Skillet Breakfast Potatoes

These were a really delicious addition to breakfast this morning! My husband had requested Scramble, but we were out of peppers so I looked for some other version of a potato dish that I hadn't yet tried and came across this one in my "Breakfast" folder on Pinterest. I'm so glad we finally gave it a try! The potatoes are tender, crispy, and perfectly seasoned. The onion and bacon give this some great texture and heartiness as well. We will definitely use this one again! The only issue I had was with how LONG it took my potatoes to soften - I thought they'd be tender after about 20 minutes and was prepping everything else with that time frame in mind, and it ended up taking closer to 40 minutes to get them cooked all the way through. After over 30 minutes at a full boil I gave up on that method and popped them in the microwave for about 4 minutes to finish them off. You can go straight to the microwave method if you're looking to move things along a little faster.

We served these yummy potatoes up with a fried egg on the side (and I dipped mine in some ketchup!) and the boys had sausage patties. We also had some delicious freshly baked biscuits to top off this hearty and filling weekend brunch!

Skillet Breakfast Potatoes adapted from from Fearless Homemaker

3 medium / large whole baking potatoes (with skins)
3 pieces of uncooked bacon (thick cut), chopped into small pieces
1 small onion, diced
1/2 tsp garlic powder
1/4 tsp paprika
1 TBS flour
1/4 tsp salt
pepper, to taste


  1. Place potatoes in a large pot and cover entirely with water. Cover and bring to a boil, cook until potatoes are fork tender (depending on how thick they are, plan for 20-40 minutes). When they are tender, place the potatoes on a cutting board and dice into bite sized cubes.
  2. Meanwhile, heat a large non-stick skillet over medium heat. Add in the bacon and cook until it is crisp, then remove from pan and set aside. Pour off all but 1-2 tablespoons of the grease. Add the onions into the same skillet, and cook on low heat, stirring occasionally, until onions begin to caramelize, about 10-15 minutes.
  3. Next, add the diced potatoes, cooked bacon, paprika, garlic powder, flour, salt, and pepper to taste into the skillet. Stir gently to combine, and then cook the mixture without stirring for several minutes. The pan should be hot enough to crisp the potatoes, but not so hot as to cause them to burn. After they've cooked and browned on one side for a few minutes, flip them and brown them on the other side.
  4. Add more seasoning to taste, if needed, and continue cooking until the potatoes are browned to your liking.


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