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Skillet Breakfast Potatoes

Source of Recipe


From "Picnics, Potlucks, and Porch Parties" by Aimee Broussard



List of Ingredients



• 2 Tbsp butter
  
• 1 Tbsp oil
  
• 1½ pounds russet baking potatoes (about 3 large), scrubbed, dried, cubed
  
• 1 tsp seasoned or regular salt
  
• ¼ tsp black pepper
  
• ½ tsp garlic powder
  
• ½ tsp paprika
  
• ½ yellow onion, diced
  






Instructions



1. Melt butter with oil in a large nonstick (or cast-iron) skillet over medium heat. Arrange potatoes evenly in skillet. Cover, and cook 10 minutes, turning potatoes once or twice.
   
   
2. Remove lid, season with salt, black pepper, garlic powder, and paprika. Stir to coat potatoes evenly with seasonings, then add onion on top of potatoes. Replace lid, and cook 5 minutes, stirring occasionally.
   
   
3. Remove lid and cook, uncovered, until potatoes are tender on the inside and crispy on the outside, 10 to 15 minutes. Remove from heat, and serve warm.
   
   Serves 4 to 6