Skillet Breakfast Potatoes
Skillet Breakfast Potatoes take your breakfast to a whole new level! Skip the restaurant and make your own, diner-style home fries right at home.
Servings:4 servings
Ingredients
- 1 ½ lb Yukon Gold potatoes, diced but not peeled
- salt, to taste
- 2 tbsp olive oil, divided
- 1 large banana shallot, finely chopped
- 2 tbsp butter
- ½ tsp garlic powder
- ½ tsp smoked paprika
- cracked black pepper, to taste
- 1 ½ tbsp chopped flat leaf parsley or chives, or a mixture of both
Instructions
- Cook the diced potatoes in a pan of boiling water for 10 minutes until just tender. Drain and set aside.
- Meanwhile, heat 1 tbsp of the olive oil over a medium heat in a cast iron skillet. Once the oil is shimmering, add the shallot with a pinch of salt and cook until soft and just starting to brown. This should take around 5 minutes. Scrape the cooked shallots from the pan and set aside.
- Return the skillet to the heat and turn it up to medium high heat. Add the remaining 1 tbsp of oil and the butter. Once the butter is melted and frothy, add the potatoes, garlic powder, smoked paprika (if using) and season generously with more salt and pepper. Fry the potatoes, stiring them around in the pan to make sure all of the sides brown for about 10 minutes until crispy.
- Stir in the cooked shallots and cook for a further minute until heated through. Check the seasoning and remove from the heat.
- Stir in fresh herbs and serve immediately.
Notes
Shallot: If you can’t find banana shallots, substitute 1 small red onion.
Reheating: Reheat any leftovers in the skillet with a small piece of butter to help them crisp up as they will go soggy in the microwave.
Nutrition
Calories: 204 kcal, Carbohydrates: 32 g, Protein: 4 g, Fat: 7 g, Saturated Fat: 1 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 5 g, Cholesterol: 1 mg, Sodium: 19 mg, Potassium: 757 mg, Fiber: 4 g, Sugar: 2 g, Vitamin A: 139 IU, Vitamin C: 34 mg, Calcium: 32 mg, Iron: 2 mg
