Skillet Breakfast Potatoes
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
Instructions
- 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.
- 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.
- 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).
- 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.
Nutrition
Calories: 167kcalCarbohydrates: 21gProtein: 3gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 10mgSodium: 9mgPotassium: 505mgFiber: 3gSugar: 1gVitamin A: 285IUVitamin C: 24mgCalcium: 18mgIron: 1mg
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