Breakfast Potatoes Recipe

Prepare the potatoes. Peel the potatoes and quarter them. Place the potatoes into a large pot and add enough cold water to cover them. Add a pinch of salt to the pot, then cover the pot and place it over high heat to bring the water to a boil. Once boiling, remove the cover and reduce the heat to medium. Let the potatoes cook for 15-20 minutes, depending on the size of the potatoes. The potatoes should be soft but not yet falling apart. Remove the potatoes with a slotted spoon or drain in a colander and set them aside.

Prep the oven. Preheat the oven to 500˚F.

Melt the butter. In a 12" or larger, oven-proof skillet (cast iron or non-stick is fine), melt the butter over medium-high heat until the bubbles subside and the butter turns a very light brown with a nutty aroma.

Cook the spices. Reduce the heat to medium and add the paprika, salt, pepper, and cayenne. Stir for 15-20 seconds.

Cook the onions. Add the onions to the pan. Give them a quick stir to coat them with the butter and spices, and then let them sit for 1 minute before stirring. Cook them for 4 more minutes, stirring regularly, before adding the potatoes.

Cook the potatoes. Add the potatoes to the pan and stir everything together well to make sure the potatoes soak in all of the spices. Gently break the potato quarters into several 1 to 1.5-inch chunks, using a spatula. Stir everything well again and cook for 4-5 more minutes, stirring every minute or so to prevent the onions from burning.

Crisp in the oven. Give everything a final good stir, then place the hot pan into the preheated oven. Let the potatoes cook for about 10 minutes or until they reach the desired crispiness. This is the perfect time to cook some eggs or finish prepping breakfast.

Serve. Remove the breakfast potatoes from the oven and let them rest for a couple of minutes before serving.