These golden crispy yukon breakfast potatoes are the perfect side dish to your make at home brunch. Enjoy them along side eggs, or make them for a brunch event.
I am absolutely floored and excited to be sharing a recipe once again. Now I have still been cooking up a storm, trying new recipes that turn into my own creations, but I just haven’t really had the time to take photos of these great recipes.
I also have been living by the recipes in Fed & Fit, along with her workouts. I never realized how easy casseroles make meal prep, when everything you need goes in one dish and you just have to scoop out a serving.
But this recipe is not one of those, it is though something that is very time sensitive to make. The only thing a little discouraging is it blows your socks off breakfast restaurants potatoes.
These potatoes are quite simple and pulled together in no more than 15 minutes, from raw to cooked. I combined two different cooking techniques to make these a breeze, but taste just as good as the real thing (some think better).
You start using a couple yukon gold potatoes (or any kind of your choice) and microwave them. Don’t skip the important step to poke some holes throughout the potatoes so they don’t explore. Depending on the size of the potatoes microwave 3 to 4 minutes per side. You want these to be soft and cooked on the inside.
After they are cooked, remove from the microwave and cut into slices. Add to a pan with about a tablespoon of your preference, oil or butter. Cook on medium-high. You are searing the edges of the potatoes to make them crispy, just like when you sear meat.
Once you have all ends of the potatoes crisped, pull out of the pan and serve hot. We love these potatoes for breakfast along side eggs.