Breakfast Potatoes in the Skillet

I came across this recipe as I was cooking a package of ready-made breakfast potatoes that I picked up at the grocery store. Then I realized I could just make them from scratch using whatever ingredients I wanted, and it would take about the same amount of time to cook them. That was the end of buying pre-seasoned breakfast potatoes for me!

Directions:

Using either gold or russet or baking potatoes (or even red if you choose), scrub and dry the potatoes and slice them into cubes that are about the size of dice. In a skillet over medium heat, pour about 2 tablespoons vegetable oil and allow the oil to warm. Add the potato pieces and season with whatever you like–I use any combination of garlic powder, salt, pepper, paprika, rosemary, parsley, and basil. My favorite combination is garlic powder, salt, pepper, and paprika. Cook on medium for about 10-15 minutes with the lid on, removing the lid every few minutes to stir and flip the potatoes so that they are evenly cooked. Potatoes should reach a temperature of 165F.

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