Go Back
+ servings

Breakfast Potatoes

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6


  • 2 lbs red potatoes diced small
  • 3 tbsp butter
  • 3 tbsp olive oil


  • Dice the potatoes small, skins on, and cover them in water to release the starch. If the water gets cloudy, drain the potatoes and add fresh water.
    Heat a stainless steel or cast iron pan over medium heat. You will want enough butter and olive oil to nicely coat the bottom of the pan, adjust butter and oil quantities based on how large the pan is that you are using for the potatoes.
  • When the butter and oil are hot, the butter will start to foam a little, this is when you want to add your potatoes. Pat them dry first, and add them in a single layer to the pan. Sprinkle with Kosher Salt.
  • Allow potatoes to pan fry until the bottoms are deeply golden. Flip the potatoes over and allow the other side to cook to golden as well. Use a spatula to move them around at this point and make sure the potatoes are cooked evenly on all sides. Use a fork and test the tenderness of your potatoes. If they are not quite soft, cover the pan with the lid and allow them to cook a few more minutes until soft.
  • Enjoy hot! Add additional Kosher salt if desired. Top with fresh parsley for garnish!