Breakfast Potatoes
This crispy Breakfast Potatoes recipe is a classic side dish that is easy to make. Home Fries are loved by everyone!
Servings 8
Calories 149kcal
Ingredients
- 1 ½ lbs russet potatoes cubed
- 4 tablespoon salted butter divided
- 2 tablespoon olive oil
- ½ teaspoon seasoned salt divided
- ½ teaspoon black pepper divided
Instructions
- Place the cubed potatoes in a large microwave-safe bowl and cover with water. Cook on high for 9-11 minutes and then drain well.
- Heat 2 tablespoons of the butter and the olive oil in a large skillet over medium heat. Add the diced potatoes. Sprinkle with 1/4 teaspoon of seasoned salt and 1/4 teaspoon of black pepper.
- Allow the potatoes to cook without disturbing them until they start to brown. Then, turn the potatoes over, sprinkle with 1/4 teaspoon of seasoned salt and 1/4 teaspoon of black pepper, and allow them to cook for an additional 5 minutes. Turn the potatoes again and cook for an additional 5 minutes or until golden brown.
- Remove from heat. Add 2 tablespoons of butter and stir until coated.
Video
Notes
Allow the potatoes to cool completely before transferring them to an air-tight container or zip-top bag. Store them in the refrigerator for 3-4 days. You can reheat them in the frying pan for best results or in the microwave if you are short on time.
Nutrition
Serving: 1/8 | Calories: 149kcal | Carbohydrates: 15g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 195mg | Potassium: 358mg | Fiber: 1g | Sugar: 1g | Vitamin A: 176IU | Vitamin C: 5mg | Calcium: 13mg | Iron: 1mg
