One bite of these Skillet Breakfast Potatoes and you'll be hooked! They've got the perfect seasoning blend and a method that guarantees crispy exteriors with light, fluffy interiors.
1½poundsgold potatoes,(4 heaping cups once cut) (Note 1)
2tablespoonsunsalted butter
2tablespoonsolive oil
Salt and pepper(recommend ¾ tsp salt and ¼ tsp pepper)
1teaspoongarlic powder
½teaspoononion powder
1-1/2teaspoonspaprika(smoked if you prefer)
Optional: fresh thyme or finely chopped parsley for garnish
Instructions
PREP: Clean and thoroughly dry the potatoes. Pierce them all over with a fork.
PARTIALLY COOK POTATOES: Cook in the microwave for 90 seconds. Flip the potatoes and cook for another 90 seconds. Continue microwaving in 60-second intervals, flipping each time, just until a knife can be inserted into the center with some resistance. (Total microwaving time ~3.5-5 minutes. See Note 2.)
CHILL: Now you can refrigerate 'em overnight for tomorrow's breakfast OR cool quickly by popping in the freezer while preparing the other ingredients. (Potatoes are easier to chop when they've been chilled.)
DICE POTATOES: Once cooled, dice the potatoes into even ½-inch pieces.
COOK: In a 12-inch or larger skillet, heat the butter and oil over medium-high heat until the butter melts and begins to sizzle. Carefully add the diced potatoes in a single layer. Sprinkle with seasonings and mix through. Cook for 8-12 minutes, flipping and stirring around every 3 minutes to ensure even browning. (Adjust heat as necessary.) Avoid excessive stirring to achieve the desired crispiness!
ENJOY: Once cooked, remove from heat and adjust seasoning to taste. Add fresh herbs if desired and enjoy hot!
Notes
Note 1:Potatoes: Preferably use Yukon Gold or other tender-skinned potatoes. If using potatoes with a thicker skin, peel before using. Cut potatoes into even sizes for uniform cooking.Note 2:Cooking time: If potatoes are microwaved too long, they'll become mushy in the skillet. Exercise caution here.Prep ahead: Microwave potatoes the night before and pop them in the fridge. They'll be super easy to dice up the next morning!Storage: Cool potatoes to room temperature. Store in the fridge for up to four days or freeze for three months. Reheat in oven or air fryer at 400°F until crispy.