Skillet Breakfast Potatoes are a tasty way to start your day! These golden, crispy potatoes are mixed with onions and peppers for a burst of flavor.
My favorite part? They’re super easy to make! Just toss them in a pan, season, and watch them sizzle to perfection. Who needs fancy breakfast when you have these? 🍳
Key Ingredients & Substitutions
Potatoes: I suggest using Yukon Gold potatoes for their creamy texture. If you’re in a pinch, russet potatoes work too. Sweet potatoes can be a great twist for added sweetness!
Bacon: Bacon adds a nice crunch and flavor. If you want to make it vegetarian, consider using tempeh or mushrooms for that savory taste. You can also skip it entirely and still have delicious potatoes!
Onion and Garlic: A small onion and garlic are essential for flavor. If you want a milder taste, use shallots instead. Or, if you’re out of fresh garlic, a pinch of garlic powder can work fine.
Cheese: Parmesan is a great choice, but feel free to swap in cheddar or even a dairy-free cheese for a lighter option.
Eggs: These cook beautifully in the potato mixture. You can easily replace them with tofu for a vegan dish or omit them altogether for a potato-only recipe.
How to Get Crispy Potatoes Every Time?
Achieving golden, crispy breakfast potatoes is all about technique! Start with parboiling the potatoes, which helps them cook evenly and prevents them from being raw inside while crisping up outside.
- Parboil for 5 minutes to soften, but don’t overdo it!
- Let the potatoes dry out a bit after draining; moisture can prevent crisping.
- Cook them in a hot skillet without stirring for a few minutes. This lets the bottom brown nicely.
- Don’t overcrowd the skillet—fry in batches if needed to ensure everything gets that crispy finish!
With these tips, your skillet breakfast potatoes will be a hit! Enjoy your cooking journey!!
How to Make Skillet Breakfast Potatoes
Ingredients You’ll Need:
For the Potato Base:
- 4 medium potatoes, peeled and diced into 1/2-inch cubes
- 4 slices bacon, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
For Seasoning and Toppings:
- 2 large eggs
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (optional, if needed)
- 1/4 cup shredded cheese (Parmesan or cheddar)
- 2 tablespoons fresh parsley or green onions, chopped
Time Needed:
This delicious dish takes approximately 30 minutes to prepare. You’ll spend about 5 minutes parboiling the potatoes and the rest of the time cooking and assembling the dish. Perfect for a quick yet satisfying breakfast!
Step-by-Step Instructions:
1. Parboil the Potatoes:
Start by placing the diced potatoes in a pot of cold salted water. Bring to a boil and let them cook for about 5 minutes until they are just tender but not falling apart. Drain the potatoes and set them aside while you prepare the rest of the ingredients.
2. Cook the Bacon:
In a large cast-iron skillet set over medium heat, add the chopped bacon. Cook it until crispy and golden. Once done, use a slotted spoon to remove the bacon pieces from the skillet and set them aside, leaving the bacon fat in the pan. This fat will add lots of flavor to the potatoes!
3. Sauté the Onion and Garlic:
Add the finely chopped onion to the bacon fat in the skillet. Sauté for about 3-4 minutes until the onions become soft and translucent. Then, add the minced garlic and cook for another 30 seconds, just until fragrant.
4. Fry the Potatoes:
If you find there isn’t enough fat in the pan, you can add a tablespoon of olive oil. Now, add the parboiled potatoes to the skillet. Season with smoked paprika, salt, and pepper. Let the potatoes cook undisturbed for a few minutes so they can crisp up before stirring. Continue to cook and stir occasionally for about 10-12 minutes until the potatoes are golden and crispy on all sides.
5. Combine with Bacon:
Now it’s time to nestle those crispy bacon pieces back into the skillet with the potatoes. Mix well so the flavors combine beautifully.
6. Add the Eggs:
Make a couple of wells in the potato mixture and crack an egg into each well. Cover the skillet and cook until the eggs are set to your liking—about 4-5 minutes for slightly runny yolks or longer if you prefer firmer eggs.
7. Final Touches:
Sprinkle the shredded cheese over the top and add the fresh parsley or chopped green onions for a pop of color and flavor.
8. Serve and Enjoy:
Serve your Skillet Breakfast Potatoes hot, straight from the skillet! Enjoy a hearty and delicious breakfast that’s sure to satisfy.
Can I Use Frozen Potatoes for This Recipe?
Yes, you can use frozen diced potatoes! Just skip the parboiling step and add them directly to the skillet. You may need to cook them a bit longer to ensure they get crispy.
What Can I Substitute for Bacon?
If you want a meat-free option, you can use turkey bacon, or sausage, or skip the meat entirely. For a vegetarian twist, sauté some diced bell peppers or mushrooms for extra flavor!
Can I Make This Recipe in Advance?
While the dish is best enjoyed fresh, you can prepare the potatoes and sauté the veggies ahead of time. Just store them in the fridge for up to 2 days, then reheat in the skillet and add the eggs when you’re ready to serve.
How Long Do Leftovers Last?
Leftover Skillet Breakfast Potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat or in the microwave, adding a splash of water if needed to prevent drying out.
