Crispy Breakfast Potatoes
These extra-crispy breakfast potatoes are prepared in a single skillet with onions, sausage, bell peppers, and an optional drizzle of maple syrup!
It’s almost Mother’s Day, it’s almost Mother’s Day!! I’m realizing now that my awareness towards this holiday and when it falls has increased dramatically since I became a mother two years ago. Funny how that works. Well, anyhoo, I am going to tell you something that you already know. Mom’s love breakfast in bed. Breakfast potatoes + eggs = a happy mommy. You don’t even have to serve a side of bacon or sausage with it because these potatoes have sausage cooked right in the skillet with it! I am handing you the key to a happy mother’s day right here.
Now. I don’t think that these potatoes could be crispier if they tried. There are a few tricks in getting an extra crispy potato and I will share those tricks with you now.
How to make crispy potatoes:
- If time allows, soak the potatoes in cold water for an hour before you cook them. This removes some of the starch and equals ultimate crispiness.
- Ensure the potatoes are very thoroughly dried after they are washed. Otherwise they release water/steam when they’re cooked and this kills the crispy.
- Using waxy potatoes such as red potatoes or Yukon Golds hold up their shape best when cooked
- Use a cast iron pan if at all possible as this conducts heat the best.
- Sear the potatoes on each by leaving them untouched as they cook. Tossing the potatoes around doesn’t allow them to crisp up and reach that beautiful golden-brown color that we love so much.
So now that we’ve bonded over our love for potatoes, you should probably join my free email list to get a weekly email with my latest recipes. And while we’re at it, you should think about liking my Facebook page. (And perhaps joining me on Instagram.) (*Cough Cough!*….and Pinterest.) Okay I’m done now!
- 6 large red potatoes, scrubbed clean and dried well.
- Salt/Pepper, to taste
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 2 Tablespoons olive oil, separated
- 1 medium yellow onion, diced
- 1 lb. breakfast sausage links, casings removed
- ½ cup diced bell pepper, any color
- 1 Tablespoon maple syrup, optional
- 2 sliced green onions, to garnish
- Cut the potatoes into cubes of equal size. Mine were about ¾ of an inch wide and thick. Larger cubes will take longer to cook. Season with salt, pepper, garlic powder and paprika. Set aside.
- Heat one Tablespoon of the olive oil over medium heat in a large skillet (preferable cast iron).
- Add the onions and cook for about 5 minutes, until they begin to soften.
- Add the sausage links and cook and crumble them for about 10 minutes. Once cooked through, remove the onions and sausage from the pan and set aside. Leave the sausage drippings in the pan.
- Increase the heat to medium-high. Add the potatoes to the pan, use a metal spatula to scrape up the bottom to get the flavor from the sausage.
- Leave the potatoes untouched for about 7 minutes to allow them to get a nice golden sear on the bottom. Tossing them too often won’t allow them to get color or crisp up. If necessary, add another Tablespoon of olive oil, only if the potatoes are sticking to the bottom too much.
- Check one of the potato cubes, once it’s nice and crisp and golden on the bottom, toss the potatoes around to allow the other side to cook. Leave them untouched again for another 5 minutes or so.
- Add the diced bell pepper and the sausage/onion mixture. Toss to combine and cook for another 5-10 minutes, until the peppers have softened slightly and the potatoes are cooked through and have reached your preferred golden color.
- If you prefer a sweeter taste, add the tablespoon of maple syrup and toss before serving. Top with green onions and enjoy!