Breakfast Potatoes
Crispy and golden skillet breakfast potatoes made with pre-boiled russet potatoes, sautéed onions, garlic, and savory vegetable base. Finished with simple seasonings and oregano for the perfect morning side dish.
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🍳 Cooking Flow
Heat butter and olive oil in a skillet. → Sauté onions, garlic, and vegetable base. → Add pre-boiled diced potatoes and spread out to crisp. → Season with salt, pepper, and oregano, then toss until golden brown.
Cooking Steps
Brief Cooking Order
Heat butter and olive oil in a skillet. → Sauté onions, garlic, and vegetable base. → Add pre-boiled diced potatoes and spread out to crisp. → Season with salt, pepper, and oregano, then toss until golden brown.
Introduction
Crispy and golden skillet breakfast potatoes made with pre-boiled russet potatoes, sautéed onions, garlic, and savory vegetable base. Finished with simple seasonings and oregano for the perfect morning side dish.
Step 1
Heat a large skillet over medium heat, add butter and olive oil, and allow them to warm up.
Step 2
Add diced onions, minced garlic, and vegetable base powder into the pan and sauté briefly to release aromatics.
Step 3
Add the pre-boiled, diced russet potatoes into the skillet and spread them evenly across the pan to crisp up.
Step 4
Season with salt and black pepper, then toss and fry until the potatoes develop a nice golden-brown crust.
Step 5
Sprinkle with dried oregano, give it a final toss in the pan, and serve hot.
Ingredients List
Important Notes
Pre-boil and cool the potatoes before frying so they hold their shape and develop a crisp outer texture without turning to mush.
Spreading the potatoes in a single layer in the pan allows them to get evenly browned and crispy.
Using a combination of butter and olive oil provides great flavor while raising the smoke point.
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