|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Close your eyes for a moment and think about the best fried potatoes you've had: crispy on the outside, melt-in-your-mouth on the inside. That's exactly how these breakfast potatoes are. They're only three ingredients, but they turn out perfect every time.
Eat them with breakfast, with a side of fluffy scrambled eggs or your favorite omelet. They're perfect for brunch, alongside a frittata, or with eggs Benedict. Or, enjoy them later in the day alongside a grilled chicken and avocado flatbread sandwich, or Sunday evening roast chicken. Serve with homemade ketchup, honey mustard, or hot sauce. May we also suggest a garlicky homemade aioli, or a bright and herby chimichurri?
This is one dish that'll become a standard in your repertoire. And you can never eat just one—that's a promise.
- 2 tablespoons olive or vegetable oil (divided)
- 4 large baking or Yukon potatoes (peeled and evenly diced)
- Salt to taste
Gather the ingredients.
In a large skillet (preferably nonstick) over medium-high heat, add one tablespoon of oil, then sauté the potatoes until lightly browned, about 10 minutes. The smaller you've diced the potatoes, the more quickly they will cook. If some pieces are bigger than others, this may result in some pieces being undercooked or burned. You will probably need to fry the potatoes in batches so that they're in a single layer; don’t crowd the pan. If you do, you'll have slightly steamed, soggy potatoes. Add a bit of salt and toss and stir frequently.
Use a slotted spoon to transfer the potatoes to a paper towel-lined plate for a moment to absorb excess oil.
Transfer to a serving platter, serve and enjoy.