There’s just something about adding breakfast potatoes to a weekend morning meal that makes it feel so much more special. Simply seasoned and pan seared, this recipe is a great addition to your breakfast menu rotation or even as a dinner side (I mean, steak and hash browns for dinner anyone? YES PLEASE).
The recipe below is for 2 servings, but can easily be increased. The potato needs to come in contact with the base of the pan for browning. If you increase the recipe you will need two pans or to cook them in multiple batches. If you overcrowd the pan, they will just take longer to cook and not brown as well.
Breakfast PotatoesPrint Recipe
- 2 large (or 4 small) Idaho Potatoes, scrubbed clean with skin on
- 1/2 tsp Salt
- 1/2 tsp Garlic Powder
- 1/2 tsp Chili Powder
- 3 tbsp Canola or Vegetable Oil, for cooking
Shred Potatoes into a colander. Rinse well under cold water, mixing around with your hands to get cold water running through the entire batch. Push down to drain and squeeze water out.
One handful at a time, scoop up potatoes and squeeze more water out, transferring into a medium size bowl until all of the shredded potato is in the bowl. Using a paper towel, press down on the potatoes in the bowl and squeeze to soak up any leftover liquid.
Add the Salt, Garlic Power and Chili Powder to the potatoes and combine using your hands to ensure the seasoning is fully incorporated.
Heat 2 tbsp oil over medium heat in a 12" frying pan. Add the Potatoes to the pan, carefully as the oil is hot and will spatter a little. Using a spatula spread them out so the entire base of the pan is covered. Let cook for 10 minutes.
After 10 minutes the potatoes should start to brown on one side (adjust heat if needed), once browned break up potatoes using a spatula and flip over adding more cooking oil as needed. Cook for another 10 minutes. Flip. Cook another 5-10 minutes until browning is complete.
The potato needs to come in contact with the base of the pan for browning. If you increase the recipe you will need two pans or to cook them in multiple batches. If you overcrowd the pan, they will just take longer to cook and not brown as well.