Skillet Breakfast Potatoes Recipe

Ingredients

• 1 ½ lbs. Yukon gold potatoes ($1.80)
• ½ yellow onion ($0.20)
• 2 Tbsp olive oil, divided ($0.24)
• 1 Tbsp butter ($0.14)
• 1 ½ tsp salt, divided ($0.08)
• ½ tsp freshly cracked black pepper, divided ($0.04)
• ½ tsp garlic powder ($0.05)
• ¼ tsp onion powder ($0.03)

Instructions

1. Boil
2. Wash, peel, and dice the potatoes. Add the potatoes to a large pot. Cover with water and add 1 tsp salt. Cover the pot and bring the water to a boil over high heat. Once boiling, reduce the heat to medium-high and allow the potatoes to par-boil for 5 minutes. Drain the potatoes in a colander.
3. Dice
4. While the potatoes are boiling, dice the onion and set it aside.
5. Melt
6. Now heat 1 Tbsp olive oil and the butter in a large skillet over medium heat. Once the skillet is hot, add the drained potatoes in an even layer. Sprinkle ¼ tsp salt and ¼ tsp black pepper over the potatoes.
7. Cook
8. Allow the potatoes to cook in the skillet undisturbed on one side without stirring for 4-5 minutes. This is very important so the potatoes can get crispy on that side.
9. Stir
10. After 5 minutes gently stir the potatoes, add the remaining 1 Tbsp olive oil, then add the diced onion, garlic powder, onion powder, and the remaining ¼ tsp salt and ¼ tsp black pepper. Give everything another stir and continue to cook for 7-8 more minutes.
11. Serve
12. Remove the potatoes from the heat and garnish with chopped parsley or green onions (optional). Serve warm.