Crispy Breakfast Potatoes
Start your morning on a deliciously savory note with these Crispy Breakfast Potatoes, the ultimate comfort food side dish. Made with perfectly cubed russet potatoes, lovingly pan-fried in a sizzling mix of olive oil and butter until golden and irresistibly crispy, this recipe is packed with flavor thanks to a medley of garlic powder, paprika, and dried thyme. Finely chopped onions lend a touch of sweetness, while fresh parsley adds a vibrant finish. Quick to prepare in just under an hour, these golden potatoes make a perfect addition to eggs, bacon, or a hearty breakfast spread. Whether you're hosting a brunch or simply upgrading your weekday mornings, this simple yet satisfying dish is a family favorite you'll want to return to again and again.
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Recipe Information
Ingredients
- 4 large russet potatoes
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium, finely chopped onion
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
Instructions
Peel the russet potatoes and cut them into 1/2-inch cubes. Rinse the cubed potatoes under cold water to remove excess starch and then pat them dry with a clean kitchen towel.
In a large non-stick skillet, heat the olive oil and butter over medium heat until the butter is melted and starts to bubble slightly.
Add the finely chopped onion to the skillet and sauté for 3-4 minutes, or until the onions become soft and translucent.
Add the cubed potatoes to the skillet, spreading them out in an even layer. Cook without stirring for 5 minutes to allow the potatoes to develop a golden crust on the bottom.
Carefully flip the potatoes using a spatula, ensuring not to break them apart too much, and cook for another 5 minutes to develop a crust on the other side.
Sprinkle the garlic powder, paprika, dried thyme, salt, and black pepper over the potatoes. Stir well to ensure all the spices coat the potatoes evenly.
Continue to cook the potatoes, stirring occasionally, for an additional 15-20 minutes or until they are golden brown and crispy on the outside and tender on the inside.
Taste and adjust seasoning if needed, then transfer the potatoes to a serving dish.
Garnish the breakfast potatoes with freshly chopped parsley before serving hot.
Nutrition Facts
Calories |
1838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.8 g | 86% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 3725 mg | 162% | |
| Total Carbohydrate | 284.2 g | 103% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 21.4 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 253 mg | 19% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 7142 mg | 152% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
