Fried Breakfast Potatoes are russet potatoes peeled, diced and fried in olive oil.
These potatoes also pair well with lunch and dinner meals.
Watch the video for this recipe!
This makes the perfect meal when I have a lot to do in the morning and I need a filling meal to hold me for a while.
As a rule, I always taste my potatoes before I remove them from the pan to make sure they are done.
Sometimes the potatoes are browned but aren’t quite tender in the middle. If you run into this issue, just reduce the heat and allow the potatoes to continue to cook until they soften.
You also don’t want to cook your potatoes too fast. They will appear to be done on the outside but undercooked on the inside.
I also don’t recommend putting a lid on your skillet when cooking the potatoes.
This just creates more moisture and can make the potatoes mushy.
The potato should be somewhat soft on the inside but slightly toasted on the outside.
If the potatoes begin to stick to the pan before they are done, add more olive oil and toss the potatoes together to ensure that the oil is coated evenly over all of the potatoes.
Also, using a non-stick pan will help prevent the potatoes from sticking to the pan.
You will need:
- Russet potatoes
- Olive oil
- Seasoning: seasoned salt, garlic salt, black pepper
- Optional: yellow or purple onion
Steps to make this recipe:
Peel and dice the potatoes into cubes. Rinse the potatoes and place in cold water.
Heat a skillet on medium heat and coat the bottom of the pan with olive oil. Drain the water from potatoes and add them to the pan.
Stir the potatoes and add in the seasonings. Stir occasionally to ensure the potatoes do not burn and cook evenly. Reduce heat if potatoes begin to brown too fast.
Cook for 20-30 minutes until potatoes are tender.
If there are any leftovers, they can be stored in an airtight container in the fridge for no more than two days.
To reheat them, heat a little oil in a pan, stir the potatoes around for a few minutes and that’s it!
And of course, transfer them to a paper towel covered dish before serving them so that any excess oil can drain from the potatoes.
They will taste just as fresh as they did day one! That’s why I say don’t keep them for more than two days.
After day two they start losing their zap!
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- 3 medium-sized russet potatoes (peeled and diced) dice sized pieces
- 1/4 c of olive oil
- 1 tsp of seasoned salt
- 1 tsp of garlic salt
- 1/2 tsp of black pepper
- 1/4 c of yellow or purple onion optional
- Peel and dice the potatoes into cubes.
- Rinse the potatoes and place them in cold water.
- Heat a skillet on medium heat and coat the bottom of the pan with olive oil.
- Drain the water from potatoes and add them to the pan.
- Stir the potatoes and add in the seasonings.
- Stir occasionally to ensure the potatoes do not burn and cook evenly. Reduce heat if potatoes begin to brown too fast.
- Cook for 20-30 minutes until the potatoes are tender.
- Remove from the heat, transfer to a paper towel covered dish to drain any excess oil.
- Serve and enjoy!