Ingredients

The following ingredients have 4 Servings
  • 1 1/2 lbs Russet potatoes, washed, scrubbed, & diced into 1/2" cubes
  • 2 tbsp olive oil, divided
  • 2 tbsp butter
  • 1 medium white onion diced
  • 1/2 tsp garlic powder
  • 1 tsp smoked paprika
  • salt & pepper, to taste

Instruction

  • Add the potatoes to a pot, and cover with water by a 1/2". Generously salt the water. Bring the mixture to a boil and let the potatoes cook for 2 minutes. our the potatoes into a strainer to drain, and let rest for 5 full minutes.
  • Add 1 tbsp of oil to a large cast iron skillet, and heat it over medium heat. When the oil's nice and hot, stir in the onions. Cook until the onions are soft and translucent, about 5 minutes. Transfer the cooked onions to a separate plate, and return the skillet to the stove.
  • Add the rest of the oil and the butter to the skillet, again heating over medium heat. When the oil's nice and hot, add the potatoes- tossing evenly to coat with the oil and butter. 
  • Use a spatula to spread the potatoes out into a single layer. Cook for 10 minutes, only stirring once half way through, so everything gets nice and crispy.
  • Sprinkle to garlic, paprika, salt & pepper evenly out over the potatoes. Add the onions and stir until everything is evenly combined. 
  • Serve immediately, alongside your other breakfast favorites.