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Crispy Skillet Breakfast Potatoes

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Delightful, crispy breakfast potatoes that are perfect for any meal, bringing golden edges and fluffy insides to your table.

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, peel, and dice the potatoes into small cubes.
  2. Place the diced potatoes into a large pot and cover them with water. Stir in 1 tsp of salt.
  3. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium-high and par-boil the potatoes for 5 minutes.
  4. Drain the potatoes in a colander and set aside.
  5. Finely dice the onion and set it aside.
  6. In a large skillet, heat 1 Tbsp of olive oil and the butter over medium heat.
  7. Once hot, add the drained potatoes in an even layer. Sprinkle with ¼ tsp salt and ¼ tsp black pepper.
  8. Cook undisturbed for 4-5 minutes, allowing one side to become golden and crispy.
  9. After 5 minutes, gently flip the potatoes. Add the remaining 1 Tbsp of olive oil, diced onion, garlic powder, onion powder, and the remaining ¼ tsp salt and ¼ tsp black pepper.
  10. Stir everything to combine and continue cooking for another 7-8 minutes, stirring occasionally, until the potatoes are golden and crispy on the outside and tender inside.
  11. Remove the skillet from the heat and garnish with chopped parsley or green onions if desired. Serve warm.

Notes

To keep leftovers fresh, place in an airtight container in the refrigerator for 3-4 days. Reheat in a skillet over medium heat for best results.

Nutrition

Find it online: https://www.topchoicerecipes.com/crispy-skillet-breakfast-potatoes-2/