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Breakfast Potatoes Recipe

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Crispy breakfast potatoes seasoned perfectly and pan-cooked until golden brown on the outside and tender inside. A simple and satisfying side dish for any morning meal.

Ingredients

  • 2 pounds Yukon Gold or russet potatoes, diced
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • Salt, to taste
  • Black pepper, to taste
  • 2 tablespoons chopped fresh parsley (optional)

Instructions

  1. Place diced potatoes in a pot of salted water and bring to a boil. Cook for 5–7 minutes until slightly tender but not fully cooked. Drain well.
  2. Heat olive oil and butter in a large skillet over medium heat.
  3. Add the potatoes in a single layer and cook without stirring for 5–7 minutes until the bottoms are golden brown.
  4. Flip and continue cooking, stirring occasionally, until all sides are crispy and golden, about 10–15 minutes.
  5. Season with garlic powder, onion powder, paprika, salt, and pepper.
  6. Remove from heat and garnish with chopped parsley if desired. Serve warm.

Notes

  • Parboiling helps achieve a crispy exterior and fluffy interior.
  • Use a large skillet to avoid overcrowding for best browning.
  • Swap seasonings with chili powder or smoked paprika for variation.
  • Store leftovers in the refrigerator for up to 3 days and reheat in a skillet for crispiness.

Nutrition

Find it online: https://yumfamilyrecipes.com/breakfast-potatoes-recipe/