Easy Skillet Breakfast Potatoes
Easy Skillet Breakfast Potatoes are a delicious breakfast option, they are crispy and savory. And can be seasoned with various spices to suit your taste preferences. Additionally, potatoes are a great source of vitamins and minerals. Making them a healthy choice to start your day.
Tips on making the best Skillet breakfast potatoes
- To make the best breakfast skillet potatoes, start by parboiling or roasting them until they are fork-tender. Then heat your skillet on medium-high heat and add a generous amount of oil or butter. Once the oil is hot, add the potatoes and some diced onion, garlic, bell pepper, mushrooms, and your favorite seasonings. Cook the potatoes until they are crispy, golden brown, and soft on the inside. Don’t stir too often, so the potatoes can form a nice crust. Serve hot.
Other Breakfast Ideas:
Ingredients
ROAST POTATOES:
- Yellow potatoes: Peel and cut the potatoes into 2-inch cubes
- Olive oil
- Salt and pepper: Season the potatoes
SKILLET:
- Bell pepper: One bell pepper, deseed, cut into strips, and then cut into small dice
- Mushrooms: Clean the mushroom with a damp towel. Slice them.
- Onion: One yellow onion, chopped
- Garlic: Four garlic cloves, minced
- Green onions: For garnish
SPICES:
- Smoked paprika, garlic powder, cumin, thyme, salt, and red chili pepper flakes
HOW TO MAKE SKILLET BREAKFAST POTATOES
POTATOES:
- When I cook my breakfast potatoes, I always roast the potatoes first. This brings out their natural sweetness and enhances their crispy texture, which can make them taste better. Additionally, roasting can also help to caramelize the surface of the potatoes, adding a depth of flavor to the dish.
- Preheat the oven to 450FºF. Line a baking sheet pan with parchment paper.
- Place the potatoes in a prepared pan. Drizzle with oil, and season with salt and pepper. Spread the potatoes in a single layer for even roasting.
- Roast for 20-30 minutes or until fork-tender. Set them aside.
FOR THE SKILLET BREAKFAST POTATOES:
- Heat the skillet with oil. Add a tablespoon of butter, and wait until it melts.
- Saute the mushrooms until golden brown.
- Add onion and garlic, and continue sauteing until aromatic.
- Season with all the spices, and stir to combine.
- Add the bell pepper, and cook until tender. Then add the roasted potatoes and stir to combine. Cook until the potatoes are well heated. Garnish with green onions.
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Easy Skillet Breakfast Potatoes
Equipment
- Cast iron skillet
- baking sheet pan
- Spatula
- cutting board
- knife
Ingredients
ROASTED POTATOES
- 4-5 yellow potatoes, peeled, cut into 2 inch cubes
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground pepper
- 2 tablespoons olive oil
SKILLET BREAKFAST POTATOES
- 2 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 bell pepper, deseed and diced
- 5 Baby Bella mushrooms, cleaned and sliced
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- 2 stalks green onions, sliced
SPICES
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon sea salt
- 1/2 teaspoon cumin
- 1/2 teaspoon red chili pepper flakes
Instructions
ROAST THE POTATOES
- Preheat the oven to 350Fº. Line a baking sheet pan with parchment paper.
- Place the potatoes in the prepared pan. Drizzle with olive oil, and season the potatoes with salt and pepper. Spread them in a single layer for even roasting. Roast for 20-30 minutes or until fork-tender.
SKILLET BREAKFAST POTATOES
- Heat the skillet with oil. Add a tablespoon of butter, and wait until it melts.
- Saute the mushrooms until tender.
- Add onion and garlic, and continue sauteing until aromatic.
- Season with all the spices, and stir to combine.
- Add the bell pepper, and cook until tender. Then add the roasted potatoes and stir to combine. Cook until the potatoes are well heated. Garnish with green onions.
Video
Notes
DID YOU MAKE THIS RECIPE? Follow us on Instagram #leanbellaskitchen
Make sure to come to this blog post and give us star ratings and reviewsRusset or Yukon Gold potatoes are best for making skillet breakfast potatoes because they hold their shape and have a crispy texture.
Cut the potatoes into small, bite-sized pieces to ensure they cook evenly.
Place them in an airtight container in the refrigerator for up to 3-4 days. Reheat them in a skillet or in the oven to maintain their crispiness.
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Hi there! Nice to meet you. My name is Jen.
I’m a mom and a wife, and just like you, cooking is something I love to do! Let’s make something delicious but let’s not make ourselves run around like a chicken without a head. The recipes I share are inspired by my grandma’s cooking. She also thought me how to save time and money and eat better with fresh ingredients. I grew up in a household where home-cooked meals are part of our day-to-day life. Cooking is not a chore but a way of living and connecting with each other. I created these recipes to help everyday cooking simple and flavorful…