Skillet Potatoes (Breakfast Potatoes)
Servings: 6 Servings
Ingredients
- 1 ½ pounds russet potatoes peeled and cut into ½-inch cubes
- 2 tablespoons unsalted butter
- 1 tablespoon cooking oil neutral tasting (canola, vegetable, avocado, etc.)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt or to taste
- Optional: Italian seasonings rosemary or thyme
Instructions
- Place the diced potatoes into a pot of salted, cold water. Bring to a boil and cook for 5 to 7 minutes until they can just barely be pierced with a fork but aren’t too soft. Drain, and transfer the potatoes to a large sheet pan lined with aluminum foil or a large bowl.1 ½ pounds russet potatoes
- Heat a large skillet over medium heat. Add the butter and oil and swirl to coat the bottom of the pan. Place the potatoes in the pan in an even layer, and sprinkle with the seasonings.2 tablespoons unsalted butter, 1 tablespoon cooking oil, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon paprika, ½ teaspoon salt, Optional: Italian seasonings
- Turn the potatoes every 3-5 minutes, or when they’re nicely browned each on each side. Continue cooking until all sides are browned and crispy.
- Serve warm with your favorite breakfast entree. See post for tips and storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of approximately 3/4 cup of potatoes. Actual calories will vary.
Nutrition Facts
Skillet Potatoes (Breakfast Potatoes)
Serving Size
0.75 cup
Amount per Serving
Calories
146
% Daily Value*
Fat
6
g
9
%
Saturated Fat
3
g
15
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
10
mg
3
%
Sodium
200
mg
8
%
Potassium
482
mg
14
%
Carbohydrates
21
g
7
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
3
g
6
%
Vitamin A
200
IU
4
%
Vitamin C
7
mg
8
%
Calcium
17
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
