Today, I will share with you My Secret Recipe for Breakfast Potatoes. These are the ultimate breakfast potatoes. Loaded with flavors, very easy to make and they go perfect next to a couple fried eggs and some sliced tomatoes.
I have been making this recipe for over 15 years, and let me tell you, it never gets old. It´s made with the most basic pantry staples and truly offers the best flavors ever.
The secret to this recipe is to use a great olive oil. This is what cooks & flavors all the ingredient. I used one from Apollo, their Miller´s Favorite Extra Virgin Olive Oil. Truly, one of the best olive oils I have ever tasted.
TIPS & TRICKS to Make this Recipe: First you want to cut and boil the potatoes. But you don´t want to over-boil them. You want them al-dente. It takes me exacty 10 minutes, but every pan and stove top heats differently. So keep an eye on them starting at the 7 minute mark. I also left the skins on the garlic, this ensures the garlic don´t burn and gives them a buttery texture.
Key Ingredients & Cookware I used in this Recipe:
MY SWISS DIAMON FRYING PANS
EXTRA VIRGIN OLIVE OIL
SWEET SMOKED SPANISH PAPRIKA
SPANISH SEA SALT
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Watch the Video Below on How to Make My Secret Recipe for Breakfast Potatoes | The ULTIMATE Breakfast Taters
My Secret Recipe for Breakfast Potatoes | The ULTIMATE Breakfast Taters
Ingredients
- 3 yukon gold potatoes
- 1 large onion
- 1 head of garlic
- 1/2 cup extra virgin olive oil 125 ml
- 1/2 tsp sweet smoked Spanish paprika 1.30 grams
- sea salt & black pepper
- handful freshly chopped chives
Instructions
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Wash & pat dry 3 medium-sized yukon gold potatoes, cut the ends of the potatoes, so you can easily stand them up, then cut them into vertical slices that are 1/2 inch (1.27 cm) thick, cut each piece into 1/2 inch vertical slices and then again into 1/2 inch horizontal slices, to end up with cubes, add the cut potatoes into a stock pot, fill with cold water, to just above the potatoes and heat it with a high heat
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Meanwhile, roughly dice 1 large onion, remove the cloves of garlic from a head of garlic and cut a slit on each one, keeping the skins on the garlic
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10 Minutes after turning on the heat, the potatoes should be perfectly cooked al dente (every pan and stove top heats differently, so start checking at the 7 minute mark), you should be able to easily pierce the potatoes with a toothpick, but with resistance, drain the potatoes into a strainer and rinse with cold water, add the potatoes into a dishcloth and gently pat them dry
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Heat a large deep pan with a medium-high heat and add in 1/2 cup extra virgin olive oil, after 2 minutes add in the diced onions and cloves of garlic, mix with the olive oil, after 4 to 5 minutes and the onions are translucent, add in the boiled potatoes, gently mix together so all the cubes of potatoes are coated in the olive oil, mix every 1 to 2 minutes
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After 15 minutes the potatoes should be slightly crispy on the outside with a melt-in-your-mouth interior and the onions should be perfectly caramelized, season everything with a generous 1/2 tsp sweet smoked paprika, a generous pinch of sea salt and black pepper, gently mix together and then transfer into a serving dish, sprinkle with a generous portion of freshly chopped chives, enjoy!
Recipe Notes
Get the Delicious Olive Oil I used to make these Breakfast Potatoes
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25 . Nov . 2021The best breakfast potatoes I have ever made. These are now a staple in our house. Thank you!
Spain on a Fork
So happy to hear that! Thanks for the comment 🙂 Much love
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27 . Jun . 2021Wow Superr!! looks absolutely amazing.. beautiful pictures too.. ? thanks for sharing.
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