Perfect Breakfast Potatoes! Soft inside, crunchy outside. Great for a weekend breakfast or an anytime side dish. There’s a quick and easy technique to getting them cooked inside and crunchy (not burned) on the outside.
Perfect Breakfast Potatoes. We’ve all had potatoes that were soft in the middle and perfectly crunchy on the outside. You’ve probably tried frozen hash browns (NEVER works, I always burn them) or some other quick fix. I finally learned the secret and it’s so simple and easy to do! Starting with 3 potatoes wash, peel and cut one potato at a time (like above) and place onto a paper plate.
Toss them into the microwave for 5 minutes!
This ensures that you have now cooked the potato. After 5 minutes let it sit out (they will be hot!) while you get another potato, cut it, season it, put it onto a fresh paper plate, and into the microwave. Once that potato is done, continue with the last potato.
Put all 3 cooked potatoes into a frying pan.
Using half olive oil (to actually brown the potatoes) and half butter (to actually give the potatoes more flavor) is the trick to the golden brown exterior. Stir occasionally over medium high heat so the potatoes brown but don’t burn.
Perfect Breakfast Potatoes…
are almost there! Keep stirring and cooking until desired crispiness. When done cooking stir in the extra salt and garlic salt.
Toss fresh chives on top or any herb of your choice and serve. You can even put ketchup on them because honestly, it’s kind of a thing.Print
Perfect Breakfast Potatoes! Soft inside, crunchy outside. Great for a weekend brunch or an anytime side dish.
- 3 medium sized russet potatoes
- 2 Tablespoons real butter (not margarine)
- 2 Tablespoons olive oil
- 1/4 Teaspoon garlic salt
- 1/4 Teaspoon salt
- Salt and Pepper to taste (when preparing for the microwave)
- Peel, wash, and cut the potatoes into pieces about an inch by an inch. Basically not big chunks but not too small (see photos above to reference size)
- Take one of the cut potatoes, put it onto a paper plate, sprinkle salt and pepper over cut pieces (salt and pepper to taste), then microwave for 5 minutes. When done, take out of the microwave and let cool.
- Repeat step 2 until you have cooked all 3 potatoes, each one at a time.
- In a 12 inch frying pan over medium high heat, melt 2 tablespoons olive oil and 2 tablespoons real butter.
- Once the olive oil and butter is melted and hot (not smoking. if smoking take the pan off the heat and turn the heat down, then place the pan back onto the burner) add all the potatoes and stir. Sometimes after microwaving the potatoes will be stuck together, but once in the frying pan you can separate them by stirring and using a spatula.
- Continue stirring with the spatula. Keep stirring so no sides burn. You want to stir and kinda toss the potatoes (but keep them in the pan!) until all sides have reached your desired color and crispiness.
- Serve hot! I like to sprinkle fresh chives onto them but you can use any herb of choice, or none if you prefer. Or you can pour a little ketchup on top in a zig zap design. I mean, if you want ketchup then make it pretty!
Keywords: breakfast potatoes, brunch potatoes, southern potatoes