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Breakfast Potatoes

Breakfast potatoes cook in a skillet until fork-tender and browned, with soft onion and a savory paprika and garlic seasoning. This easy stovetop side uses Yukon Gold potatoes cut into 1/2-inch cubes.
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Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp vegetable oil
  • 1.5 lb potatoes Yukon Gold, scrubbed and cut into 1/2-inch cubes
  • 1 tsp kosher salt
  • 0.5 tsp paprika
  • 0.5 tsp garlic powder
  • 0.25 tsp black pepper
  • 0.5 yellow onion medium, finely chopped

Equipment

  • 1 12-inch skillet

Method
 

  1. Heat the vegetable oil in a 12-inch skillet over medium-low heat.
  2. Add the potatoes, salt, paprika, garlic powder, and black pepper, and stir to coat.
  3. Cover and cook for 12–15 minutes, stirring every 4–5 minutes.
  4. Uncover and stir in the onion.
  5. Cook over medium heat for 8–12 minutes, turning the potatoes occasionally, until the potatoes are fork-tender and browned and the onion is soft.

Notes

For evenly browned potatoes, cut the Yukon Gold potatoes into uniform 1/2-inch cubes. Refrigerate leftovers in an airtight container for up to 4 days; freeze for up to 2 months. For a lower-sodium option, reduce the kosher salt to taste.