Quick Breakfast Potatoes
These quick breakfast potatoes are crispy, flavorful, and perfect for a hearty morning meal.
Equipment
- 1 large skillet non-stick preferred
- 1 cutting board
- 1 chef's knife
Ingredients
Main Ingredients
- 2 large russet potatoes peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Optional Add-ins
- 1/2 cup chopped onions
- 1/4 cup diced bell peppers
- 1/4 cup shredded cheddar cheese
Instructions
Preparation
- Wash, peel, and cube the potatoes. Soak them in cold water for 10 minutes to remove excess starch. Drain and pat dry with a towel.
Cooking
- Place a large skillet over medium-high heat. Add olive oil and heat until shimmering.
- Add the cubed potatoes to the skillet in a single layer. Cook for 15-20 minutes, stirring occasionally, until golden brown and crispy.
- Season with salt and pepper. If using, add chopped onions and bell peppers. Continue to cook until the vegetables are softened.
Finishing Touches
- Sprinkle shredded cheddar cheese over the potatoes in the last 2 minutes of cooking. Allow it to melt and create a cheesy layer.
- Remove from heat and serve immediately. Garnish with fresh herbs if desired.
Storage
- Transfer any leftovers to an airtight container and refrigerate for up to 3 days. Reheat in a skillet or microwave before serving.
Notes
Pro Tips: Use russet potatoes for crispiness. Don't overcrowd the pan to ensure even cooking. Ingredient Substitutions: Use sweet potatoes for a different flavor. How to Serve: Pair with eggs or bacon for a complete breakfast. Storage & Freshness: Store in an airtight container in the fridge for up to 3 days. Make-Ahead Tips: Prepare the potatoes the night before and store them in water in the fridge.