Hectic Monday morning? Of course it is! Breakfast is too important to skip, so don’t even think about it. Need a 15 minute healthy food plan that the family will eat? We all do. I LOVE LOVE LOVE those crisp, browned breakfast potatoes you order at the diner. However, they take quite a bit of time to prep, peel, chop, season, and get that crisp skin that I adore. I have a plan B. Quick breakfast potatoes that you can throw in a hot pan, get crisp and them steam to make them soften fast!
You with me?
Whenever small organic red skin potatoes go on sale, I buy a bag and throw them in my pantry. When it is breakfast time I grab a handful, my cast iron skillet, and start chopping.
Tip #1: The smaller you quarter up the potatoes the faster they will cook.
While you cut up your taters (which can be done the night before if you need to save even more time), heat olive oil in a large cast iron skillet or heavy bottom pan with a lid. Once the oil gets nice and hot, toss the potatoes in and season with a generous amount of salt and pepper. Shake the pan around and get them all coated with the oil and salt/pepper.
Tip #2: Face the white sides of the potatoes down in the skillet so they get golden and crisp.
Give them about 3-4 minutes to brown and crisp up.
Tip #3: Don’t move them around or fuss over them during this step. Just keep an eye on them to make sure they aren’t burning.
Once you get a golden crisp crust, shake the pan around and start crisping on the other sides.
Meanwhile chop up some peppers and onions. Toss them in towards the end so they don’t burn. They only need about 4 minutes in the pan. Once the potatoes are easily pierced with a fork, but not completely soft, toss the veggies on top. Add 1/2 to 1 tablespoon of butter and season again with a pinch of salt. Lightly shake the pan around to let the veggies settle in. If you are using salted butter, skip adding the extra pinch of salt in this step. It’s layering seasoning that gives them great flavor and helps them crisp up, so don’t be stingy with the salt and pepper. When the flavor of the olive oil dissipates, the butter we added in this step takes over.
When the pepper and onions start to soften and sweat, (about 2 minutes), give everything a nice stir and season with a bit more salt and pepper to taste. Place the lid (or plate) on the pan for 3-5 minutes and let them steam soft. Don’t lift the lid more than once during this step or you will lose the steam in the pan, resulting in a few more minutes of cooking time.
During the last 5 minutes of cooking, make your eggs!
Easy, complete, and balanced hot breakfast in 15 minutes. Store any left over potatoes and reheat for tomorrow! Monday mornings just got easier.
Mrs. Jennifer Irizarry
Quick and easy crispy breakfast potatoes.
15 minCook Time
15 minTotal Time
- 1 lb small red skin potatoes, quartered
- 1 red or green pepper
- 1/2 white or yellow onion
- 2 tablespoons olive oil
- 1/2 tablespoon unsalted butter
- salt and pepper to taste
- Heat large cast iron skillet (or heavy bottom skillet w/ lid) over medium heat.
- Add olive oil and when shimmering and hot, toss in potatoes.
- Sprinkle with a generous amount of salt and pepper.
- Face the potatoes skin side up, in an even layer, so the white parts of the potatoes brown and crisp.
- Cook for about 4 minutes, or until they lift easily and are golden brown.
- Shake the pan to turn the potatoes and continue to cook and brown the other sides another 4 minutes.
- Toss in the peppers, onions and butter and sprinkle with a little more salt and pepper.
- Gently shake the pan to distribute veggies and let cook uncovered about 2-3 minutes until they begin to soften.
- Cover the pan with a lid (or plate) and steam for 3-5 minutes or until potatoes are fork tender
- See notes in post for more tips and details.
This is the one skillet I can’t live without. It’s the most versitale tool in my kitchen arsenal.
Lodge Cast Iron Skillet 12 inch.
It will last forever and take endless abuse.