Easy Skillet Breakfast Potatoes

This easy skillet breakfast potatoes is now one of my family’s favorites! It’s incredibly simple yet crazy good. Russet potatoes are peeled, cut in quarters, roasted in microwave, and let cool. They are then tossed with salt and pepper, cayenne, garlic powder, onion powder, and smoked paprika, and cooked on pan until browned on both sides. Coming out flavorful and impressive, these get my family, especially my kids get hooked.

Get out of the bed 20 minutes earlier, you have tasty and delicious food to treat your family. Your breakfast is then no longer bored with some toast served alongside a glass of milk. No one can deny that a good breakfast will raise your mood for the morning, even the whole day. In other words, a good breakfast brings to a productive day. And, that’s what any of us want, right?

If you love potatoes, you should never miss this easy skillet breakfast potatoes. It may contain much carbs but is definitely worth trying. I prefer it for breakfast when I do not cut the carbs at meal. As it rich in calories, my kids sometimes love it for lunch. Delicious and quick-prep. It will keep you satisfied!

Easy Skillet Breakfast Potatoes

Recipe by Sandra MyersCourse: BreakfastCuisine: AmericanDifficulty: Easy

Servings

4-6

servings

Prep time

5

minutes

Cooking time

15

minutes

This easy skillet breakfast potatoes is now one of my family’s favorites! It’s incredibly simple yet crazy good. Russet potatoes are peeled, cut in quarters, roasted in microwave, and let cool. They are then tossed with salt and pepper, cayenne, garlic powder, onion powder, and smoked paprika, and cooked on pan until browned on both sides.

Ingredients

• 1 1/2 pounds russet potatoes

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/4 tsp smoked paprika

• 2 tbsp. butter

• 2 tbsp. olive oil

• pinch of cayenne

• optional: rosemary, thyme, garlic clove

Directions

• Peel and quarter potatoes. Place on a microwave-safe plate and roast for 3-4 minutes in microwave with lid on
• Remove and let cool at room temperature or keep in fridge for 20 minutes. Then dice up into roughly 1/2 inch pieces before arranging on a skillet.
• Gather butter, olive oil, 1 smashed garlic clove, rosemary and thyme (if using) into a large skillet. Heat over medium-high heat until butter is melted and olive oil is heat through.
• Once herbs popping and sizzling, remove them and garlic clove, discard. Add potatoes in a single layer.
• Season with salt and pepper, cayenne, garlic powder, onion powder, and smoked paprika. Toss to coat evenly.
• Cook for 8-10 minute, flipping and tossing them every 2-3 minutes to ensure even browning.
• Adjust seasoning if needed. Serve immediately.