Hey there! Welcome to AishaRecipes. If you are anything like me, you are probably juggling a million things at once—work, family, and that constant mental checklist. I used to find the kitchen incredibly intimidating, especially after I first moved to the U.S. and felt lost in the aisles of massive grocery stores. But over time, I learned that cooking doesn’t have to be perfect to be wonderful.
Today, I want to share a small victory that always makes my morning brighter: a breakfast potatoes skillet. It is the kind of recipe that feels like a warm hug on a plate. I have had my fair share of kitchen fails trying to get that perfect diner-style crunch, but I have finally cracked the code. This dish is simple, comforting, and guaranteed to give you the confidence boost you need to start your day.
Why You’ll Love This Breakfast Potatoes Skillet
I know how frustrating it is when potatoes turn out soggy instead of crispy. This recipe is designed to help you avoid that stress completely. Here is why this has become a staple in my kitchen:
- Foolproof Crispiness: By combining parboiling with skillet frying, you get a creamy interior and that golden, crunch-tastic exterior every time.
- Flavor Depth: The use of a banana shallot adds a subtle sweetness that elevates this beyond your average side dish.
- Pantry Friendly: You likely already have most of these spices and ingredients in your cupboard.
- Stress-Free Cooking: The method gives you time to breathe while the potatoes do their thing in the pan.
Choosing the Right Potatoes for Your Skillet
Picking the right potato is half the battle won. For this breakfast potatoes skillet, I exclusively recommend Yukon Gold potatoes.
Yukon Golds are a variety that falls right in the middle of the deliciously starchy and waxy spectrum. They have a naturally buttery flavor and a creamy texture that holds up well to boiling without falling apart.
While you could technically use Russets, they tend to be very starchy and can crumble into a mash if you aren’t careful. Red potatoes are very waxy and hold their shape well, but I find they don’t get quite as fluffy on the inside. Stick with the Yukons for that perfect balance of structure and tenderness.
Essential Equipment for Perfect Skillet Potatoes
You don’t need a fancy kitchen to make great food, but one tool makes a huge difference here: a cast iron skillet. Cast iron holds heat incredibly well, which is exactly what you need to sear the potatoes and create that irresistible crust.
If you don’t have a cast iron skillet yet, don’t worry. You can use a heavy-bottomed stainless steel pan or a quality non-stick skillet. just be mindful that you might need to adjust your heat slightly to maintain that sizzle.
Aside from the pan, you will need a colander for draining the potatoes and a sturdy spatula. I prefer a thin metal spatula (often called a fish spatula) because it slides easily under the potatoes to flip them without scraping off the crispy bits.
Ingredients
Here is everything you will need. I keep it simple so you can focus on the cooking.
- 1 ½ lb Yukon Gold potatoes (diced but not peeled)
- salt (to taste)
- 2 tbsp olive oil (divided)
- 1 large banana shallot (finely chopped)
- 2 tbsp butter
- ½ tsp garlic powder
- ½ tsp smoked paprika
- cracked black pepper (to taste)
- 1 ½ tbsp chopped flat leaf parsley or chives (or a mixture of both)
Instructions
Follow these steps for a stress-free cooking experience.
- Cook the diced potatoes in a pan of boiling water for 10 minutes until just tender. Drain and set aside.
- Meanwhile, heat 1 tbsp of the olive oil over a medium heat in a cast iron skillet. Once the oil is shimmering, add the shallot with a pinch of salt and cook until soft and just starting to brown. This should take around 5 minutes. Scrape the cooked shallots from the pan and set aside.
- Return the skillet to the heat and turn it up to medium high heat. Add the remaining 1 tbsp of oil and the butter. Once the butter is melted and frothy, add the potatoes, garlic powder, smoked paprika (if using) and season generously with more salt and pepper. Fry the potatoes, stiring them around in the pan to make sure all of the sides brown for about 10 minutes until crispy.
- Stir in the cooked shallots and cook for a further minute until heated through. Check the seasoning and remove from the heat.
- Stir in fresh herbs and serve immediately.
The Secret to Achieving Extra Crispy Breakfast Potatoes Skillet
If you have ever wondered why restaurant potatoes are so much crispier than homemade ones, I am here to spill the secrets. It creates a massive difference in the final texture.
Parboiling for Perfection
I cannot stress this enough: do not skip the boiling step. Parboiling gelatinizes the starch on the surface of the potato. This creates a surface that crisps up beautifully when it hits the hot fat. If you put raw potatoes directly into the skillet, the outside will burn before the inside is fluffy. You want them “just tender,” meaning a fork pierces them easily but they don’t crumble.
Starch Removal & Drying
Moisture is the enemy of crispiness. After you drain your potatoes, let them sit in the colander for a minute or two. The steam escaping effectively dries them out. This step ensures that when they hit the pan, they fry immediately rather than steaming in their own juices.
Mastering Skillet Frying
When you add the potatoes to the hot butter and oil, resist the urge to move them immediately. I know it’s tempting to stir constantly, but let them sit undisturbed for the first couple of minutes. This allows a crust to form. Also, make sure not to overcrowd the pan. If the potatoes are piled on top of each other, they will steam. Give them space to breathe.
