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breakfast skillet potatoes

Breakfast Skillet Potatoes

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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 4 people
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 Medium-Sized Potatoes 2lb
  • 2 Tbs Butter
  • 2 Tbs Oil
  • 1/2 Tsp Dry Oregano
  • 1/2 Tsp Dry Thyme
  • 1/2 Tsp Garlic Powder
  • 1/2 Tsp Paprika
  • 1 Tsp Salt

Equipment

  • 1 Cast Iron Skillet

Method
 

  1. Dice the potatoes small—smaller cubes mean crispier bites.
  2. Parboil just until fork-tender, not mushy—3 to 5 minutes max.
  3. Heat your skillet, then melt butter and oil together for flavor and crisp.
  4. Toss dry spices with drained, dried potatoes until every cube is coated.
  5. Spread the potatoes in one layer—don’t touch until one side is golden.
  6. Sauté until every side is crisp and golden—it’s worth the patience.

Notes

  • Potato choice: Yukon Golds give a creamy interior with a crispy shell. Russets crisp up even more, but are more delicate when parboiled.
  • Parboiling is essential: It helps speed up cooking and gives a soft inside before the final crisp. Don’t skip it unless you’re roasting for a long time.
  • Dry them well: Moisture = soggy potatoes. After boiling, let the cubes steam dry or pat them with a clean towel.
  • Use a wider pan: The more space the potatoes have, the better they crisp. Crowding traps steam and ruins the crust.
  • Don't rush the first flip: Let the potatoes sit undisturbed on one side to develop that deep golden crust before stirring.
  • Spices can burn: If using fresh garlic or extra herbs, add them toward the end so they don’t char.
  • Add chopped onions or bell peppers halfway through cooking for a breakfast hash twist. Or top with eggs!