Breakfast Potatoes
Servings: 5
Ingredients
- 4 c water
- 1 russet potato
- 3 tsp olive oil
- ½ tsp paprika
- ½ tsp cayenne pepper
- ½ tsp garlic powder
- ½ tsp dried oregano
- ½ tsp dried thyme
- ½ tsp salt
- ½ tsp cracked black pepper
Optional
- Freshly chopped cilantro
Instructions
- Fill a large pot with water and bring to a boil. Once water is at a rolling boil, add in a generous pinch of salt.
- Cut potato into 2 inch cubes and add to boiling water. Cook potato until the pieces can be easily pierced with a fork (about 5 minutes).
- While the potato cooks, mix together paprika, cayenne, garlic powder, oregano, thyme, salt, and pepper in a small bowl and set aside.
- Strain the cooked potatoes and set to the side to cool, until they can be comfortably handled.
- Cut cooked potato pieces into smaller dices, about 1/2 inch cubes and place in a bowl.**
- Drizzle over 1 tsp oil and 2 tsp of seasoning mixture. Carefully stir to cover the potatoes, without breaking them up.
- Heat skillet over medium high heat with remaining oil. Once oil starts to ripple, add in the potatoes in a single layer.
- Cook until crispy, about 4 minutes, then flip to cook the other side.
- Continue cooking and flipping potatoes every few minutes until all sides are crisp.
- Transfer to plate and top with chopped cilantro. Serve alongside eggs, or add to your breakfast taco.
Notes
**I like to cut them smaller after they are cooked, because they'll fall apart in the water if too small from the start