These crispy skillet potatoes are a staple in our house for breakfast on the weekends! They are super simple and quick to make. They are also the base for our breakfast bowls or as a side for omelets.
The spices are essential, but the butter and salt hook you in! A cast iron skillet works best, but any deep skillet will work.
I typically use the quick method, described below, when I make these breakfast potatoes as I’m using short on time.
Ingredients for Skillet Breakfast Potatoes
- Potatoes, Yukon Gold/Yellow or Russet Potatoes are best as they are starchy and crisp well
- Butter
- Garlic Powder
- Onion Powder
- Parsely, dried or fresh
- Paprika
- Salt and Pepper
How to make Skillet Potatoes
Dice the potatoes into small, no larger than 1-inch cubes. Then par-cook using 1 of 2 methods:
Method 1 – Quick Method
Place diced potatoes on a microwave-safe dish. You may need to do this in 2-3 batches. Microwave on high for 3-4 minutes, or until just fork-tender but not soft.
Method 2
Bring a medium pot of water to a boil. Add potatoes and boil on a slow boil for 3-4 minutes. Ensure to cook until just fork tender as the potatoes will finish cooking in the skillet. If they are too soft, they will not crisp.
Skillet Potatoes
While potatoes are cooking, melt butter in a large cast iron skillet. If you do not have a cast iron pan then use a large skillet.
Remove potatoes from microwave oven, or drain if boiled, and add to skillet.
Sauté for 1 minute, then add all seasonings and cook about 8-10 minutes over medium heat until potatoes are golden crispy. just seasonings as desired.
Serve and enjoy!
So simple and easy!
FAQ’s
Skillet – Make sure your skillet is big enough, so the potatoes are in a single layer. This way, the potatoes will be crisp. I use a cast iron skillet as it really crisps the potatoes, but any skillet will do the trick.
Make ahead – To save time, make the entire recipe ahead or pre-cook before sautéing.
Leftovers – these potatoes will last in an airtight container in the fridge for up to 3-5 days. When my daughter is home from college, I will make a big batch of these Skillet Breakfast Potatoes on Sunday. Then I use them throughout the week for quick breakfast bowls or in a breakfast burrito.
Other Recipes You Might Enjoy
Ingredients
- 4-5 cups Potatoes, cubed into 1-inch pieces
- 3 tbsp butter
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1 tsp parsley, dried or 1 tbsp fresh
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
Method 1
- Place cubed potatoes on a microwave-safe plate. Cook on high for 4-5 minutes or until potatoes are slightly fork-tender.
Method 2
- Bring a medium pot of water to a boil. Add potatoes and boil on a slow boil for 3-4 minutes. Make sure to cook only until slightly fork-tender as the potatoes will finish cooking in the skillet. If too soft, they will not crisp.
Skillet Potatoes
- While potatoes are par cooking, melt butter in a large skillet.
- Remove potatoes from microwave oven, or drain if boiled, and add to skillet.
- Toss potatoes to mix with the butter.
- Add spices to the potatoes and sauté approx. 8-10 minutes, or until potatoes have a nice brown (not burnt) crisp. Adjust seasonings if needed.
- Serve and Enjoy!
