These crispy Skillet Breakfast Potatoes turn a simple breakfast food into something to savor.
At breakfast time, I often reach for cereal without thinking. Lately, though, I’ve been craving something warmer and more filling. Potatoes are a high-satiety food that hits the spot in ways that a bowl of cereal just can’t. They’re filling, they’re flavorful, and, perhaps best of all, they are not difficult to make.
Accented with rich aromatics and spices, these skillet potatoes are deeply savory and a little bit smoky from the smoked paprika. There’s shallot, garlic powder, parsley, and chives to amp up the flavor even more. You can eat them by themselves, whip them up alongside a batch of scrambled eggs, or serve them up as part of a gorgeous brunch spread. You could even make them for dinner!
Making these potatoes in a skillet also reminds me of eating diner-style hash browns when I was a kid. When everything browns just right, they develop a gorgeous crust that’s worth the patience it takes to let them sit undisturbed in the pan.
Picking the right potato
Selecting the correct potato is important here, and I recommend Yukon Gold for the best texture. Yukon Golds are a nice middle ground between a starchy and a waxy potato. They hold their shape well while cooking and form a nice crust when seared off in a hot skillet. The skin is also tender and edible, so there’s no peeling required.
How do I store leftovers?
These breakfast potatoes are best enjoyed straight from the skillet, but leftovers can be stored in the fridge for about 2-3 days in an airtight container. They can be reheated in the microwave, but tossing them in the skillet with a bit of oil will help regain lost crispiness.
Serving suggestions
As previously mentioned, skillet breakfast potatoes are perfect for any meal. Hearty enough to be a main course, they’re also suitable as a side dish and can complement a stack of Buttermilk Pancakes just as well as a Chimichurri Steak. I have to say, they really do shine first thing in the morning, because they are the ultimate Breakfast Taco filling! Toss these in a tortilla with a bit of bacon or sausage, scrambled eggs, cheese, and a dash of salsa, and you’ve got the best breakfast to-go.Â
Skillet Breakfast Potatoes
Ingredients Â
- 1 1/2 pounds Yukon Gold potatoes diced with skins on
- 2 tablespoons olive oil divided
- 1 large shallot finely chopped
- Salt to taste
- 2 tablespoons unsalted butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Cracked black pepper to taste
- 1 1/2 tablespoons chopped fresh parsley or chives or a mix
InstructionsÂ
- Begin by cooking the diced potatoes for 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.
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