With just three ingredients, this is how I make the best breakfast potatoes on Saturday Mornings. I'll share with you the secret to crispy golden perfection. Bake, Chill, Peel, Slice, and Skillet Fry. In Butter.
The Secret To Great Breakfast Potatoes
Have you ever been slicing potatoes and then you end up with a big goopy soggy sticky mess trying to make your fried potatoes? Or perhaps you tried the bag of shredded hash browns and still found that they were slimy or mushy?
The secret is not 10 ingredients. Just Three.
Sometimes in cooking, it is not about a ton of spices and ingredients. It's about the process or patience. The key to great breakfast potatoes is to use Cold Baked Potatoes that you baked the night before.
The earth and farmers give us these beautiful boulders of food. Potatoes. The heart of an All-American meal. Potatoes are a staple in most parts of the world. On a piping hot buttery skillet, I fry the sliced potatoes until golden on each side. The light sprinkle of seasoned salt is all they need. Whallah! Home fries, Hash Browns, Fried Potatoes. Whatever you want to call them.
2. Seasoned Salt (we like Country Bob's)
3. Unsalted Butter- Real Butter Makes them Brown and Crispy!
- Wash and scrub the potatoes with a kitchen brush under cold water. I use this special brush just for scrubbing potatoes and beets and cleaning the grater on my fruit juicer machine.
- Poke holes in potatoes with fork.
- Bake potatoes 45 minutes at 400 degrees. Cool.
- Refrigerate potatoes at least 4 hours, until cold.
5. Peel the cold potatoes.
6. Slice into ¼ inch slices. The thinner you slice them, the crispier they will be.
7. Heat Unsalted butter in a large hot skillet to Medium-High Heat.
8. Add potato slices in a single layer, sprinkle with seasoning salt. Only turn once. Dont move them around the skillet. Fry until golden on each side. About 20 minutes total. Turn up the heat a little if they aren't browning fast enough.
These golden brown crispy breakfast potatoes are perfect all by themselves. But they are also great in breakfast burritoes or omelets. My favorite way is just ketchup and pepper as a perfect side dish next to my scrambled eggs.
Special Note****If you use a "salted" butter or regular margarine, be careful you don't make them too salty.
Other types of potatoes
Russets are very predictable (and cheap!) but you can experiement with fancier types such a red potatoes, yukon gold potatoes, or even mini potatoes.
If you like potatoes, you might like this recipe for Party Potato Casserole.
Add-Ins and Ons
hot sauce, salsa, ketchup
Seasonings: Garlic Powder, Onion Powder, Black Pepper, Smoked Paprika
More Veggies: Bell peppers, Red Pepper, Onions, Red Onion, Spinach, Tomatoes, Fresh Herbs
Add to a Breakfast bowl with ham, sausage or cheese.
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Best Breakfast Potatoes
- 3 lbs. russet potatoes
- 6 Tablespoons unsalted butter Use 3 Tbs. for each batch
- 1 teaspoon seasoned salt adjust to taste
- 1. Wash and scrub the potatoes. Pat dry. Poke holes, twice with a fork in each potato.
- Preheat oven to 400 degrees. Bake potatoes for about 40-45 minutes.
- Let cool. Place in the refrigerator to chill over night.
- Peel and slice cold potatoes into ¼ inch slices.
- Heat a large WIDE skillet to Medium-High Heat. Add butter. When butter is melted, add potato slices in one single layer.
- Sprinkle on desired amount of seasoned salt.
- Only turn them once when they start to get brown and crispy. About 10-12 minutes on each side.