Breakfast Potatoes Recipe

Inspired by Eat Crow

Time30m

Serves4

Make Breakfast Potatoes Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Prepare the Potatoes
Begin by washing the Russet potatoes thoroughly under cold water to remove any dirt. Peel the potatoes if desired, then cut them into small cubes, about 1-inch in size. Aim for uniformity to ensure even cooking.
2
Boil the Potatoes
In a large pot, bring salted water to a boil. Add the cubed potatoes to the boiling water and cook for about 5-7 minutes until they are just tender but not fully cooked. Drain the potatoes and set them aside.
3
Season the Potatoes
In a large mixing bowl, combine the drained potatoes with olive oil, salt, black pepper, paprika, garlic powder, and onion powder. Toss gently to coat the potatoes evenly with the seasoning.
4
Cook the Potatoes
Heat a large skillet over medium-high heat. Once hot, add the seasoned potatoes in a single layer. Cook for about 5-10 minutes without stirring, allowing the potatoes to develop a crispy golden-brown crust. Then, gently flip the potatoes and cook for an additional 5-10 minutes until all sides are crispy and golden.
5
Garnish and Serve
Once the potatoes are crispy and cooked through, remove them from the skillet. Transfer to a serving dish and garnish with chopped fresh parsley and sliced green onions. Serve hot as a delicious breakfast side.