Skillet Fried Breakfast Potatoes
Potatoes are without a doubt, one of my favorite foods. This skillet-fried version is everything I want in a breakfast potato–crispy exterior, soft interior and perfectly salted.
- Prep Time: 15
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: breakfast
- Cuisine: american
- Diet: Gluten Free
Ingredients
Units
Scale
- 1 lb gold potatoes
- 1 sm/med yellow onion
- 1/3 cup avocado oil
- 1/2 salt
- 1/4 tsp pepper
Instructions
- Line a baking sheet with paper towels and set aside.
- Wash potatoes thoroughly and pierce each with the tip of a knife. Wrap in a damp paper towel and cook in the microwave until tender, but firm. I cook them for 3 minute intervals, all at once, depending on how big they are and check them at each interval, turning them over and removing any that are done.
- Once all potatoes are cooked cut into desired sized pieces.
- Heat oil in a cast iron skillet over medium heat. Test a potato in the oil to see if it gives you a nice sizzle before adding all the potatoes. Once the potatoes are transferred to the pan, let them cook undisturbed for 3 minutes. Then use tongs to flip each potato piece to a new side. Add the onions (no need to stir yet) and let for another 3 minutes. Sprinkle with salt and pepper.
- Now you can use the tongs to jostle the potatoes and onions every couple of minutes for about 5 minutes, until potatoes have a nice golden brown crust on most sides.
- Transfer potatoes and onions to a paper-towel lined baking sheet to remove excess oil before serving.
- Enjoy!
Find it online: https://www.figjar.com/skillet-fried-potatoes-and-onions/