These delicious seasoned home fries are perfect for serving with scrambled eggs or omelettes for an easy weekend brunch. The crispy breakfast potatoes brown up perfectly in a skillet on the stovetop.
PREP TIME 5 minutesminutes
COOK TIME 25 minutesminutes
TOTAL TIME 30 minutesminutes
YIELD 4servings
Ingredients
1 1/2poundsYukon Gold potatoesroughly peeled, a little skin left on the potato is ok
Chop the potatoes into 3/4-inch cubes. Place them in a large microwave-safe bowl with just 1 tablespoon of the butter. Cover the dish with plastic wrap and cook on HIGH for 5 - 7 minutes in the microwave. Stir the potatoes half way through cooking. The edges should just begin to soften.
In a large skillet, add another tablespoon of butter over medium heat. Add the chopped onion and cook until softened and golden brown. Scrape the onion to a clean bowl and set aside.
When the potatoes are finished in the microwave, add the remaining 2 tablespoons to the now empty skillet and melt it over medium heat. Add the potatoes to the skillet and pack them down into place with the back of a spatula. Season them with the garlic salt, seasoned salt, dried thyme, cayenne, and pepper. Cook them without moving for 5 - 7 minutes or until the bottoms have turned golden brown.
Flip the potatoes and pack them into place again. Cook without disturbing until they have browned and crisped, another 5 - 7 minutes.
Reduce the heat to medium-low. Stir the reserved onion back into the potatoes. Continue to cook until everything is golden brown and crispy, another 10 minutes. Serve immediately.