sautéed with onions and spices, perfect for breakfast or brunch.

Ingredients

Scale
  • 1 ½ lbs. Yukon gold potatoes
  • ½ yellow onion
  • 2 Tbsp olive oil
  • 1 Tbsp butter
  • 1 ½ tsp salt
  • ½ tsp freshly cracked black pepper
  • ½ tsp garlic powder
  • ¼ tsp onion powder

Instructions

  1. Wash and peel the Yukon gold potatoes. Dice them into small cubes for even cooking.
  2. Place the diced potatoes in a pot and cover them with water. Stir in 1 teaspoon of salt to season the water.
  3. Bring the pot to a boil and then reduce the heat to medium-high. Par-boil the potatoes for about 5 minutes. Once done, drain the potatoes in a colander and let them cool slightly.
  4. While the potatoes are draining, finely dice the yellow onion.
  5. In a large skillet, heat 1 tablespoon of olive oil and the butter over medium heat until melted.
  6. Add the drained potatoes to the skillet in a single layer. Sprinkle with ¼ teaspoon salt and ¼ teaspoon black pepper. Allow them to cook undisturbed for 4-5 minutes until golden and crispy on one side.
  7. Carefully flip the potatoes over. Then add the remaining olive oil, diced onions, garlic powder, onion powder, and the remaining salt and pepper. Stir everything to combine and continue cooking for 7-8 minutes, stirring occasionally, until the potatoes are crispy on the outside and tender inside.
  8. Remove the skillet from heat. If desired, garnish with fresh parsley or chopped green onions, and serve warm.

Notes

For extra flavor, consider adding a pinch of smoked paprika or cayenne pepper. Store leftovers in an airtight container for up to 3 days.

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