Crispy Skillet Breakfast Potatoes!
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Easy Crispy Skillet Breakfast Potatoes - Perfect addition to any breakfast to make it feel extra special, like a holiday!
When my husband I were first married, we used to go to this local restaurant for breakfast. They always had these amazing crispy potatoes on the menu. For the longest time, I never got them because I always opted for the hash-browns. One day, the waitress suggested the potatoes, so I decided to try to change things up a bit. Needless to say, after that day, I never got the hash-browns again.
The next year when we moved to a new post (thanks Army), of course, I was missing those delicious breakfast potatoes. Sure, I could make hash-browns at home with the best of them, and of course, I do make those all the time still. However, sometimes I still feel like something a little more special. That's why I decided to figure out how to make these crispy on the outside and soft as butter on the inside little bites of heaven at home.
What Makes These So Special?
These potatoes have a two-step cooking process. Okay, don't let that scare you because I promise it's still not hard, but it does make a HUGE difference in the final taste and texture. It will leave the potatoes tender and flavorful on the inside with a beautiful crispy outer shell that will have you doing a happy dance when you eat them.
How do you make skillet potatoes?
1. Choosing the potatoes - There are two main types of potatoes that I use to make these skillet potatoes the general russet and white potatoes.
If you want a MORE crisp on the outside and LESS tender inside, go for the russet potatoes. If you want a slightly LESS crisp and MORE tender and buttery on the inside, go for the white potatoes.
2. To peel or not to peel - This is a personal preference. If you don't like the peels on your potatoes, you can peel them, but it will lead to a slightly less crisp outer potato, but not by much.
3. Par-boil the potatoes - this is the SECRET to these potatoes. You're probably thinking, but wouldn't that make the potatoes soft? Nope! When you par-boil the potatoes, it allows them to cook more evenly once you toss them into the skillet.
4. Do not use a lot of oil or butter in the pan - This probably sounds weird, but I promise this makes a difference. The more butter or oil you use will cause the potatoes to become more mushy and not crispy on the outside like you want them.
I always toss them in butter and spices once they are done getting crisp, so they have flavor and texture.
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Make Ahead Option
You can parboil the potatoes ahead of time. Just make sure you let them drain before storing them to stop cooking and don't become mashed potatoes.
When you are ready to cook them, add them to the skillet to get nice and crispy.
Can You Freeze?
Put, yes. Just like with the make-ahead option, parboil the potatoes and let them cool. I like to lay them flat on a baking sheet to freeze for about an hour before putting them into a container before storing them for extended periods of time.
Most days, I'll toss the crispy potatoes in a mixture of butter, garlic, and salt before serving. I'll also add a little bit of my Mexican taco seasoning when I am making them go with breakfast burritos. You really can't go wrong; just lightly toss in what you like.
More Breakfast Recipes
Crispy Skillet Breakfast Potatoes
- 4-5 Medium White or Russet Potaotes
- 3 TBS Butter
- 1 TBS Avocado Oil
- 1 TSP Salt
- 1 TSP Garlic Powder
- Dice the potatoes into about ½ inch to 1-inch pieces. You want them to be fairly uniform in size.
- Bring a medium-sized pot of water to a boil. Add the potatoes to the water, and boil them for about 5-10 minutes. You DO NOT want them to be soft, just a little fork tender.
- Once the potatoes have boiled, place them on a plate lined with paper towels to allow them to drain.
- Place a skillet (I prefer cast iron) on your stove over medium heat. Add the butter and avocado oil to the pan, allowing it to melt.
- Add the potatoes to the pan and try to layer them in one layer if possible.
- Allow the potatoes to cook without moving them for about 5 minutes. At this point you can flip the potatoes around to crisp all the sides. Continue doing this until all the potatoes have a nice crust on the outside and they are golden brown. The more you move the potatoes before the crust forms on the outside, the more likely you are to end up with mushy potatoes, instead of crispy ones. Try to move them as little as possible while they are cooking.
- Toss the potatoes in the remaining butter, salt and garlic powder to coat.
- Allow the potatoes to cool slightly. Serve the potatoes alongside your breakfast favorites.
If you make this recipe, please let me know! Leave a comment, rate it, and don't forget to tag a photo #grainfreetable or @grainfreetable on Instagram. I'd love to see what you come up with!
Originally Posted 05/8/2019