Quick Skillet Breakfast Potatoes Recipe

Place the diced potatoes in a large microwave-safe bowl and splash with 1 tablespoon of water. Cover the bowl with a damp paper towel and microwave on high for 4 to 5 minutes until they are slightly tender but not fully cooked.

Drain any excess water from the bowl and pat the potatoes thoroughly dry with a clean kitchen towel. Ensuring the potatoes are completely dry is the key to getting a crispy exterior in the skillet.

Heat the olive oil and melt the butter in a large non-stick skillet over medium-high heat. Once the butter is melted and foaming, add the dried potato cubes to the pan in a single, even layer.

Cook the potatoes undisturbed for 5 minutes to allow a golden-brown crust to form on the bottom. Flip the potatoes gently and cook for another 5 minutes, shaking the pan occasionally, until most sides are crispy.

Reduce the heat to medium and sprinkle the garlic powder, smoked paprika, onion powder, salt, and black pepper evenly over the potatoes. Toss well to coat and cook for 2 more minutes until the spices are highly fragrant and the potatoes are tender all the way through.

Remove the skillet from the heat and stir in the freshly chopped parsley. Serve immediately alongside fried eggs, avocado slices, or your favorite breakfast protein.