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Easiest Breakfast Potatoes Ever

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Delightful breakfast potatoes that are crispy on the outside and tender on the inside, perfect for any morning.

Ingredients

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  • 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

  1. Wash and Dice: Begin by washing your potatoes thoroughly. Dice them into small, even pieces to ensure uniform cooking.
  2. Heat the Fat: In a large skillet, heat the oil and butter over medium-high heat until the butter melts and starts to sizzle.
  3. Season the Potatoes: Add the diced potatoes to the skillet, then generously season with salt, pepper, garlic powder, and onion powder.
  4. Coat and Spread: Stir well to coat the potatoes evenly with the seasonings, spreading them out in a single layer for optimal crispiness.
  5. First Cook: Let the potatoes cook undisturbed for about 5-7 minutes to form a nice golden crust on the bottom.
  6. Flip and Finish: When the bottom is crispy, gently flip the potatoes or stir them. Continue cooking, stirring occasionally, for another 10-15 minutes until they’re golden brown and tender.
  7. Garnish and Serve: Once the potatoes are cooked through, sprinkle with parsley for added color and flavor. Serve them hot and enjoy your delicious creation!

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in a skillet or oven to regain crispiness.

Nutrition

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