Description
Delicious crispy breakfast potatoes, perfect for pairing with eggs and sausages.
Ingredients
Scale
- 3 medium russet potatoes, peeled and diced
- 1/2 small onion, finely chopped
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp ground black pepper
- 1/2 tsp salt
- 3 tbsp oil (vegetable or avocado oil works well)
Instructions
- Prep Your Potatoes: Start by peeling and dicing the russet potatoes into small, even cubes—about ½ inch in size. This ensures they cook evenly and crisp up nicely. If you’re working ahead, you can soak them in cold water to prevent browning and to remove excess starch, which helps them crisp better when cooked.
- Parboil for Soft Centers: Place the diced potatoes in a pot and cover with water. Bring to a boil and cook for about 4-5 minutes until slightly tender but not mushy. Drain well and pat them dry with a clean towel. This quick boil helps create that perfect fluffy center.
- Heat the Skillet: In a large non-stick or cast-iron skillet, heat oil over medium heat. Once hot, add the potatoes and spread them into a single layer. Let them cook undisturbed for a few minutes to develop a nice crust.
- Season and Sauté: Sprinkle the garlic powder, paprika, salt, and pepper evenly over the potatoes. Stir in the chopped onion. Continue cooking, stirring occasionally, until the potatoes are golden and crispy—about 10–15 minutes.
- Serve and Enjoy: Serve your easy breakfast potatoes hot, garnished with fresh herbs like parsley or chives if you like. They pair beautifully with scrambled eggs, beef sausage, or even a dollop of sour cream.
Notes
- For extra crispiness, make sure to dry the parboiled potatoes thoroughly before frying.
- Add your favorite herbs for additional flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup