Breakfast potatoes is one of those simple breakfast side dishes. I make seasoned potatoes for breakfast at least once or twice a month using just the spices in my pantry. I’ve refined my seasoned potatoes over the last few years and am finally ready to share the recipe. It is delicious served as a side with scrambled eggs, or as a hash topped with a fried egg. My favorite way to serve this dish is topped with a drizzle of ketchup and Sriracha.
Seasoned Breakfast Potatoes
· 6-8 small potatoes, washed and cut into chunks
· 1 tablespoon butter
· 2 teaspoons olive oil, divided
· ¼ teaspoon kosher salt
· ¼ teaspoon seasoned salt
· ¼ teaspoon freshly cracked black pepper
· ¼ teaspoon garlic powder
· ¼ teaspoon paprika
· ¼ teaspoon smoked paprika
· 1 teaspoon dried parsley
Directions:
1) In a medium bowl, toss the potatoes in half the olive oil and all the spices. Set aside.
2) Heat a skillet on medium high heat. Add a tablespoon of butter and teaspoon of olive oil to the skillet. Add the potatoes in one layer to the pan. Try not to overcrowd the potatoes in the pan to ensure even crispiness of each piece of potato. Cook for 3 minutes before turning the potatoes. Cook for another 3 minutes until potatoes start to brown. Continue to cook potatoes, flipping occasionally to ensure even browning on all sides, for another 10 to 15 minutes. Remove potatoes once they achieve your desired golden brown color or crispiness.
Takeaways: The potatoes taste the best served hot. You can add a fried egg on top to round out the meal or serve the potatoes with a side of scrambled eggs. The potatoes are flavorful enough to serve on its own without a dipping sauce, but I like to drizzle Sriracha and ketchup on top of the potatoes.