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–+ servings
plated breakfast potatoes with sliced peaches, fried egg, sausage and avocado
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Breakfast Potatoes

These easy breakfast potatoes are perfectly crisp on the outside and tender on the inside thanks to help from the microwave.
Course Breakfast
Cuisine American
Keyword best skillet breakfast potatoes, breakfast potatoes, breakfast potatoes recipe, crispy breakfast potatoes, easy skillet breakfast potatoes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 203kcal
Author Jill McOwen

Ingredients

  • 4 medium Russet Potatoes peeled and cut into 1/2-inch cubes
  • 1 tbsp Extra Virgin Olive Oil or vegetable oil
  • 1 tbsp Butter
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/4 tsp Cayenne Pepper optional

Instructions

  • Rinse the potatoes under cold water and drain. Place them in a microwave safe measuring cup or bowl. Cover the potatoes with cold water.
  • Microwave the potatoes for 4 - 6 minutes on high power, stirring halfway through cooking time. You want them to be starting to soften but not so soft that they will fall apart in the skillet.
  • Heat a non-stick skillet (it must be non-stick) over medium-high heat. Add the extra virgin olive oil and butter. 
  • Once the oil and butter have melted, add the potatoes. Cook without stirring for 4 - 5 minutes. Stir the potatoes and add the seasonings. 
  • Continue to cook the potatoes until they have browned. Serve immediately. 

Nutrition

Calories: 203kcal | Carbohydrates: 39g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 0.4mg | Sodium: 306mg | Potassium: 902mg | Fiber: 3g | Sugar: 2g | Vitamin A: 61IU | Vitamin C: 12mg | Calcium: 33mg | Iron: 2mg