Skillet Breakfast Potato Cubes with Butter and Parsley
Half-inch potato cubes cooked in butter and oil, briefly covered to soften, then browned uncovered and finished with parsley.
Ingredients
Potatoes and Seasoning
- 1½ lb potatoes about 4 medium; cut into ½-inch cubes
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 tablespoon chopped fresh parsley or ½ teaspoon dried parsley
Cooking Fats
- 1 tablespoon butter
- 1 tablespoon neutral cooking oil
Instructions
- Scrub and optionally peel potatoes totaling about 1½ pounds. Cut into even ½-inch cubes and dry the surfaces.
- Melt butter with the oil in a 12-inch skillet, adjusting the burner between medium and medium-high. Add potatoes, coat with the fat, and sprinkle with salt, pepper, garlic powder, and onion powder.
- Cover about 4 minutes, turn carefully, and extend covered softening briefly if needed. Uncover and cook 15–20 minutes more, turning every few minutes, until golden and fork-tender throughout. Lower heat if browning outruns tenderness.
- Fold in fresh parsley, or the listed smaller dried measure, and serve immediately in 4 side portions.
Notes
Potato size, pan crowding, and stove heat affect timing. Check the center of several larger cubes for tenderness. Two smaller-pan batches add time.