Easy Breakfast Potatoes
Crispy skillet potatoes with onion, garlic, paprika, and tender centres.
- Measurements grams + cups
Crispy skillet potatoes with onion, garlic, paprika, and tender centres.
Recipe
Easy Breakfast Potatoes
Crispy skillet potatoes with onion, garlic, paprika, and tender centres.
Ingredients
Ingredients scaled. The method below still refers to the original quantities.
Instructions
- Step 1. Place the diced potatoes in a microwave-safe bowl with 30 g (2 tbsp) water. Cover and microwave 4 to 5 minutes to partially cook.
- Step 2. Drain the potatoes well and pat dry.
- Step 3. Heat the olive oil in a large skillet over medium-high heat.
- Step 4. Add the potatoes in a single layer and cook 8 to 10 minutes, turning occasionally.
- Step 5. Add the onion and continue cooking 6 to 8 minutes.
- Step 6. Stir in the garlic, paprika, oregano, salt, and pepper.
- Step 7. Cook another 2 to 3 minutes, until the potatoes are crisp outside and tender inside.
- Step 8. Finish with parsley if desired and serve hot.
Notes
- Par-cooking the potatoes gives you crisp edges without burning the outside before the centres soften.
- Patting the potatoes dry is not optional. Wet potatoes steam in the pan instead of browning.
- The garlic goes in near the end on purpose. Twenty-five minutes in a hot pan would burn it.
Easy Breakfast Potatoes — Simple Table Recipes · https://simpletablerecipes.com/recipes/easy-breakfast-potatoes/
Equipment
- Large skillet
- Microwave-safe bowl
Substitutions
- Potatoes
- Russets crisp best. Waxy potatoes hold their shape better but brown less. Sweet potatoes work with a couple of minutes less.
- Paprika
- Smoked paprika gives a deeper flavour. Cajun seasoning or chilli powder both work.
- Additions
- Diced bell pepper with the onion, or crumbled bacon at the end.
Storage
Storing: Refrigerate for up to 4 days. Reheat in a hot skillet to bring the crisp back.
Frequently Asked Questions
How do you make breakfast potatoes crispy?
Par-cook them first, dry them thoroughly, and give them space in a hot pan. Wet potatoes steam, and a crowded pan traps that steam — cook in two batches rather than piling them in.
Why are my potatoes soggy?
Moisture. Drain and pat them dry after par-cooking, and do not stir too often — they need contact time with the pan to brown.
Do I have to par-cook the potatoes?
It is the difference between crisp outsides with cooked middles and burnt outsides with raw middles. Four to five minutes in the microwave is enough.
Can I make these in an air fryer?
Yes. Par-cook, toss with the oil and seasoning, and air fry at 200 C / 400 F for 15 to 18 minutes, shaking halfway.
Can I prep them the night before?
Par-cook and refrigerate them, then fry in the morning. Cutting raw potatoes ahead means keeping them in water, and they must be dried very well before they hit the pan.
Did you make this?
Let other people know how it went. One tap, nothing to fill in.
Thanks — that helps.
