Easy Breakfast Potatoes

Add the chopped potatoes to a bowl of cold water. Set a well-seasoned cast iron skillet (at least 9 inches) over medium heat. Let the potatoes soak and the pan preheat for at least 15 minutes.

Drain the potatoes and pat them dry with a clean kitchen towel. Add the vegetable oil to the skillet and turn the heat up to medium-high. Add the potatoes and spread out into an even layer, then let cook, undisturbed, for at least 8 minutes. Once the potatoes are deep brown on the first side and easily release from the pan, use a spatula to toss them around and then let settle into a single layer again. Cook undisturbed for another 8 minutes.

The potatoes should be nicely browned on at least two sides. Season with paprika, garlic powder, salt, and black pepper and toss to combine. Let cook until tender all the way through, another 4 or 5 minutes, tossing halfway through. Remove from the heat and serve immediately as desired. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a cast iron skillet with a little bit of vegetable oil until hot all the way through and crisped up again on the outside. You can also microwave them until hot, but they will be a little soggy. Love the recipe? Leave us stars and a comment below!