Crispy Breakfast Potatoes
Thin-sliced potatoes fried golden and crispy in a hot skillet, seasoned with paprika and salt. Ready in under 20 minutes — the ultimate weeknight breakfast side.
- Total time
- 18 min
- Servings
- 2
- Calories
- 185
- Protein
- 2g
comfortsimpleamericanvegetarianvegandairy-freegluten-freecrispy
Ingredients
- 1 lb potato
- 3 tbsp olive oil
- ½ tsp paprika
- ½ tsp salt
Instructions
- 1
Slice potatoes into 1/8-inch-thick rounds; do not soak or rinse.
- 2
Heat oil in a 12-inch skillet over medium-high until it shimmers, about 2 minutes.
- 3
Add potatoes in a single layer and cook without stirring for 5 minutes until golden.
- 4
Toss potatoes, then cook 4 more minutes stirring occasionally until edges crisp.
- 5
Sprinkle paprika and salt over the top, toss to coat evenly.
- 6
Serve hot straight from the skillet.
Tools you’ll need
- 12-inch skillet
- sharp knife
- cutting board
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