Crispy Breakfast Potatoes
User Reviews
4.7
42 reviews
Excellent
Crispy Breakfast Potatoes
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Golden brown, tender, and crispy, these home-fried spuds are a great side dish in the morning or even for dinner instead of the usual suspects.
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Ingredients
- 1 pound potatoes (red potatoes, white potatoes or yukon gold
- 3-4 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼- ½ teaspoon smoked or sweet paprika
- ¼ cup onion diced
- ¼ cup green pepper seeded and diced
- 2 scallions white and green parts, chopped
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Instructions
- Place 1 pound potatoes in a large saucepan and cover with water. Bring to a boil over high heat and cook for 10-15 minutes or until tender. You can tell when they're done by sticking a sharp knife into the center of the spud - if the knife pulls out easily, they're done.
- Drain the water from the tubers and set them aside to cool.
- When they're cool enough to handle, use a sharp paring knife and peel away the skins - they will slide off pretty quickly, and it doesn't have to be perfect. (Conversely, you can also leave them on).
- Dice the home fries into ½" pieces and spread them in a single layer on your cutting board for more heat to evaporate. For frying, you want them to be as dry as possible; evaporation will help.
- Add two tablespoons of oil to the skillet and heat over high heat. When the oil and pan are hot, add the potato dice and gently spread them out in the pan so they're not crowded and in a single layer. Sprinkle with 1 teaspoon kosher salt and ½ teaspoon black pepper. Cook for 3-5 minutes WITHOUT TOUCHING OR STIRRING.
- Shake the pan and if you're handy with it, you can gently toss the diced spuds. If you're not as comfortable with tossing them, use a spatula to gently flip them and cook for another 3-5 minutes. The potatoes will start to take on some color.
- Cook for about 10 minutes, shaking and flipping until they're a dark golden brown and crispy on most sides. If the potatoes need additional oil to crisp, drizzle it in 1 teaspoon at a time before adding more. Transfer to another dish.
- Heat 2 teaspoons of olive oil in a large 12" nonstick skillet over medium-high heat. Add ¼ cup onion, ¼ cup green pepper and 2 scallions and cook for 2-3 minutes or until crisp tender and fragrant. Transfer the veggies to a small bowl and set aside.
- Add the potatoes back to the pan and sprinkle with ¼- ½ teaspoon smoked or sweet paprika. Toss to combine evenly. When the breakfast potatoes are heated through and crisp, serve.
Notes
- Make Ahead: You can make these up to the point that they are diced and have air dried to remove excess moisture, then store them in an airtight container in the refrigerator until you're ready to fry them in a skillet.
Nutrition Information
Show Details
Calories
101kcal
(5%)
Carbohydrates
2g
(1%)
Protein
1g
(2%)
Fat
11g
(17%)
Saturated Fat
1g
(5%)
Sodium
584mg
(24%)
Potassium
45mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
279IU
(6%)
Vitamin C
9mg
(10%)
Calcium
4mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 101 kcal
% Daily Value*
| Calories | 101kcal | 5% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Sodium | 584mg | 24% |
| Potassium | 45mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 279IU | 6% |
| Vitamin C | 9mg | 10% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
42 reviews
Excellent
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