Simple Crispy Onion Rosemary Skillet Breakfast Potatoes

Crispy, tender, flavorful, and easy to prepare, these breakfast potatoes are perfectly crisp on the outside and soft on the inside. Cooked to perfection in a cast-iron skillet with onions and rosemary. Add paprika and bell peppers if you like, and serve with eggs and bacon to complete the classic American breakfast.

The story goes that Breakfast Potatoes were created in the early 1900s by a New York City restaurant owner named Beefstew O’Brien, who wanted to give more personality to a skillet of fried potatoes by adding a handful of diced bell peppers and onions. Today, several variations are equally popular.

Simple Crispy Onion Rosemary Skillet Breakfast Potatoes

GillyCanCook.com

Crispy, tender, flavorful, and easy to prepare, these breakfast potatoes are perfectly crisp on the outside and soft on the inside. Cooked to perfection in a cast-iron skillet with onions and rosemary. Add paprika and bell peppers if you like, and serve with eggs and bacon to complete the classic American breakfast.

The story goes that Breakfast Potatoes were created in the early 1900s by a New York City restaurant owner named Beefstew O'Brien, who wanted to give more personality to a skillet of fried potatoes by adding a handful of diced bell peppers and onions. Today, several variations are equally popular.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Breakfast

Cuisine American

Servings 2

Calories 173 kcal

Equipment

• 1 Cast iron skillet
• 1 Sharp knife
• 1 Spatula or wooden spoon

Ingredients

  

1x2x3x

• 3 tbsp olive oil
• 1 large potato Yukon or Russet
• 1 tbsp fresh rosemary chopped fine
• 1/2 large yellow onion chopped or sliced
• 1 tsp salt and pepper to taste
• 1-2 tsp paprika
• 1-2 dashes red pepper flakes or cayenne If desired for heat/spice

Instructions

 

• Rinse and dry your potato, then cut it into 1/2-inch cubes; I prefer keeping the skin on.
  
• Cut your onion into pieces or slices.
• Finely chop the fresh rosemary (no stems).
• Heat the oil in a 10-inch cast-iron skillet over high heat.
• Add the potatoes, salt, and pepper (pepper flakes, if desired), and cook over medium-high heat for 15 to 20 minutes, turning occasionally, until the potatoes are evenly browned and cooked through.
  
• Once the potatoes start to brown on both sides, about 8-10 minutes, add the rosemary and onions and continue cooking until the potatoes are crispy on the outside and soft in the center.
• Add the paprika and cayenne in the last few minutes.
• Serve hot with eggs and bacon, maybe some fruit too – and enjoy the most popular American breakfast!
  

Notes

NOTE: Many recipes I see involve boiling the potatoes first. That is a complete waste of time and will probably make mush when placed in the cast-iron skillet. This dish is quite simple and quick. Just cut your potatoes and add them to your hot, oiled pan…

Nutrition

Serving: 1gCalories: 173kcalCarbohydrates: 27gProtein: 3.3gFat: 5.6gSaturated Fat: 0.8gSodium: 395mgPotassium: 645mgFiber: 2.6gSugar: 2gVitamin C: 30mg

Keyword addictive, classic, crispy, delicious, easy, flavorful, one-pot,, vegitables

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