Crispy Skillet Breakfast Potatoes
There's something about skillet potatoes at breakfast that make it feel special. It's funny because potatoes are a "humble" ingredient, yet I associate them with brunch out at a restaurant. This is a pretty low maintenance recipe which is nice so you can make eggs or anything else while they're cooking. By using a lid, it helps soften the inside of the potatoes, almost steaming the inside, while the outside do get a nice crisp golden exterior. Potatoes require a decent amount of seasoning. What makes this recipe "just right" are the additions of the vinegar and freshly grated parmesan cheese at the end.
Equipment
- saute pan with lid
Ingredients
- 2 tbs organic olive oil
- 1 lb Organic Yukon Gold Potatoes
- 1 tsp Kosher Salt Diamond Crystal https://amzn.to/3ZRuGXG **
- 1/2 tsp Fresh cracked black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp white wine vinegar
- 1/2 cup Parmesan Cheese freshly grated
Instructions
- Dice the potatoes into 1/2 inch pieces.
- Over medium heat, drizzle 2 tbs of olive oil into the pan. Place the potatoes in the pan and season with salt, pepper, paprika, garlic and onion powder. Mix around. Cover and let cook for about 20 minutes until golden brown. Periodically, move the potatoes around and flip so that you get even color.
- Once the potatoes are golden brown, turn the heat off and drizzle the vinegar on top of the potatoes and grate the parmesan cheese on top. Serve and enjoy!
Notes
**Amazon Affiliate- I may receive compensation.