Easy Potato Breakfast Skillet has crisp potatoes with a tender center. Topped with an egg, and you’re all set!
It’s not that often I cook potatoes for breakfast. For so many years I tried and tried to get my breakfast potatoes PERFECT; you know, the way they are when you order them out? Fork tender with a golden crisp crust and just a hint of coarse salt?
SO GOOD.
But that texture is tricky to accomplish without A. frozen potatoes and B. A deep fryer.
I didn’t want to fool with either.
Roasted potatoes definitely have what it takes, but when we are talking breakfast, I really only wanna turn my oven on for cinnamon rolls. Sweet potato cinnamon rolls, or maybe these blackberry sticky buns if we are being totally serious.
And so I figured it out.
The trick to perfect skillet breakfast potatoes is… you have to boil them a little bit before they hit the skillet.
I actually don’t know why I never tried it before now. I just put a big salted pot of water on the stove and let it come to a nice rolling boil while I scrubbed and sliced my potatoes. I let those cook for like 6 or 7 minutes while I chopped the other veggies. I opted for onions and mini bell peppers, but oh if you have mushrooms you should definitely go there.
After I drained the potatoes, I heated the oil in the skillet and then took a minute to do something you might curse me over but I swear you will thank me for later.
I placed the potatoes cut-side-down in the hot skillet. In a single layer. I used my fingers. This insures a CRISP outside while the inside stays super tender. I turned the potatoes with a spatula, but then again took a minute to place the uncooked side down.
It worked!! And the potatoes are exactly what I wanted them to be. I cooked everything else in the same pan and then served up this hearty breakfast that looks like I might have ordered it out somewhere with a heap of hot sauce.
You’re gonna love it as much as I did!
If you’d like to try the roasted version, these roasted breakfast potatoes are the way to go. If you are loving skillet recipes in the morning, this quick and easy Brussels sprouts hash is one of my favorites.
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Easy Potato Breakfast Skillet Recipe
Ingredients
- 2 medium Russet Potato Scrubbed and cut into 1 1/2 inch pieces (skins on)
- 2 tablespoons Olive Oil 1 more tablespoon as needed
- 1/2 medium Onion Coarsely chopped
- 1/2 cup Chopped Bell Pepper
- Salt and Pepper To taste
- 2 Egg
Instructions
- Bring a large pot of salted water to a rolling boil. Carefully add the cut potatoes and let them cook for 6 – 7 minutes. Drain and let cool for a minute.
- Heat the 2 tablespoons oil in a large skillet over medium high heat.
- Place the potatoes in the hot oil cut-side-down. Take the time to arrange the potato pieces in a single layer. After they’ve cooked for 3-4 minutes, the cooked side should have a nice golden crust. Use a spatula to flip them, and then carefully arrange them in the skillet again in a single layer with the uncooked side down.
- Once you have a pretty golden color on the second side, scrape the potatoes to one side of the skillet and add the onions and peppers to the empty side. If you let the onions and peppers occupy only part of the open space, you will have room to cook your eggs, too! Note that you may need to use that extra tablespoon of oil for the onions, peppers, and/or eggs. Cook the eggs to your preference.
- Add salt and pepper to taste. Use your spatula to lift the eggs, toss the potatoes and veggies together, and then serve with the eggs over the top.