Skillet Breakfast Potatoes

 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.

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 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.

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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).

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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.

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Full recipe & nutritional info on bakedbree.com