Skillet Breakfast Potatoes
Ready in just 30 minutes, these crispy, spicy skillet breakfast potatoes are the perfect dish to add to your dining table. This simple recipe uses fork-tender potatoes and a variety of veggies and spices to create a flavorful, filling, and nutritious breakfast or brunch dish. Saying no to a second serving will be difficult!
Servings 4 servings
Calories 254kcal
Equipment
Ingredients
- 1 lb Potatoes
- 5 oz Broccoli
- 2 oz Green peas
- 3 oz Leek
- 4 cloves Garlic
- 4 Tbsp Olive oil
- 2 tsp White wine vinegar
- ½ tsp Sweet smoked paprika powder
- ¼ tsp Hot smoked paprika powder
- Salt and Pepper to taste
Instructions
- Peel and slice potatoes into ¼-inch (6 mm), then cut them into quarters.
- Pre-cook potatoes for 4-5 minutes in boiling water. They should not be tender or too soft.
- Pre-cook broccoli florets and frozen green peas separately for 3-4 minutes and cool them down in cold water. Drain them before using them.
- Preheat a large skillet over medium-high heat. Add oil and sliced potato and fry them for 10-12 minutes. Gently toss and turn them.
- Once they are crispy and lightly brown, set them aside. Reserve the oil.
- Add 2 Tbsp reserved oil and chopped leeks to the same skillet. Cook them for 2 minutes.
- Add paprika powders (sweet and hot). Stir well.
- Add white wine vinegar. Stir well and let it warm up.
- Add fried potatoes, pre-cooked broccoli, and green peas and gently stir them to warm them up.
Notes
Top tips:
- Fry potato slices in one layer to save time. Should you have a smaller pan, fry potatoes in batches.
- You can use classic paprika powder and hot chili flakes if you don't have the smoked version.
Nutrition
Serving: 1serving | Calories: 254kcal | Carbohydrates: 28g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 25mg | Potassium: 684mg | Fiber: 5g | Sugar: 3g | Vitamin A: 871IU | Vitamin C: 63mg | Calcium: 53mg | Iron: 2mg