Ingredients:

  • 1.5 lbs (680g) Yukon Gold potatoes, scrubbed and cut into ½-inch (1.25cm) cubes
  • 2 tablespoons (30ml) olive oil
  • 1 medium yellow onion, finely diced (about ½ cup/120ml)
  • 1 teaspoon (5ml) garlic powder
  • ½ teaspoon (2.5ml) smoked paprika
  • ¼ teaspoon (1.25ml) cayenne pepper
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Wash, scrub, and dice the potatoes into uniform cubes. Smaller pieces cook faster.
  2. Heat the olive oil in the skillet over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes.
  3. Add the diced potatoes to the skillet, spreading them in a single layer as much as possible.
  4. Season the potatoes with garlic powder, smoked paprika, cayenne pepper, salt, and pepper. Stir to coat.
  5. Cook undisturbed for 5-7 minutes, allowing the bottom layer to brown.
  6. Flip the potatoes and cook for another 5-7 minutes, undisturbed, until browned on the second side.
  7. Continue cooking, stirring occasionally, until the potatoes are tender on the inside and crispy on the outside, about 5-10 minutes more. Reduce heat if browning too quickly.
  8. Garnish as desired and serve hot. Enjoy your Easy Skillet Breakfast Potatoes!