A Google search for ‘breakfast potato recipe’ yields over seven million results. There’s a reason for that – we love our starches. My favorite potatoes in the whole wide world are these breakfast potatoes right here.
What you’ll need:
A part of me wonders if this can even be called a recipe. But this is my blog and so it’s counting and it’s going to be amazing.
My history with these potatoes start back in the days when I could legit walk (standing straight up) under my grandmother’s kitchen table. I remember walking under the table and sitting on the floor while I watched her make me and my brother breakfast. It was the coolest thing ever to spend the night at Nana’s. We had a spread of scrambled eggs, toast, grits, bacon…and potatoes. Always potatoes, and lots of them. They were perfection, especially with ketchup.
When I was old enough to handle a hot skillet on my own, I helped. And then when my brother and I got a little too old for weekend sleepovers, I made potatoes for breakfast. And they were always off, until one day Nana told me that I should use canola oil instead of olive oil. At the time I didn’t know any better that the distinctive taste of olive oil was what was warping my version of these potatoes. That tidbit changed everything. It’s not like there’s a lot of ingredients. You just have to make sure all of them are spot on.
Later on, when I married and got a cast iron skillet, I started making the potatoes in there and they have since come out crispier than usual, a big bonus.
So there you have it. The potatoes I’ve grown up on and continue to love to this day.
Do you have a favorite family dish that’s remained unchanged all these years? Sound off in the comments!
URLs in this post:
 Print Recipe: http://thefoodiepatootie.com/the-best-pan-fried-breakfast-potatoes/print/