Description
Crispy and flavorful Easy Breakfast Potatoes made with russet potatoes, seasoned with garlic, paprika, and herbs, and cooked to golden perfection in a skillet. This simple and hearty side is perfect for any morning meal.
Ingredients
Scale
Potatoes and Vegetables
- 2 lbs russet potatoes, peeled and diced
- 1 small onion, finely chopped
Seasonings and Oil
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Prep the Potatoes: Peel and dice the russet potatoes into small, evenly sized cubes. Finely chop the onion to ensure uniform cooking.
- Season the Potatoes: In a large bowl, toss the diced potatoes with olive oil, garlic powder, paprika, onion powder, dried oregano, salt, and black pepper. Mix well to coat the potatoes evenly with the seasoning blend.
- Cook the Potatoes: Heat a large skillet over medium heat. Add the seasoned potatoes and chopped onion, spreading them out evenly. Cook, stirring occasionally, for about 20-25 minutes, or until the potatoes are golden brown and crispy on the outside while tender on the inside. Adjust heat as needed to avoid burning.
- Serve: Remove the cooked potatoes from the skillet and transfer to a serving dish. Garnish with freshly chopped parsley and serve hot alongside your favorite breakfast dishes.
Notes
- For extra crispiness, soak the diced potatoes in cold water for 20 minutes prior to cooking and pat dry thoroughly to remove excess starch.
- You can add diced bell peppers or jalapeños along with onions for extra flavor and color.
- Adjust seasoning to taste, adding more paprika or garlic powder if desired.
- Cook the potatoes over medium heat to ensure they cook through without burning the outside.
- Leftovers can be refrigerated and reheated in a skillet or oven to maintain crispiness.
