Description
These easy skillet breakfast potatoes are crispy on the outside, tender on the inside, and packed with savory flavor. Perfect as a hearty side for breakfast, brunch, or even dinner.
Ingredients
1½ pounds russet potatoes
2 tablespoons butter
2 tablespoons olive oil
Pinch of cayenne pepper
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon smoked paprika
Salt, to taste
Black pepper, to taste
Optional fresh rosemary
Optional fresh thyme
Optional 1 smashed garlic clove
Instructions
- Peel and quarter the potatoes, then microwave them on a covered microwave-safe plate for 3½ to 4½ minutes until slightly tender. Let cool to room temperature or chill for easier cutting.
- Cut the cooled potatoes into roughly ½-inch pieces.
- Heat a large skillet over medium-high heat and add butter and olive oil. If using, add rosemary, thyme, and smashed garlic clove to infuse flavor, then remove and discard.
- Add diced potatoes in a single layer. Season with salt, black pepper, cayenne, garlic powder, onion powder, and smoked paprika. Toss gently to coat.
- Cook for 8 to 10 minutes, turning every 2 to 3 minutes, until golden brown and crispy.
- Taste and adjust seasoning, then serve hot.
Notes
Use Yukon Gold or red potatoes for a creamier texture, though russets yield the crispiest results.
Add chopped onions and bell peppers for a diner-style variation.
Increase cayenne or add chili flakes for extra heat.
Finish with parsley, shredded cheese, or hot sauce for added flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet, oven, or air fryer to maintain crispiness.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Pan Fry
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 249 kcal
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 15 mg
