Description
Crispy and flavorful Easy Breakfast Potatoes made with diced russet potatoes, seasoned with a blend of garlic, paprika, and herbs, sautéed to perfection with onions for a delicious and hearty morning side dish.
Ingredients
Scale
Potatoes & Aromatics
- 2 lbs russet potatoes, peeled and diced
- 1 small onion, finely chopped
Seasonings
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Prep the Potatoes: Peel and dice the russet potatoes into small, evenly sized cubes to ensure consistent cooking. Finely chop the small onion for even distribution throughout the dish.
- Season the Potatoes: In a large bowl, combine the diced potatoes and chopped onion with olive oil, garlic powder, paprika, onion powder, dried oregano, salt, and black pepper. Toss thoroughly until all pieces are evenly coated with the seasoning mixture.
- Cook the Potatoes: Heat a large skillet over medium heat. Add the seasoned potatoes and onion mixture to the skillet. Cook while stirring occasionally for about 20-25 minutes, or until the potatoes become golden brown and crispy on the outside, and tender on the inside.
- Serve: Transfer the cooked potatoes from the skillet to a serving dish. Garnish with freshly chopped parsley for a burst of color and fresh flavor. Serve hot for the best taste and texture.
Notes
- For extra crispiness, avoid overcrowding the skillet to allow potatoes to brown evenly.
- Russet potatoes are preferred for their starchy texture but Yukon Golds can be used as a substitute.
- You can customize the seasoning by adding chili powder or cayenne pepper for added heat.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet for best texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
