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Skillet Breakfast Potatoes

1 1/2 pounds Harvest Haven russet potatoes

2 tablespoons butter

2 tablespoons olive oil

pinch of cayenne

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon smoked paprika

optional: rosemary, thyme, garlic clove

Potatoes: Peel and quarter the potatoes. Place prepared quartered potatoes in a pot with salted water and boil for 15-20 min. Insert a knife into the thickest part of the potato, the knife should go through with some resistance. Drain potatoes. Let potatoes cool to room temperature. You can also refrigerate the potatoes once cooled and use the next day. Just dice the potatoes up into roughly 1/2 inch pieces before you add them to the skillet. They chop up easier if they've had a chance to hang out in the refrigerator.

Cook: Using a 12-inch skillet or larger, place the butter, olive oil, and if using the rosemary, thyme, and 1 smashed garlic clove into a large skillet over medium-high heat. Allow the butter to melt and the olive oil to heat through. When the herbs start popping and sizzling, remove them and the garlic clove, discard. Add the potatoes in a single layer, season with a generous pinch of salt and pepper, cayenne, garlic powder, onion powder, and smoked paprika, toss to coat evenly. Cook the potatoes for a total of 8-10 minute, flipping and tossing them every 2-3 minutes to ensure even browning. Taste for seasonings and adjust to preference. Serve immediately.

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