Best Skillet Breakfast Potatoes Recipe
Savory Skillet Breakfast Potatoes are perfect for breakfast or brunch for two or more than a few.
Are you a potato person? We are potato people. Not sure if it’s our Irish heritage, or just because potatoes are just plain good, but I’ve never met a potato I didn’t like. A potatoes are a versatile vegetable* (say that fast 5 times!). They partner well with just about any main dish. That’s why one of my favorite ways to start the day are with these easy Skillet Breakfast Potatoes.
Skillet Breakfast Potatoes are a savory breakfast dish that pairs well with eggs, sausage, bacon or hearty enough to be enjoyed on their own. One way we enjoy them is to top them with over easy or poached eggs. Delicious! Definitely something I’d rise for early. The early bird gets the potatoes!
Speaking of rising early, sometimes it’s hard to get it together in the morning pre-caffeine. At least for me it is. These potatoes are easy breakfast fixings for those dragging tail early in the morn. They can be prepped partially the day before. Dice and cook the potatoes ahead of time, then refrigerate until ready to finish up while you enjoy your first cup.
Add these Skillet Breakfast Potatoes to your next breakfast or brunch menu, and just watch those early birds flock around the stove. Enjoy!
*Is the potato a vegetable or a starch? It’s both. My daughter and I have this argument discussion often. A potato is botanically a vegetable. Nutritionally it’s a starchy food.
Skillet tip: My favorite skillet to use for these potatoes is an iron skillet. An iron skillet cooks evenly and helps crisp up the potatoes better.
- 1½ pounds new potatoes, cut into 1-inch dice
- 1 tablespoon olive oil
- 2 teaspoons Italian seasonings
- ½ teaspoon salt
- ½ teaspoon pepper
- 4 tablespoons butter, divided and more as needed
- 1 large onion, sliced
- Toss potatoes in olive oil, Italian seasonings, salt and pepper. Microwave* on high for 10-12 minutes, until fork tender.**
- Heat a large skillet over medium heat. Add 2 tablespoons butter. When butter has melted add onions and saute until tender, about 5-6 minutes.
- Stir in 2 more tablespoons of butter, allow to melt. Add cooked diced potatoes along with oil and seasonings; stir to combine. Spread potatoes and onions evenly in pan and cook over medium heat until slightly browning on edges, about 5-7 minutes; stir/flip occasionally as needed. Add more butter to pan if needed.
- Additional salt and pepper to taste.
- Serve warm.
**Potatoes may be cooked a day ahead, refrigerated covered, then finished cooking in skillet with onions when ready to serve.