Skillet Breakfast Potatoes

Breakfast skillet potatoes freshly made and ready to be enjoyed.

5 from 1 vote

One bite of these Skillet Breakfast Potatoes, and you’re hooked! Perfectly seasoned, crispy outside, and fluffy inside—they’re irresistibly good.

Prep Time15

Cook Time10

Total Time25

Course: Appetizer, Breakfast, Side Dish

Cuisine: American, Healthy, Vegetarian

Keyword: Skillet Breakfast Potatoes

Servings: as a side

Author: Chelsea Lords

Cost: $6.12

Equipment

Large skillet 12-inch, cast iron if possible

Ingredients

1-1/2 pounds baby gold potatoes 4 heaping cups once cut, see note 1
2 tablespoons unsalted butter
2 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
1-1/2 teaspoons paprika smoked if you prefer
fresh thyme or finely chopped parsley, optional garnish

US - Metric

Instructions

Clean and thoroughly dry potatoes. Pierce them all over with a fork.
Cook in microwave 90 seconds. Flip potatoes and cook for another 90 seconds. Continue microwaving in 60-second intervals, flipping each time, until a knife can be inserted into the center with some resistance. (Total microwaving time about 3.5–5 minutes. See note 2.)
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.)
Once cooled, dice potatoes into even 1/2-inch pieces.
In a 12-inch or larger skillet, heat butter and oil over medium-high heat until butter melts and begins to sizzle. Carefully add diced potatoes in a single layer. Sprinkle with seasoning ingredients and mix through. Cook 8–12 minutes, flipping and stirring about every 3 minutes to ensure even browning. Adjust heat as necessary. Avoid excessive stirring to achieve desired crispiness!
Once cooked, remove from heat and adjust seasoning to taste. Add fresh herbs if desired and enjoy hot!

Notes

Note 1: 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: If potatoes are microwaved too long, they’ll become mushy in the skillet. Exercise caution here.

Storage: Cool potatoes to room temperature. Store in the fridge for up to 4 days or freeze for 3 months. Reheat in oven or air fryer at 400°F until crispy.

Nutrition