My name is Christina and I’m a potato addict. But I’m cool with it. What I’m trying to say is that we eat a lot of potatoes in our home. These Skillet Breakfast Potatoes are on the menu at least twice a week. They’re quick and require all ingredients I typically have on hand already. All good reasons to break out the skillet, right?
You can use any potatoes you like but I prefer gold or yellow potatoes. They produce a more buttery flavor without any actual butter. Other items you’ll be needing are olive oil (I use EVOO), a white or yellow onion, salt, and pepper. That’s it. Really. No need to complicate this one, folks. Sometimes keeping it simple really is best.
These make a yummy addition to your breakfast with a little chicken sausage or fried egg on top. I also serve them as a side dish with dinner when I need something fast.
The trick to successful skillet potatoes is getting the outside a touch crispy while the inside is soft. To do this you’ll want to do three things. First, make sure you’re chopping your potato into small pieces that are the same size. Sloppy cutting can lead to some potato bits being overdone while some are underdone. Take the time to dice your potatoes well. Second, don’t overload your pan with too many potatoes. They should spread evenly in the pan to create a single layer. If you pile the potatoes too high you’ll have a hard time browning them. Third, don’t cover your potatoes. They’ll cook faster, yes, but they’ll also turn awfully mushy. It’s better to leave the lid off and stir occasionally so you’re browning all sides. After browning is complete you can cover for an additional minute or two if necessary.
Give this a try and you’ll be making perfect potatoes in no time at all. I’m betting they’ll become a staple in your home as well.
- 2 tablespoons olive oil
- 2 medium gold potatoes, diced
- ½ medium white or yellow onion, diced
- salt & pepper to taste
- Optional: fresh herbs, chopped
- Heat olive oil in a cast iron skillet or frying pan of choice.
- Add diced potatoes and onion. Don't overload your pan or your potatoes will take a long time to brown. You want to have almost a single layer evenly distributed in your pan.
- Saute on medium high heat, stirring occasionally until sides of potatoes have browned. This can take 5 to 10 minutes depending on your stove and the size of your potatoes.
- If potatoes have browned but don't seem a little soft to the touch cover the pan with a lid and reduce heat to medium for 2 to 3 minutes.
- Salt and pepper to taste. Garnish with fresh herbs.
If you make these and share them on Instagram I’d love to see them! Tag me so I can come check them out!
Love potatoes? Check out these Garlic Rosemary Baby Hasselback Potatoes.