Crispy Breakfast Potato Skillet

Crispy breakfast potatoes can be easily made in a skillet or pan. This is a fail-proof recipe to make for a delicious breakfast or brunch.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 25

Servings servings

Calories 311kcal

Clean and peel potatoes. Cut into 1-inch cubes. (Peeling is optional, you can keep the skin on).
Put potato cubes in a big bowl of cold water and keep for 10 minutes. This helps in preventing the potatoes from going black and also removes excess starch.
Rub potato cubes gently with your hand, put in a colander, and drain all the water completely. Place drained potatoes on a clean kitchen towel and pat it dry.

Heat a large cast iron skillet. Add oil and 2 tablespoons of butter.
When the butter starts to foam, add dry potato cubes. Toss well to coat potatoes with butter.
Cook on medium to high heat for 4-5 minutes (stir 1-2 times to prevent the potatoes from sticking at the bottom). The potatoes will have small brown blisters here and there.
Reduce heat and add sliced onion. Stir to mix, cover and cook on low heat for 5-6 minutes.
Remove the lid. Add minced garlic, smoked paprika, paprika, thyme, salt, and pepper. Toss everything well. Cover and cook for another 6-7 minutes.
Once the dry spices are added, the spices tend to stick to the bottom of the pan and burn. So keep an eye, if the potatoes are sticking at the bottom, sprinkle a few drops of water and stir a couple of times.
Insert a fork to see the doneness of the potatoes. If potatoes are cooked through, add the remaining butter(1 tablespoon) to the pan. Cook uncovered on low heat for another 5 minutes, until potatoes are crispy on all sides.
While serving garnish with crispy bacon bits and fresh chopped parsely.

Cut potatoes to the same size for even cooking. 1-1.5 inches is ideal.
Wash and pat dry the potato cubes really well.
Use a large skillet so that the potatoes are in a single layer. This will ensure potatoes will crisp up not steam.
Add spices when the potatoes are cooked halfway through, so that the spices don't burn.
Cover and cook on low heat for perfectly tender potatoes with crispy edges.
You can also add a sprig of fresh rosemary.