Welcome back y'all! today i'll be showing you how i make one of my favorites breakfast dishes. i remember the very first time i had skillet potatoes, my husb. Add the potatoes to a pot and cover with cold water. bring to a boil and cook for 5 minutes, then drain. heat the oil in a large cast iron skillet over medium heat. add the potatoes to the pan and try to get them on a single, flat layer. cook without stirring for about 4 5 minutes, so that the bottom side browns.
Instructions. heat 2 tbsp oil in a large skillet on medium high heat. once oil is hot, add the diced potatoes and onion to the skillet. sauté, stirring occasionally, for 10 to 15 minutes, until sides of potatoes have browned. (if your potatoes aren't diced small it will take longer to brown the sides.). Dice potatoes: once cooled, dice the potatoes into even ½ inch pieces. cook: in a 12 inch or larger skillet, heat the butter and oil over medium high heat until the butter melts and begins to sizzle. carefully add the diced potatoes in a single layer. sprinkle with seasonings and mix through. Cover with a lid and let cook for about 10 minutes, stirring every few minutes and then spreading the potatoes out again. you want the potatoes to get brown and crispy on the sides. add the peppers and stir to combine. continue cooking, stirring every few minutes for another 5 10 minutes. taste and season as needed. Allow the butter to melt and the olive oil to heat through. when the herbs start popping and sizzling, remove them and the garlic clove, discard. add the potatoes in a single layer, season with a generous pinch of salt and pepper, cayenne, garlic powder, onion powder, and smoked paprika, toss to coat evenly.
Cover with a lid and let cook for about 10 minutes, stirring every few minutes and then spreading the potatoes out again. you want the potatoes to get brown and crispy on the sides. add the peppers and stir to combine. continue cooking, stirring every few minutes for another 5 10 minutes. taste and season as needed. Allow the butter to melt and the olive oil to heat through. when the herbs start popping and sizzling, remove them and the garlic clove, discard. add the potatoes in a single layer, season with a generous pinch of salt and pepper, cayenne, garlic powder, onion powder, and smoked paprika, toss to coat evenly. Cover with a plate or plastic wrap and microwave for 5 to 7 minutes, or until potatoes are fork tender. cook: heat butter in a large skillet over medium heat, then add all spices. once melted and fragrant, gently stir in potatoes, keeping them in as much of a single layer as possible. increase heat to medium high and cook, stirring occasionally. Method 1 microwave: slice the potatoes into thirds. place them on a large plate and microwave them for 3 ½ minutes under a microwave cover, until just fork tender. cut into small squares. method 2 gently boil. slice the potatoes into small squares and place them in cold water. slowly bring the water to a gentle boil.
Cover with a plate or plastic wrap and microwave for 5 to 7 minutes, or until potatoes are fork tender. cook: heat butter in a large skillet over medium heat, then add all spices. once melted and fragrant, gently stir in potatoes, keeping them in as much of a single layer as possible. increase heat to medium high and cook, stirring occasionally. Method 1 microwave: slice the potatoes into thirds. place them on a large plate and microwave them for 3 ½ minutes under a microwave cover, until just fork tender. cut into small squares. method 2 gently boil. slice the potatoes into small squares and place them in cold water. slowly bring the water to a gentle boil.
Comments are closed.