I love breakfast potatoes, but whenever I’ve made them it’s been quite a time-consuming process. I’d boil the potatoes to soften them slightly then finish them off in the oven. But all in all it could take a couple of hours and they still wouldn’t turn out that great.
And then I discovered skillet potatoes. This method is SO much faster and simpler and they turn out delicious! Crispy on the outside and soft on the inside.
Leaving the skin on minimizes food waste and maximizes nutrient content as so many vitamins, minerals, and other phytochemicals live in the skin of plants. Plus fiber!
I also like my potatoes with a little garlic and/or onion powder, a sprinkle of paprika, and maybe a little crushed red pepper flakes. Feel free to make ‘em classic or get creative.
And if you end up with leftovers, they are delicious reheated with shredded cheddar and topped with Greek yogurt (or sour cream), chives or green onions, and salsa!
- 5 medium potatoes, cubed with skin on
- 3 tablespoons of vegetable oil
- Salt and pepper to taste
- Optional: garlic powder, onion powder, paprika, and red pepper flakes to taste
- Combine potatoes, oil, and spices in a large skillet and mix to even coat potatoes in oil
- Cook on medium-high heat for 10 minutes with the lid on stirring 4 or 5 times
- Cook for an additional 10 minutes with the lid off using a spatula to turn potatoes every 3 minutes or so. Be careful not to mush them as the potatoes will be softening.
- Remove from heat when golden brown (you can increase the cook time a bit if you want them crispier
Did you make it? I’d love to see how it turned out! Tag @bitebetanutrition on instagram.
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