Skillet Breakfast Potatoes

Name: Skillet Breakfast Potatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 ½ pounds Yukon Gold potatoes (diced with skins on); Salt to taste; 2 tablespoons olive oil (divided); 1 large banana shallot (finely chopped); 2 tablespoons unsalted butter; ½ teaspoon garlic powder; ½ teaspoon smoked paprika; Cracked black pepper (to taste); 1 ½ tablespoons chopped fresh parsley or chives or a mix

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Stick that in your skillet and let it simmer!

At breakfast time, I typically reach for a box of cereal, but I’m learning to reach for my skillet instead. There’s a better option than pure sugar. Potatoes!

Potatoes are the unsung heroes of the morning shift. Starchy and dense, they’ll keep you feeling full until lunchtime (or longer!), and because they’re packed with vitamin C, potassium, and other nutrients, they’re also genuinely good for you. But don’t worry! Unlike some health food, potatoes taste awesome – especially after being seasoned and sizzled in a hot skillet. Quick, easy, and customizable, these skillet breakfast potatoes are frequent visitors at our table – and not just in the mornings!

I’ll let you in on a secret: skillet breakfast potatoes can also be eaten for dinner. Crispy on the outside and tender on the inside, each bite is bursting with a medley of savory notes. In this recipe, paprika and garlic infuse the dish with smoky warmth while a mixture of parsley and chives gives it a fresh finish. Similar to diner-style hashbrowns, these skillet breakfast potatoes feel like old-fashioned comfort food.

A Crisp Beyond Compare

What makes these skillet breakfast potatoes so appealing is the crisp, seasoning-encrusted outer layer. This tongue-pleasing texture packs a flavorful punch that keeps my family coming back for seconds every time. How do you achieve this signature sear?

Selecting the correct potato is important, and we recommend Yukon Gold for the best texture. The skillet also plays a role, and if possible, I’d suggest hauling out the cast iron. Nothing beats that beast of a pan for even heating and a sizzling sear! Lastly, a little bit of patience goes a long way; letting the potatoes sit undisturbed in the hot oil is key for crust development. (Five minutes ought to do the trick!)

Ingredients

1 ½ pounds Yukon Gold potatoes diced with skins on
Salt to taste
2 tablespoons olive oil divided
1 large banana shallot finely chopped
2 tablespoons unsalted butter
½ teaspoon garlic powder
½ teaspoon smoked paprika
Cracked black pepper to taste
1 ½ tablespoons chopped fresh parsley or chives or a mix

How to Make Skillet Breakfast Potatoes

Step 1: Begin by cooking the diced potatoes about 10 minutes in a pot of boiling water. You’ll want them just tender. Then, drain them and set them aside.

Step 2: In a cast iron skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped shallot and a pinch of salt, cooking until soft and golden, about 5 minutes. Transfer the shallots to a dish and set aside.

Step 3: Turn the heat up to medium-high and add the remaining olive oil along with the butter to the skillet. Wait for the butter to melt and get a little frothy. Sprinkle in the garlic powder, smoked paprika, and season with salt and pepper. Fry the potatoes until browned and crispy (roughly 10 minutes).

Step 4: Mix the shallots back in with the potatoes and cook for another minute. Taste and adjust the seasoning. Finally, stir in the fresh herbs and serve hot.

FAQs & Tips

How to Make Ahead and Store?

To make breakfast even faster, you can peel, boil, and dice your potatoes ahead of time. Prepped potatoes can be stored in the fridge for about a week in an airtight container. Breakfast potatoes are best enjoyed straight from the skillet, but leftovers can be stored in the fridge for about 2 days. They can be reheated in the microwave, but tossing them in the skillet with a bit of oil can help regain lost crispiness.

Can I use other kinds of potatoes?

Certainly! If you’re unable to find Yukon Gold, russet potatoes are also a great option.

To peel, or not to peel?

Whether you peel your potatoes is totally up to you! Leaving the potatoes unpeeled gives the dish a rustic presentation, and the skin is an excellent source for the previously mentioned nutrients. However, if you aren’t a fan of the potato-skin texture, that’s totally fine – it doesn’t have a drastic effect on the taste.

Optional herbs boost the flavor!

It’s hard to beat the straightforward flavors of this recipe, but you’re welcome to raid your spice cabinet and customize to your heart’s content. Infusing fresh rosemary and thyme with the oil can add another layer of flavor to this hearty breakfast while a sprinkle of cayenne pepper or chili flakes can turn up the heat. Onion powder is also a fool-proof seasoning for savory veggies!

Potato’s best friends.

Other veggies that pair well with breakfast skillet potatoes include yellow onion and bell peppers (red and green). To add a splash of color to your breakfast and introduce a hint of sweetness, you can sauté these vegetables right alongside of the potatoes.

Serving Suggestions

As previously mentioned, skillet breakfast potatoes are perfect for any meal. Hearty enough to be a main course, they’re also suitable as a side dish and can complement a stack of pancakes just as well as a slab of steak. I have to say, they really do shine first thing in the morning, because they are the ultimate breakfast burrito filling! Toss these in a tortilla with a bit of bacon or sausage, scrambled eggs, cheese, and a dash of salsa, and you’ve got the best breakfast to-go.

Skillet breakfast potatoes are also the perfect bedding for a couple of fried eggs. And, if you’re eating them plain, consider ketchup or Tabasco sauce for dipping! I hope you enjoy these delicious skillet breakfast potatoes. They make getting up for work just a little bitbetter!