Skillet Breakfast Potatoes Recipe

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• 1 1/2 lb Yukon gold potatoes
• 1/2 each Onion
• 2 tablespoons Olive oil
• 1 tbsp Salted butter
• 1 1/2 teaspoons Salt
• 1/2 tsp Black pepper
• 1/2 tsp Garlic powder
• 1/4 tsp Onion powder

1. Wash, peel, and dice the potatoes. Add the potatoes to a large pot. Cover with water and add 1 tsp salt. Cover the pot and bring the water to a boil over high heat. Once boiling, reduce the heat to medium-high and allow the potatoes to par-boil for 5 minutes. Drain the potatoes in a colander.
2. While the potatoes are boiling, dice the onion and set it aside.
3. Now heat 1 Tbsp olive oil and the butter in a large skillet over medium heat. Once the skillet is hot, add the drained potatoes in an even layer. Sprinkle ¼ tsp salt and ¼ tsp black pepper over the potatoes.
4. Allow the potatoes to cook in the skillet undisturbed on one side without stirring for 4-5 minutes. This is very important so the potatoes can get crispy on that side.
5. After 5 minutes gently stir the potatoes, add the remaining 1 Tbsp olive oil, then add the diced onion, garlic powder, onion powder, and the remaining ¼ tsp salt and ¼ tsp black pepper. Give everything another stir and continue to cook for 7-8 more minutes.
6. Remove the potatoes from the heat and garnish with chopped parsley or green onions (optional). Serve warm.