Description
Simple and satisfying breakfast potatoes, crispy on the outside and tender on the inside, ready in under 20 minutes.
Ingredients
- 4 potatoes (Russet, red, or golden), cut into ½-inch cubes
- 1 tablespoon unsalted butter
- 1 tablespoon oil (olive, canola, vegetable, or avocado)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 tablespoon fresh parsley, chopped (or ½ teaspoon dried parsley)
Instructions
- Prep your potatoes by cutting them into small, uniform ½-inch cubes.
- Heat a large skillet over medium-high heat and add the butter and oil until the butter is foaming.
- Add chopped potatoes, tossing to coat in the butter-oil mixture. Sprinkle with salt, pepper, garlic powder, and onion powder (save parsley for later). Cover and steam for 3-4 minutes.
- Remove the lid, stir, and continue cooking uncovered for 10-12 minutes, stirring occasionally until golden and crispy.
- Check for doneness, ensuring they are fork-tender inside and crispy outside.
- Garnish with chopped parsley and serve immediately.
Notes
Feel free to adjust seasoning to taste, and consider serving with eggs or in a breakfast burrito for added variety.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: American