How to cook potatoes in a skillet for breakfast?

First, cut Yukon Gold potatoes into 1/2 inch cubes and parboil them for about 5 minutes. Then drain well and fry them in olive oil over medium heat. Let them brown undisturbed before adding onion, garlic powder, and paprika.

How can I cook breakfast potatoes in a skillet without boiling them?

Cut the potatoes into small, even cubes so they cook faster. Then cook them in oil over medium to medium low heat. You can cover the skillet briefly to help soften the centers, then uncover it and continue cooking until the edges turn crisp and golden.

Do I boil potatoes before a skillet?

You do not always need to boil potatoes before frying them. However, parboiling helps the centers cook faster and gives these Skillet Breakfast Potatoes their creamy interior.

Do I need to boil potatoes before making breakfast potatoes?

No, but a short parboil makes the process easier. In this recipe, 5 minutes in boiling water helps create tender centers while the skillet develops crisp, browned edges.

Skillet Breakfast Potatoes Recipe : Easy,Crispy & Satisfying

Name: Skillet Breakfast Potatoes Recipe : Easy,Crispy & Satisfying
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 1 1/2 pounds Yukon Gold potatoes; 3 tablespoons olive oil; 1/2 yellow onion, diced; 1/2 teaspoon garlic powder; 1/2 teaspoon paprika; Salt and pepper, to taste; Fresh herbs such as chopped parsley, optional

Description

These Skillet Breakfast Potatoes are crispy and golden outside, soft and creamy inside, and full of savory onion and lightly smoky paprika flavor. Made with Yukon Gold potatoes in just 20 minutes, they make an easy diner-style breakfast side for eggs, bacon, sausage, or greens.

Ingredients

Scale

1 1/2 pounds Yukon Gold potatoes

3 tablespoons olive oil

1/2 yellow onion, diced

1/2 teaspoon garlic powder

1/2 teaspoon paprika

Salt and pepper, to taste

Fresh herbs such as chopped parsley, optional

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Instructions

1. Peel the potatoes if desired and cut them into roughly 1/2-inch cubes.

2. Place the potatoes in a pot, cover with cold water, bring to a boil, and parboil for about 5 minutes. Drain well.

3. Heat the olive oil in a large cast-iron skillet over medium heat. Arrange the potatoes in a single layer and leave them undisturbed for 4 to 5 minutes to brown.

4. Add the diced onion, garlic powder, and paprika. Stir and continue sautéing for another 5 to 10 minutes, allowing the potatoes to brown on multiple sides.

5. Remove from the heat, season with salt and pepper, and finish with fresh chopped herbs if desired. Serve immediately.

Notes

Parboiling before frying helps create potatoes that are creamy and tender inside while becoming crisp and browned outside.

Use a large skillet so the potatoes can sit in one layer, which promotes better browning.

Yukon Gold potatoes work well for their creamy texture. Peel them for a smoother appearance or leave the skins on for a rustic version.

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheat in the microwave until hot, or warm in a skillet over medium heat with 1 to 2 tablespoons of oil for a crisper result.

A regular frying pan works if a cast-iron skillet is unavailable.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Skillet
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 231
Sugar: 2 g
Sodium: 11 mg
Fat: 11 g
Saturated Fat: 2 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 31 g
Fiber: 4 g
Protein: 4 g
Cholesterol: 0 mg