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Cast iton pan full of crispy breakfast potatoes made with frozen hash browns

Crispy Breakfast Potatoes

Crispy Breakfast Potatoes without peeling a single potato? Yes, please. These golden home fries made with frozen diced hash browns are fast, easy, and perfect for busy mornings.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 32 ounces frozen diced hash browns
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • ½ cup onion diced
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • 1 tablespoon parsely chopped
  • salt and pepper to taste

Method
 

  1. Heat the olive oil and butter in a large cast-iron or sauté pan over medium-high heat. Add the potatoes in a single layer and let cook undisturbed for about 5 minutes so they can develop a nice golden-brown crust
  2. Add the onion, paprika, garlic powder, salt, and pepper. Stir and continue cooking until the potatoes are tender and browned on all sides
  3. Garnish with fresh parsley and serve warm