Fried Breakfast Potatoes are russet potatoes peeled, diced and fried in olive oil.
These potatoes also pair well with lunch and dinner meals.
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These potatoes are awesome for breakfast, lunch or dinner, but I mainly eat them with breakfast. They are also great with a side of scrambled eggs and sausage or bacon.
This makes the perfect meal when I have a lot to do in the morning and I need a filling meal to hold me for a while.
As a rule, I always taste my potatoes before I remove them from the pan to make sure they are done.
Sometimes the potatoes are browned but aren’t quite tender in the middle. If you run into this issue, just reduce the heat and allow the potatoes to continue to cook until they soften.
You also don’t want to cook your potatoes too fast. They will appear to be done on the outside but undercooked on the inside.
I don’t recommend putting a lid on your skillet when cooking the potatoes. This just creates more moisture and can make the potatoes mushy.
The potato should be somewhat soft on the inside but slightly toasted on the outside.
If the potatoes begin to stick to the pan before they are done, add more olive oil and toss the potatoes together to ensure that the oil is coated evenly over all of the potatoes.
I store my leftover potatoes in an airtight container in the fridge for no more than two days. I like mine a little crunchy so I always reheat them on the stove.
Heat a little oil in a pan, stir the potatoes around for a few minutes and that’s it!
They taste just as fresh as they did day one! That’s why I say don’t keep them for more than two days. After day two they start losing their zap!
For extra flavor, sauté potatoes with purple or yellow onion.
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- 3 medium size russet potatoes peeled and diced dice sized pieces
- 1/4 c of olive oil
- 1 tsp of seasoned salt
- 1 tsp of garlic salt
- 1/2 tsp of black pepper
- 1/4 c of yellow or purple onion optional
- Peel and dice potatoes into cubes.
- Rinse the potatoes and place in cold water.
- Heat a skillet on medium heat and coat the bottom of the pan with olive oil.
- Drain water from potatoes and add to the pan.
- Stir the potatoes and add in the seasonings.
- Stir occasionally to ensure the potatoes do not burn and cook evenly. Reduce heat if potatoes begin to brown too fast.
- Cook for 20-30 minutes until potatoes are until tender.
- Remove from heat and serve.
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