Customizing Your Breakfast Potatoes Skillet: Flavor Variations & Add-ins
Cooking is about finding joy in what you eat, so feel free to play around with flavors. Here are a few ways I like to switch things up:
- Spicy Southwestern: Add a pinch of cayenne pepper or chili flakes along with the smoked paprika. You can also toss in some diced bell peppers with the shallots.
- Garlic Herb Parmesan: Skip the paprika and add extra garlic powder. Right before serving, toss the hot potatoes with grated Parmesan cheese.
- Rosemary & Onion: Swap the paprika for dried or fresh rosemary. It pairs beautifully with the sweetness of the banana shallot.
Ingredient Substitutions & Swaps
If you are missing an ingredient, don’t panic. Here is a quick guide to help you swap things out without losing flavor.
| Ingredient Type | Original | Substitution Options | Notes |
|---|---|---|---|
| Potatoes | Yukon Gold | Russet, Red New Potatoes | Russets will be fluffier; Reds will be waxier. |
| Fat | Butter & Olive Oil | Ghee, Avocado Oil, Bacon Grease | Bacon grease adds a smoky, savory depth. |
| Aromatic | Banana Shallot | Yellow Onion, Sweet Onion, Red Onion | Regular onions may take a minute longer to caramelize. |
| Herbs | Parsley/Chives | Scallions, Cilantro, Thyme | Fresh herbs are best added at the very end. |
Common Mistakes & Troubleshooting Your Skillet Potatoes
I have made all these mistakes so you don’t have to. Here is how to fix common issues.
Why Your Potatoes Are Mushy or Soggy
This usually happens for two reasons. First, you might have over-boiled them. They should still hold their shape when they go into the colander. Second, you might have crowded the pan. If you are doubling the recipe, cook the potatoes in two batches to ensure they stay crispy.
Preventing Potatoes from Sticking to the Pan
Sticking usually means the pan wasn’t hot enough or there wasn’t enough fat. Make sure your oil is shimmering and your butter is frothy before the potatoes go in. If you are using a stainless steel pan, this preheating step is critical to creating a non-stick surface.
Ensuring Even Cooking
This starts with your knife work. Try to dice your potatoes into uniform sizes, roughly half-inch cubes. If some pieces are huge and others are tiny, the small ones will burn while the big ones are still raw in the middle.
Make Ahead & Storage Tips for Your Breakfast Potatoes Skillet
As a busy person, I love anything that saves me time in the morning.
Meal Prep Strategies
You can do the parboiling step the night before! Boil the diced potatoes, drain them, and let them cool completely. Store them in an airtight container in the fridge. In the morning, just heat your skillet and fry them up. They actually crisp up even better when they have been cooled in the fridge overnight. For another excellent make-ahead breakfast, consider making the ultimate vegan raspberry chia pudding the night before.
Storing Leftovers
If you have leftovers (though I rarely do!), store them in an airtight container in the refrigerator for up to 3 days.
Reheating for Crispiness
Please, do not use the microwave to reheat these; they will turn into a soggy mess. I recommend reheating them in an air fryer at 350°F for about 5 minutes, or tossing them back into a hot skillet for a quick refresh.
What to Serve with Your Perfect Breakfast Potatoes Skillet
This dish is versatile enough to be the star or the side.
- The Classic Diner Plate: Serve alongside fried or scrambled eggs and a few slices of crispy bacon. For a sweeter alternative, you might also enjoy these foolproof French toast sticks.
- Breakfast Burritos: These potatoes make an excellent filling for a tortilla wrap with some salsa and cheese.
- Dinner Side: Don’t limit this to breakfast! These are delicious next to a roast chicken or a simple steak.
Frequently Asked Questions
Can I bake these instead of frying them?
Yes, you can, but the texture will be different. If you choose to bake, toss the parboiled potatoes in the oil and spices and roast at 400°F for 20-25 minutes. However, the skillet method offers superior crispiness.
Do I really have to use a banana shallot?
I love banana shallots because they are mild and sweet, which complements the smoked paprika perfectly. If you can’t find them, a regular yellow onion helps, but make sure to chop it very finely so it cooks through quickly.
Why do I need to divide the oil?
We divide the oil to ensure the aromatics (shallots) don’t burn while the potatoes are frying at a higher heat. Cooking the shallots first allows us to control the flavor layers without creating bitterness.
Conclusion
I hope this recipe helps you bring a little bit of joy and comfort to your kitchen table. Remember, cooking isn’t about being a professional chef; it’s about feeding yourself and your loved ones with something made with care. These breakfast potatoes are a simple way to create a warm, delicious moment in your busy week.
Give this skillet recipe a try and let me know how it goes! Did you get that perfect crunch? I would love to hear from you. Leave a comment below, share your results, or tag me on social media so I can cheer you on. Happy cooking!
Breakfast Potatoes Skillet
Ingredients
Equipment
Method
- Boil diced potatoes in water for 10 minutes until tender, then drain and set aside.
- In a cast iron skillet, heat 1 tbsp olive oil over medium heat. Add shallots with a pinch of salt and cook for about 5 minutes until soft and lightly browned, then remove and set aside.
- Increase skillet heat to medium-high, add remaining olive oil and butter. Once melted, add potatoes, garlic powder, smoked paprika, salt, and pepper. Fry for about 10 minutes, stirring frequently, until crispy and browned on all sides.
- Stir in the cooked shallots and cook for 1 minute until heated through. Check seasoning and remove from heat.
- Stir in fresh herbs and serve immediately.
