Special Rosemary Onion Skillet Breakfast Potatoes
Crave-able and delicious, these flavorful breakfast potatoes are soft on the inside, yet crispy on the outside. Cooked to perfection in a cast iron skillet with onions and rosemary. Substitute paprika and bell peppers if you prefer.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
Tried this recipe?Let us know how it was!