The Best Pan-Fried Breakfast Potatoes

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:

1. Potatoes. Durr.
2. Canola oil
3. Salt and pepper
4. Cast iron skillet
5. Parsley and cheese (optional)
6. A little TLC: Tender Loving Care

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!

Print Recipe ^[4]

The Best Pan-Fried Breakfast Potatoes

Yield: 2

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Potatoes for breakfast is typical for a reason: everyone loves them! These pan-fried breakfast potatoes are the best you'll ever have.

Ingredients:

• 2 baking potatoes, peeled, rinsed, and chopped
• 2 tablespoons canola oil
• Large pinch of salt
• Large pinch of parsley (optional)
• 1/2 tablespoon Parmesan cheese (optional)

Directions:

1. In a medium skillet (cast iron preferred), heat canola oil over medium.
2. Add chopped potatoes to the skillet in an even layer. Allow to pan fry in the oil for a handful of minutes, or until the potatoes start to brown. Basically you are going to flip the potatoes around to all sides for as even of a browning as you can get. Allow each side to brown before moving them around. I practice my patience when I do this. Recognize that each potato may cook at different times.
3. Using a slotted spoon, transfer potatoes to a plate lined with a paper towel. Sprinkle with salt, parsley (optional) and cheese (optional).