BREAKFAST POTATOES
These crispy breakfast potatoes are golden on the outside and tender inside, seasoned to perfection with garlic, paprika, and herbs. A tasty and easy addition to any morning meal!
Ingredients
- 4 medium russet potatoes diced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley optional
- ¼ cup chopped onion optional
- ½ cup chopped bell peppers optional
Instructions
Boil Potatoes:
- Place diced potatoes in a pot of salted water and boil for 5–7 minutes until slightly tender. Drain and let dry.
Sauté Veggies (optional):
- In a large skillet, heat 1 tablespoon oil and sauté onions and bell peppers until soft. Remove and set aside.
Crisp Potatoes:
- Add remaining oil to the skillet. Add potatoes in a single layer. Cook undisturbed for 5–7 minutes until golden brown, then flip and cook the other side.
Season:
- Sprinkle with garlic powder, paprika, onion powder, salt, and pepper. Stir in sautéed veggies if using. Cook 2 more minutes.
Serve:
- Garnish with parsley and serve hot!
Notes
Make-Ahead Tip:
Boil and chill potatoes ahead of time to save time in the morning. Add-Ons:
Try topping with shredded cheese, cooked bacon, or a fried egg!
Boil and chill potatoes ahead of time to save time in the morning. Add-Ons:
Try topping with shredded cheese, cooked bacon, or a fried egg!