Skillet Breakfast Potatoes
These Skillet Breakfast Potatoes are crispy on the outside, soft on the inside, and seasoned to absolute perfection. I’m obsessed! They pair perfectly with eggs, bacon, toast, fruit, or whatever else you like to eat in the morning. They would also be delicious any other time of day, so feel free to eat them at every meal. I can’t get over how perfect the texture and flavor are, I’m so excited to share these!
The entire recipe of Skillet Breakfast Potatoes makes 18 ounces weighed when cooked. I decided to list them as six servings of 3 ounces each, but if you want a larger serving you can do four servings of 4.5 ounces each instead. As listed, a satisfying 3 ounce side serving is just 116 calories or 1 WW Point (or 3 Points if following the diabetic WW plan)! If you go for the larger 4.5 ounce serving it would be 2 WW Points (or 5 if following the diabetic plan). To view your current WW Points for this recipe and track it in the WW app, click here!
Potatoes
I used baby gold potatoes in this recipe and they turned out perfect. Mine came in a 24 ounce bag from Wegmans, but many other brands/stores sell them bagged in the same 1.5 lb quantity, such as The Little Potato Co or Good & Gather. I like using the little ones because they are easy to cut up and are already packaged in the perfect amount, but if you can’t find them, other yellow potatoes, butter potatoes, or Yukon Gold potatoes will all work just as well.
Getting the Perfect Texture
You may notice when reviewing the recipe that these skillet breakfast potatoes are actually cooked twice! Parboiling the potatoes (partially cooking them before finishing them off in a sauté pan) helps them achieve the perfect texture. Once you sauté them in butter and olive oil, the insides will be perfectly soft and the outsides will get golden and crispy. Don’t skip this step, it’s key to getting perfect potatoes!
More Tasty Lightened-Up Breakfast Recipes
For more tasty, lightened up breakfast recipes like these Skillet breakfast Potatoes, check out my Ultimate Tater Tot Breakfast Casserole, Apple Chicken Sausage Patties, Chai Spiced Pear Baked Oatmeal Singles, Apple Bread, Bacon and Spinach Hash Brown Egg Bake, Three Cheese Broccoli Brunch Bake, Blueberry Bread, Ham and Cheese Omelet Roll, Pineapple Upside-Down Baked Oatmeal Singles, Banana Zucchini Muffins, Turkey Breakfast Sausage, Bacon Broccoli Quiche, Sheet Pan Blueberry Pancakes, and more in the breakfast section of my recipe index!
Skillet Breakfast Potatoes
Ingredients
- 1 ½ lbs (24 ounces) baby gold potatoes, rinsed and cut into ½” - 1” cubes (no need to peel)
- ¾ teaspoon salt
- ¾ teaspoon garlic powder
- ¾ teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon light butter, (I use Land O’Lakes light butter with canola oil in the tub)
- Optional: chopped fresh parsley and/or fresh chives
Instructions
- Bring a pot of salted water to a boil over high heat. Once boiling, add the chopped potatoes and cook uncovered for 10 minutes until they’re softened, but not quite fork-tender. Drain the potatoes in a colander and shake the colander a bit until no more water comes out.
- In a small dish, combine the salt, garlic powder, paprika, onion powder, dried thyme, and black pepper and stir together.
- Put the butter and oil in a large sauté pan and bring over medium-high heat until the butter is melted. Add the potatoes and stir to coat in the butter and oil. Sprinkle the spice mix from step two over the potatoes and stir again until the potatoes are well coated. Continue to cook the potatoes over med-high heat for 10-12 minutes, stirring every 2-3 minutes, until the outsides of the potatoes are golden and crispy. Remove from heat and sprinkle with herbs if using. Serve immediately.
Notes
116 calories, 21 g carbs, 1 g sugars, 3 g fat, 1 g saturated fat, 2 g protein, 2 g fiber, 311 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
3 per (3 ounce) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info) Adapted from Crème de la Crumb
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