Oh, my friends, be warned by me, That breakfast, dinner, lunch and tea, Are all human frame requires

Easy Skillet Breakfast Potatoes

1 1/2 pounds russet potatoes

2 tablespoons butter

2 tablespoons olive oil

pinch of cayenne

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon smoked paprika

optional: rosemary, thyme, garlic clove

POTATOES: 

Peel and quarter the potatoes. 

To steamer potatoes: bring 2-3 inches of water to a rolling boil, add the potatoes to the basket and let cook for 6-10 minutes or until they’re almost cooked through. There should be a little resistance when pierced with a knife.

Let potatoes cool to room temperature. 

Potatoes can be refrigerated once cooled and use the next day. 

Just dice the potatoes up into roughly 1/2 inch pieces before adding them to the skillet. 

COOK: 

Using a 12-inch skillet or larger, place the butter, olive oil, and if using the rosemary, thyme, and 1 smashed garlic clove into a large skillet over medium-high heat. 

Allow the butter to melt and the olive oil to heat through. 

When the herbs start popping and sizzling, remove them and the garlic clove, discard. 

Add the potatoes in a single layer, season with a generous pinch of salt and pepper, cayenne, garlic powder, onion powder, and smoked paprika, toss to coat evenly. 

Cook the potatoes for a total of 8-10 minute, flipping and tossing them every 2-3 minutes to ensure even browning. 

Taste for seasonings and adjust to preference. Serve immediately.