Martha Stewart Breakfast Potatoes Recipe
Do you want crispy, golden breakfast potatoes? This Martha Stewart Breakfast Potatoes Recipe is perfect for you.
Equipment
- Large skillet or frying pan
- Sharp knife for cutting potatoes
- Cutting board
- Spatula for flipping
- Measuring spoons
- Large bowl
Ingredients
- 4 medium potatoes Yukon Gold works best
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 small onion diced
- Fresh parsley for garnish
Instructions
- Wash your potatoes thoroughly under cold water.
- Cut them into small cubes, about half-inch size.
- Keep the skin on for extra nutrition.
- Pat them dry with a paper towel.
- This helps them get crispy when cooking.
- Place your skillet on medium-high heat.
- Add the olive oil and let it warm.
- Wait until the oil starts shimmering slightly.
- This takes about two minutes usually.
- Add the potato cubes to the hot pan.
- Spread them out in a single layer.
- Don't overcrowd the pan or they'll steam.
- Let them cook without stirring for 5 minutes.
- This creates a golden crust on the bottom.
- Sprinkle salt, pepper, garlic powder, and paprika over potatoes.
- Add the diced onions to the pan now.
- Stir everything together gently with your spatula.
- Continue cooking for another 10 minutes.
- Keep stirring every few minutes for even browning.
- The potatoes should be golden and crispy outside.
- Test with a fork to check tenderness.
- When they're soft inside, they're done perfectly.
Notes
- Cut potatoes into equal-sized pieces for even cooking.
- Use a cast-iron skillet for extra crispiness.
- Don't stir too often during cooking time.
- Let potatoes develop that golden crust naturally.
- Add cheese on top for extra flavor.
- Try adding bell peppers for more vegetables.
- Fresh herbs make the dish taste better.
- Serve immediately while they're still hot and crispy.