Easy Pan-Fried Breakfast Parmesan Potatoes
Easy Pan-Fried Breakfast Parmesan Potatoes are delightful fried up in a cast iron skillet and enjoyed on those lazy Sunday mornings.
Equipment
- cast iron skillet
Ingredients
- 3 large Baking potatoes diced
- 1 Tbsp water
- 1 Tbsp olive oil
- 1 med red bell pepper diced
- 1/2 med red onion diced
- 1/2 tsp garlic powder
- 1 tsp parsley dried
- 1/2 tsp rosemary dried
- 1/2 tsp smoked paprika
- sea salt and black pepper to taste
- 1/4 cup parmesan cheese fresh grated
Instructions
- Add potato and water to a large microwave safe dish and cover. Microwave on high for 3-4 minutes, or just until potatoes are crisp tender, but not mushy. Do not over cook.
- If you don't have a microwave (we don't), put potatoes in a pot with enough water to barely cover and boil for 3-4 minutes. Drain and dry as much as possible before adding to the skillet. Or you could use leftover baked potatoes and just dice them up.
- Meanwhile, heat olive oil in a large cast iron skillet over medium heat. Add red pepper and onion and sprinkle with garlic powder, parsley, rosemary, and smoked paprika. Season with salt and black pepper, to taste, and stir to combine.
- Cook, stirring frequently, until the pepper and onion soften and develop a bit of color, approximately 3-4 minutes.
- Drain excess moisture from the potatoes and pat dry. Transfer to the skillet and season with additional salt and black pepper, as desired. Cook, stirring occasionally, until the potatoes are golden brown and slightly crispy, approximately 6-7 minutes. Season with additional salt and black pepper, if desired.
- Remove from heat and sprinkle freshly grated Parmesan cheese on top of the warm potatoes. Cover just until the cheese melts and serve immediately. Enjoy!