Simple Crispy Onion Rosemary Skillet Breakfast Potatoes
Crispy, tender, flavorful, and easy to make, 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 in paprika and bell peppers if you like, and serve with eggs and bacon, and you've got 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.
Equipment
- 1 Cast iron skillet
- 1 Sharp knife
- 1 Spatula
Ingredients
- 5 tbsp olive oil
- 1 potato (per person) Yukon or Russet
- 1 tbsp fresh rosemary chopped fine
- 1 yellow onion chopped or sliced
- 1 tsp salt and pepper to taste
Instructions
- Cut the potatoes into 1/2 inch cubes, I prefer skin on.
- Cut into pieces or or slice your onion.
- Chop the fresh rosemary fine (no stems).
- Heat the oil in a 10" cast iron skillet on medium high heat.
- Add the potatoes, onions, salt, and pepper and cook over medium heat for 15 to 20 minutes, turning occasionally with a flat spatula, until the potatoes are evenly browned and cooked through.
- after 10 minutes, add the rosemary and continue to cook until potatoes are crisp on the outside, with a soft center.
- Serve with eggs and bacon - and welcome to the most popular US breakfast!
Nutrition
Serving: 1gCalories: 173kcalCarbohydrates: 27gProtein: 3.3gFat: 5.6gSaturated Fat: 0.8gSodium: 395mgPotassium: 645mgFiber: 2.6gSugar: 2gVitamin C: 30mg
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