The Perfect Breakfast Potatoes

These flavorful potatoes will work perfectly with your favorite omelet or scramble. Yellow potatoes are a popular choice for their soft and creamy texture, but you can use your favorite potatoes if you don’t have yellow potatoes available. Russet potatoes are starchier but will also work great with this recipe.

Serves: 4Hands-on: 20 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 4 cups water
  • 1½ tsp. salt, divided
  • 1½ pounds small red potatoes, quartered
  • 3 Tbsp. olive oil
  • 1½ Tbsp. chopped fresh thyme
  • ½ tsp. freshly ground black pepper

Directions

  • In a large stockpot, bring the water to a boil and add 1 teaspoon salt.
  • Add the potatoes, cover, and cook over medium to low heat for approximately 7 minutes. (You are just trying to precook the potatoes; you don’t want them too soft.) Strain the potatoes.
  • In a large skillet over medium heat, heat the oil. Add the potatoes and immediately season with thyme, ½ tsp. salt, and pepper.
  • Cook the potatoes 10 minutes until lightly browned, stirring every minute or so.

Recipe Information

Serves: 4

Ingredients

  • 4 cups water
  • 1½ tsp. salt, divided
  • 1½ pounds small red potatoes, quartered
  • 3 Tbsp. olive oil
  • 1½ Tbsp. chopped fresh thyme
  • ½ tsp. freshly ground black pepper

Directions

  • In a large stockpot, bring the water to a boil and add 1 teaspoon salt.
  • Add the potatoes, cover, and cook over medium to low heat for approximately 7 minutes. (You are just trying to precook the potatoes; you don’t want them too soft.) Strain the potatoes.
  • In a large skillet over medium heat, heat the oil. Add the potatoes and immediately season with thyme, ½ tsp. salt, and pepper.
  • Cook the potatoes 10 minutes until lightly browned, stirring every minute or so.

Nutrition Information

Nutrition Information
Amount per serving
Calories210
Total Fat10g
Saturated Fat1g
Cholesterol0mg
Sodium380mg
Total Carbohydrate27g
Dietary Fiber3g
Sugars2g
Protein3g