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Golden roasted potatoes with herbs in a white baking dish.

Skillet Breakfast Potatoes

Amanda BC
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 6
Calories 167 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.
    Sliced potatoes boiling in a pot on a marble countertop.
  • 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.
    Sautéed chopped onions in non-stick skillet on marble countertop.
  • 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).
    Melting butter in a black non-stick skillet for cooking or baking.
  • 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.
    Diced potatoes cooking in a black cast iron skillet with butter on a marble countertop.

Nutrition

Calories: 167kcalCarbohydrates: 21gProtein: 3gFat: 9gSaturated Fat: 3gSodium: 9mgFiber: 3g
Keyword Skillet Breakfast Potatoes
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