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Crispy Skillet Breakfast Potatoes

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A simple and delicious recipe for crispy breakfast potatoes that are golden on the outside and fluffy on the inside, perfect for breakfast or brunch.

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 and peel the Yukon gold potatoes. Dice them into small cubes for even cooking.
  2. Place the diced potatoes in a pot and cover them with water. Stir in 1 teaspoon of salt to season the water.
  3. Bring the pot to a boil, then reduce the heat and par-boil the potatoes for 5 minutes.
  4. Drain the potatoes in a colander and set aside to cool slightly.
  5. Finely dice the yellow onion.
  6. Heat 1 tablespoon of olive oil and the butter in a large skillet over medium heat until melted.
  7. Add the drained potatoes in a single layer, then sprinkle with ¼ teaspoon salt and ¼ teaspoon black pepper.
  8. Allow the potatoes to cook undisturbed for 4-5 minutes, until crispy on one side.
  9. Carefully flip the potatoes, add the remaining olive oil, diced onions, garlic powder, onion powder, and the remaining salt and pepper.
  10. Stir everything to combine and continue to cook for 7-8 minutes until crispy and tender.
  11. Remove from heat, garnish with parsley or green onions, and serve warm.

Notes

For best results, reheat leftover potatoes in a skillet to retain their crispiness.

Nutrition

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