Breakfast potatoes are similar to traditional diner-style home fries in that they are warm and crispy with properly browned edges. These delicious potatoes will be a welcome addition to your morning spread thanks to a few easy herbs and spices.
Nothing beats a heaping plate of breakfast potatoes topped with fried eggs, bacon, and sautéed greens. Hurry, hurry, because these breakfast potatoes go quickly!
These breakfast potatoes are perfectly seasoned with dried herbs and spices and are simple to create with a few basic tactics, such as parboiling the potatoes for that buttery soft interior and frying them in a pan for that addictively crispy surface. Well, they are definitely a winner.
BREAKFAST POTATO INGREDIENTS
You have to adore the basic components that transform into an incredible flavor. All the ingredients used are totally vegetarian, as it is a vegetarian recipe. What you'll need is the following:
- Spices like garlic powder, paprika, salt, and pepper
- Fresh herbs
SHOULD YOU BOIL POTATOES BEFORE FRYING?
When I started making this dish, I diced the potatoes and tossed them in a hot pan with oil and seasonings. It did not, however, provide me with the creamy interior and crunchy exterior.
So I attempted parboiling the potatoes first, followed by scorching them in a hot pan. Surprisingly, this contributed to the contrasting texture I desired - soft on the interior, crispy on the outside.
To put it another way, yes, you should boil your potatoes before frying them.
HOW TO MAKE BREAKFAST SKILLET POTATOES
- Peel and divide the potatoes into ½-inch cubes to begin preparation.
- Bring the potatoes to a boil. Fill a kettle halfway with cold water, cover it, and bring to a boil for 5 minutes.
- Prepare the potatoes. Heat the oil in your cast iron skillet and arrange the potatoes in a single layer. Then let them alone for 5 minutes to acquire that golden brown skin.
- Season to taste. For around 5-10 minutes, slowly sauté the potatoes with the onion, garlic, garlic powder, and paprika.
- Serve. Remove from the fire, season with salt and pepper, and sprinkle with parsley.
WAYS TO EAT THESE CRISPY BREAKFAST POTATOES
There are several ways to serve these potatoes for breakfast, lunch, or dinner.
- Make a traditional American breakfast meal with fried or scrambled eggs and baked bacon.
- Pair them with my healthy egg muffins to complement the preceding choice.
- Mix them with sautéed kale, spinach, and fried eggs in a breakfast hash.
STORING AND REHEATING LEFTOVERS
If you do have leftovers, here’s how to store them.
Put cooled potatoes in an airtight jar and refrigerate for up to 2 days.
How to Reheat
To reheat, use a microwave until hot. Cook them in a pan with a tablespoon of oil over medium heat until warmed through for a crisper texture.
BEST SKILLET BREAKFAST POTATOES
- 1 ½ pounds Yukon gold potatoes
- 3 tablespoons olive oil
- ½ yellow onion, diced
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- salt and pepper, to taste
- fresh herbs (optional)
- Peel and dice the potatoes into a ½" 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.
- To Store: Place cooled potatoes in an airtight container and store for up to 2 days in the fridge.
- To Reheat: Reheat in the microwave until hot. Or for a more crisp texture, cook them in a skillet on medium heat with a tablespoon or two of oil until warmed through.
- Use a large skillet in order to get your potatoes into a single flat layer in the pan. I love this Staub 12" cast iron skillet.