EFK Tested
Erickson Skillet Breakfast Potatoes
These are our everyday skillet breakfast potatoes: crisp on the outside, tender through the middle, and seasoned as they cook so we can adjust the heat and salt to taste. We usually plan on one russet potato for every two people, and the leftovers may be even better reheated in the skillet the next day.
From the EFK recipe collection
- Yield
- Scale as needed: 1 russet potato for every 2 people
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Peel and wash the potatoes, then cut them into small cubes.
- 2. Heat a cast-iron or carbon-steel skillet over medium-high heat. Add about 2 tablespoons olive oil, enough to coat the bottom of the skillet.
- 3. When placing the potatoes into the hot skillet, lay them away from you so any hot oil or grease splashes away from your body.
- 4. Add the potatoes and begin tossing and turning them as they cook so they brown evenly and do not burn.
- 5. As the potatoes begin to soften, season with ground black pepper and either cayenne pepper or Nashville spice.
- 6. Once the potatoes are cooking well, reduce the heat to medium-low so the centers can become tender without the outsides burning. If desired, cover the skillet briefly to speed up tenderizing.
- 7. As the potatoes get closer to done, begin adding salt to taste. Continue flipping and adjusting the seasoning as needed.
- 8. Cook until the potatoes are soft all the way through and as crispy as you like them. Heat and timing will vary with the skillet and amount of heat.
- Leftovers: Reheat leftover potatoes in a skillet. Our family thinks they are even better the next day.
Equipment
Cast-iron skillet or carbon-steel skillet
Spatula or turner
Food safety & storage
When placing the potatoes into the hot skillet, lay them away from you so any hot oil or grease splashes away from your body.
View this recipe on the original EFK website ↗