Easiest Breakfast Potatoes Ever
Crispy breakfast potatoes with golden-brown edges and a fluffy interior, perfect for brunch or a quick weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 cups Potatoes (russet, red, or golden)
- 1 teaspoon Salt (sea salt recommended)
- 1 teaspoon Black Pepper (fresh cracked)
- 1 teaspoon Garlic Powder (or substitute fresh garlic)
- 1 teaspoon Onion Powder (or substitute fresh onions)
- 2 tablespoons Butter (salted or unsalted)
- 2 tablespoons Oil (olive, canola, or avocado oil)
- 2 tablespoons Parsley (fresh or dried)
Instructions
- Wash and dice your chosen potatoes into small, even pieces for uniform cooking.
- Heat the oil and butter over medium-high heat in a large skillet until the butter melts and sizzles.
- Add the diced potatoes to the hot skillet and season them with salt, pepper, garlic powder, and onion powder.
- Stir to coat the potatoes with seasoning. Spread them out in an even layer to maximize crispiness.
- Allow the potatoes to cook undisturbed for about 5-7 minutes to develop a golden crust on the bottom.
- Once the bottom is crispy, gently flip or stir them. Continue cooking for another 10-15 minutes, stirring occasionally, until they’re golden brown and tender.
- Once done, sprinkle with parsley for a touch of color and flavor. Serve hot and enjoy!
Notes
These potatoes pair beautifully with scrambled eggs, bacon, or avocado salad. Store leftovers in an airtight container in the fridge for up to 3-4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 20mg