Best Skillet Breakfast Potatoes
User Reviews
5
Best Skillet Breakfast Potatoes
Description
The Best Skillet Breakfast Potatoes recipe starts with dicing Yukon Gold potatoes, which are boiled briefly to soften the interior without fully cooking them through. After draining, the potatoes cook in olive oil in a large skillet, placed in a single layer to encourage crisp edges. Adding diced yellow onion, garlic powder, and paprika midway brings mild sweetness and smoky warmth to the dish while the seasoning is adjusted with salt and pepper after cooking. The result is potatoes with a golden, slightly crispy exterior and a tender, creamy center.
These breakfast potatoes serve well alongside eggs or sausage and can be garnished with fresh chopped parsley or other herbs for contrast. The recipe allows for flexibility with seasoning and reheating. Leftovers can be stored in an airtight container for up to two days, reheated in a microwave or skillet to restore crispness. Cooking in a large skillet ensures even browning and helps maintain a desirable texture.
The key to success is not stirring too early, allowing the potatoes to brown on one side before tossing. Use a pan large enough for a single, flat layer to maximize crisp areas. This preparation is a straightforward way to achieve flavorful and nicely textured breakfast potatoes without complicated steps.
Ingredients
- 1 1/2 pounds potato Yukon gold variety
- 3 tablespoons olive oil
- 1/2 yellow onion diced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- salt to taste
- black pepper to taste
- fresh herbs optional
Instructions
- Peel and dice the potatoes into a 1/2" dice.
- Add the potatoes to a pot and cover with cold water. Bring to a boil and cook for 5 minutes, then drain.
- Heat the oil in a large cast iron skillet over medium heat. Add the potatoes to the pan and try to get them on a single, flat layer. Cook without stirring for about 4-5 minutes, so that the bottom side browns.
- Add the diced onion, garlic powder, and paprika, then stir. Saute for another 5-10 minutes, letting the potatoes cook on each side for a couple of minutes.
- Remove the potatoes from the heat. Season with salt and pepper, garnish with chopped parsley, and serve.
Notes
- Store cooled potatoes in an airtight container for up to 2 days in the refrigerator.
- Reheat potatoes in the microwave or for a crisper result, sauté in a skillet with a little oil until warmed through.
- Use a large skillet to spread potatoes in a single flat layer for optimal browning and crispness.
- You can garnish with fresh herbs like parsley for added flavor and color before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Calories | 231kcal | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Sodium | 11mg | 0% |
| Potassium | 736mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 123IU | 2% |
| Vitamin C | 35mg | 39% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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