About
Need a little extra somethin'-somethin' next to your bacon and eggs?! Add these beloved Breakfast Skillet Potatoes and you'll create a meal so eye-opening that you won't even need to press snooze! You'll always get excited for these crispy-on-the-outside, tender-on-the-inside, full-of-flavor spuds. You season them all up for a blast of savory goodness to really get you goin' in the morning. As a matter of fact, breakfast is the most important meal of the day, so it's crucial you enjoy it! Breakfast Skillet Potatoes will make sure that happens every single day!
Ingredients
- For the potatoes:
- 2 pounds Yukon Gold or russet potatoes, sliced into thirds
- 1 teaspoon dried rosemary
- 3/4 teaspoon dried oregano
- 3/4 teaspoon dried thyme
- 3/4 teaspoon dried sage
- 1/8 teaspoon ground nutmeg
- 1 teaspoon salt, plus more, to taste
- 1/8 teaspoon pepper, plus more, to taste
- 2 tablespoons salted butter, plus more, to taste
- 2 tablespoons olive oil, plus more, to taste
- For the onions:
- 1 yellow onion, thickly diced
- 2 tablespoons salted butter
- 1 tablespoon olive oil
- 2 sprigs fresh thyme
- 3 cloves garlic, smashed
- hot sauce, to taste, for serving
Directions
Step 1 -Place the potatoes on a large, microwave-safe plate and microwave them under a microwave cover until just fork-tender, about 3 minutes 30 seconds.
Step 2 -Let the potatoes rest until they're cool enough to touch. Then, cut them into small squares and place them in a large bowl.
Step 3 -In a small bowl, add the rosemary, the oregano, the thyme, the sage, the nutmeg, 1 teaspoon of the salt, and 1/8 teaspoon of the pepper and stir to combine.
Step 4 -Sprinkle the seasoning mixture over the potatoes and toss to combine.
Step 5 -In a large cast-iron skillet over medium-high heat, heat 2 tablespoons of the butter and 2 tablespoons of the oil.
Step 6 -In batches, add the cut potatoes to the butter mixture in a single layer, trying to leave space around each one, and cook, tossing them with a spatula, until they are crispy and golden, about 3-4 minutes.
Step 7 -Use a slotted spoon to transfer the potatoes to a plate and fry the remaining batches. Add more of extra the oil and the extra butter as needed.
Step 8 -Taste and season the potatoes with the extra salt and the extra pepper as needed.
Step 9 -In a skillet over medium-low heat, add the onion, the remaining 2 tablespoons of the butter, the remaining 1 tablespoon of the olive oil, the fresh thyme, and the garlic and cook until the onions have softened.
Step 10 -Add the cooked potatoes to the cooked onions in the skillet and toss to combine. Transfer from heat.
Step 11 -Serve the potatoes with the hot sauce.
