Description
These Crispy Skillet Breakfast Potatoes are buttery, perfectly seasoned, and crispy on the outside, making them the ideal addition to any breakfast or brunch spread.
Ingredients
- 1 ½ pounds russet potatoes, peeled and quartered (about 4 small potatoes)
- 2 tbsp olive oil
- 2 tbsp butter
- 1 ½ tsp seasoned salt
- 1 tsp garlic powder
- ½ tsp black pepper
- ¼ tsp paprika
Instructions
- Bring a pot filled with 2 to 3 inches of water to a boil. Place a steamer basket with the quartered potatoes over the pot, and cover with a lid. Steam the potatoes for about 8 minutes, or until a fork inserted into the thickest part of the potato meets only slight resistance.
- Remove the potatoes from the steamer basket and allow them to cool slightly. Then, chop the potatoes into bite-sized cubes.
- Heat a large (12″ or larger) cast iron skillet over medium-high heat. Add the olive oil and butter to the pan and let it melt.
- Once the butter is melted, add the potatoes in an even layer to the skillet. Season the potatoes with seasoned salt, garlic powder, black pepper, and paprika.
- Allow the potatoes to brown and crisp on all sides, tossing them occasionally. Cook for about 8 to 10 minutes until the potatoes are golden brown and crispy on the outside.
- Serve the potatoes hot and crispy.
Notes
- Steaming the potatoes before frying ensures they cook evenly and get crispy on the outside.
- Adjust seasoning according to your taste preferences.
- If you prefer extra crispy potatoes, cook them for a little longer while tossing them occasionally.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 167 kcal
- Sugar: 1g
- Sodium: 670mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg
