These skillet breakfast potatoes are crispy on the outside and soft on the inside, filled with yummy flavors. Tossed in spices, they’re a great start to your day!
Who doesn’t love the sound of sizzling potatoes in the morning? I always enjoy them with a sprinkle of cheese or a side of eggs. It’s the perfect combo to wake up your taste buds! 🍳
Key Ingredients & Substitutions
Potatoes: Yukon Gold and Russet are both excellent choices. They cook well and have a great texture. If you’re looking for a healthier option, sweet potatoes can add a nice twist!
Olive oil: This is my go-to for flavor, but vegetable oil works too. For a fun variation, try avocado oil or melted butter to enhance the richness.
Smoked paprika: It gives a lovely smoky flavor. If you don’t have it, regular paprika or even a sprinkle of ground cumin can work in a pinch.
Chorizo or bacon: These add a lovely boost of taste, but feel free to skip them for a vegetarian option. You can also use cooked sausage or tempeh for a great alternative.
Cheese: I love adding cheese for creaminess. If you’re dairy-free, nutritional yeast can provide a cheesy flavor without the dairy!
How Do You Get Crisp Potatoes in a Skillet?
The key to perfect crispy potatoes is all about the cooking method. Start by rinsing the cubed potatoes to remove excess starch. This helps prevent them from becoming gummy.
- Dry the potatoes well before cooking. Damp potatoes can steam rather than fry.
- Heat your skillet and oil until they’re hot before adding the potatoes. This helps in forming that golden crust.
- Don’t overcrowd the skillet! Cook in batches if necessary, allowing each piece to sit undisturbed for a few minutes.
- Season the potatoes while they cook to let the flavors penetrate. Wait until they’re golden and tender to add delicate ingredients like cheese.
By following these tips, you’ll have perfectly crispy and tasty breakfast potatoes that everyone will love!
Skillet Breakfast Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 4 medium potatoes (Yukon Gold or Russet), peeled and cut into 1-inch cubes
- 2 tablespoons olive oil or vegetable oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon chili powder or cayenne pepper (optional, for a little heat)
- Salt and freshly ground black pepper, to taste
Optional Add-Ins:
- 1/4 cup cooked and crumbled chorizo or bacon (optional)
- 2 tablespoons chopped fresh cilantro or parsley
- 1/4 cup grated cheese (such as cotija, parmesan, or cheddar), optional
- 1 large egg (for serving, cooked in the skillet)
How Much Time Will You Need?
This recipe will take about 30-35 minutes total: around 10 minutes for prep and about 20-25 minutes for cooking. It’s a quick and tasty way to kickstart your morning!
Step-by-Step Instructions:
1. Prepare the Potatoes:
Start by rinsing the cubed potatoes under cold water to wash away excess starch. This will help them become nice and crispy. Pat them thoroughly dry using a clean kitchen towel or paper towels.
2. Heat the Oil:
In a large cast-iron skillet, heat the olive oil over medium heat until it’s hot but not smoking. You want it to sizzle a bit when you add the potatoes.
3. Cook the Potatoes:
Add the dry potatoes to the skillet in a single layer. Make sure not to overcrowd the skillet; if needed, cook in batches. Let them cook undisturbed for about 4-5 minutes to form a crispy, golden crust.
4. Stir and Continue Cooking:
After the initial cooking time, stir the potatoes occasionally for another 15-20 minutes, until they are tender inside and crispy outside.
5. Season the Potatoes:
While the potatoes are cooking, season them with smoked paprika, garlic powder, onion powder, chili powder (if you like it spicy), and salt and pepper. Mix well to coat the potatoes evenly with the spices.
6. Add Chorizo or Bacon:
If you’re using chorizo or bacon, add it to your skillet in the last 5 minutes of cooking to heat through and blend the flavors.
7. Cook the Egg:
Make a small well in the center of the skillet and crack the egg into it. Cover the skillet with a lid and cook until the egg reaches your desired doneness (about 3-4 minutes is perfect for sunny side up).
8. Final Touches:
Once the potatoes are done and the egg is cooked, remove the skillet from heat. Sprinkle everything with freshly chopped cilantro or parsley, and if desired, add some grated cheese on top.
9. Serve and Enjoy:
Serve the breakfast potatoes hot directly from the skillet, ensuring each plate has some crispy potatoes and a delicious egg. Enjoy the lovely combination of flavors and textures!
Dig in and enjoy your crispy skillet breakfast potatoes with that delightful runny yolk and fresh herbs! ☕🍽️
Can I Use Other Types of Potatoes?
Absolutely! While Yukon Gold and Russet potatoes work best for their texture and flavor, you can also use red potatoes or even sweet potatoes for a delicious twist on the original recipe.
Can I Make This Recipe Vegan?
Yes! Simply omit the egg, chorizo, and any cheese. You can enhance the flavor by adding additional spices or herbs. Tofu scramble can be a great protein-packed addition as well!
How Do I Store Leftover Breakfast Potatoes?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them in a skillet over medium heat until heated through, adding a splash of water to help steam them back to crispy if needed.
Can I Make These Potatoes Ahead of Time?
While these potatoes are best served fresh, you can prep the cubed potatoes and seasonings ahead of time. Just store the cut potatoes in cold water in a sealed container in the fridge until you’re ready to cook them for maximum crispiness!