This breakfast potatoes recipe is diced potatoes fried until the edges are crisp. It is not hash browns from shredded potato or corned beef hash.
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Breakfast Potatoes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Breakfast Potatoes. From Your Daily Hit.
Ingredients
- 1 1/2 pounds (680g) potatoes, diced
- 2 tablespoons oil
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1 small onion, chopped
- Black pepper
Instructions
- Toss the potatoes with oil, salt, and paprika.
- Cook them covered over medium for 8 minutes.
- Uncover, add the onion, and cook, stirring now and then, until the potatoes are brown, about 10 minutes.
- Pepper and serve.
Notes
A lid for the first minutes steams the inside. Then uncover so the outside crisps.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Dice
Half-inch. Big chunks stay raw. Tiny dice burn.
Lid
On, then off. All lid and they steam. No lid and the outside burns.
Onion
After the potatoes have started, so it does not scorch.
Paprika
Color and a little warmth. It is not a spicy home fry.
Nutrition (estimated)
About 240 calories per serving. Estimate only, not a lab test.
FAQ
Parboil?
You can, 5 minutes, then fry. The covered skillet skips that pot.
Oil or butter?
Oil for the crisp. A knob of butter at the end for flavor.
Sweet potato?
It browns faster and stays softer. A different potato.
Ahead?
They are best from the pan. Reheat in a skillet, not a microwave, if you must.