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These breakfast potatoes are the first thing I crave when the weekend rolls around. Whether you are making a simple brunch or want a crisp side for scrambled eggs they are quick satisfying and full of golden edges.
On busy mornings I turn to this recipe because my family loves the savor and our kitchen fills with that cozy skillet scent. I learned early as a home cook that good potatoes are all about the right cubing and a patient sizzle.
Ingredients
- Potatoes: Choose firm russet or Yukon gold for fluffy insides and crispy outsides
- Salt: Brings out the natural flavor in the potatoes a pinch really makes a difference
- Black pepper: Freshly cracked gives a subtle heat without overpowering the dish
- Garlic powder: Infuses mild garlicky depth without chopping cloves
- Onion powder: Adds a gentle savory sweetness to balance the flavors
- Butter: Use real butter for richness it helps with that beautiful browning
- Oil: Neutral oil with a high smoke point like canola or vegetable prevents sticking and helps crisp
- Fresh parsley: Offers a fresh finish and color dried works in a pinch but fresh makes them pop
Instructions
- Prep the Potatoes:
- Cut your potatoes into half inch cubes making them as even as possible so they cook at the same rate. If the cubes are too large they will not get as crispy on the edges. Soak the cubes in water if you want extra crispness then pat dry very well.
- Heat the Pan:
- Place a large skillet over medium high heat. Melt butter and oil together until the butter is foaming and fragrant. The combination gives both flavor and crisp texture.
- Season and Toss:
- Add potato cubes to the skillet and toss gently to coat each piece in the butter and oil mixture. Sprinkle salt black pepper garlic powder and onion powder evenly as you toss.
- Steam for Tenderness:
- Cover the skillet tightly and let the potatoes cook for three to four minutes. The steam helps start the cooking process so you get creamy insides later.
- Crisp and Turn:
- Uncover and continue to cook tossing every few minutes so every side gets golden brown and crispy. Do not rush this part take your time and let each side make contact with the pan.
- Finish and Serve:
- Once potatoes are tender inside and deeply crisp outside sprinkle with fresh chopped parsley. Serve right from the skillet while hot.
My favorite part is always adding the parsley just before serving. The smell reminds me of lazy Saturdays when my family would drift into the kitchen with sleepy smiles ready to eat right out of the hot pan.
Storage Tips
Once fully cooked these potatoes will keep in the refrigerator up to four days. Reheat in a dry skillet to recapture that crispiness. If you want to keep leftovers longer freeze them flat on a baking sheet before sealing in a bag to prevent clumping.
Ingredient Substitutions
Swap sweet potatoes if you prefer a touch of sweetness. Try smoked paprika or chili powder for a spicy twist or use chives in place of parsley. If you are out of butter a splash more oil keeps the crisp going.
Serving Suggestions
Spoon these next to scrambled or poached eggs fold them into a breakfast burrito or toss with cooked sausage for a skillet meal. A sprinkle of shredded cheese at the end melts into a comforting topping. For a brunch spread serve with roasted tomatoes or sautéed greens.
Cultural and Historical Context
Breakfast potatoes are a classic in many American diners tracing back to homestyle hash browns and skillet fries. This simple version celebrates the timeless combo of potatoes fat and herbs which have warmed up breakfast tables for generations.
Seasonal Adaptations
Use these tips to adapt with what you have Try summer new potatoes for a creamy result Fold in fresh chives or basil in the spring Add a bit of smoked paprika in winter for cozy depth
Success Stories
Many friends have messaged me after making these to say their kids gobbled up the whole pan. I even had a neighbor use the basic technique for a big brunch potluck and the plate was empty before the eggs finished.
Freezer Meal Conversion
Let cooked potatoes cool completely before freezing. Spread them out so they do not stick together. Reheat directly from frozen in a hot skillet over medium heat. Add a splash of oil if needed for extra crisp.
Enjoy the ease and flavor of crispy breakfast potatoes all year round. Let your skillet do the work for perfect results every time.
Recipe FAQs
- → How do I achieve crispy breakfast potatoes?
For crispier potatoes, ensure the skillet is hot before adding them and avoid overcrowding. Stir occasionally so all sides brown evenly.
- → Can I use other herbs instead of parsley?
Yes, feel free to substitute with fresh chives, dill, or thyme for a different flavor twist.
- → Should I peel the potatoes?
Peeled or unpeeled potatoes work well. Keeping the skin adds extra texture and nutrients.
- → What's the best oil to use?
Neutral oils like canola, sunflower, or vegetable oil work best for frying potatoes evenly and enhancing crispness.
- → How do I keep potatoes from sticking to the skillet?
Use enough oil and butter, and wait until the potatoes release naturally before tossing or turning them.