Description
Crispy on the outside and tender inside, these Skillet Breakfast Potatoes are golden, flavorful, and perfect for mornings. Seasoned with garlic, paprika, and herbs, they make a hearty side for eggs, toast, or brunch platters.
Ingredients
Scale
- 4 medium russet potatoes, diced into cubes
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 garlic cloves, minced
- 1 small onion, finely chopped
- 1/2 teaspoon paprika
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Dice the potatoes and place them in a pot of salted water. Parboil for 5–6 minutes until slightly tender, then drain and pat dry.
- Heat olive oil in a skillet over medium heat.
- Add the potatoes in a single layer and cook without stirring for 4–5 minutes to form a crust.
- Stir occasionally until golden brown and crispy on all sides, about 10–12 minutes.
- Add onions and garlic, cooking for another 2–3 minutes until fragrant.
- Season with paprika, salt, and black pepper.
- Add butter and toss to coat evenly.
- Garnish with chopped parsley and serve hot.
Notes
- Parboiling helps create fluffy insides and crispy outsides.
- Use a cast iron skillet for the best texture and flavor.
- Don’t overcrowd the pan or the potatoes will steam instead of crisp.
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 3g
- Sodium: 310mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg