A skillet-crisped comfort classic loaded with golden, tender potatoes and sweet caramelized onions. Perfect as a satisfying, whole-food carb base paired alongside your favorite lean morning proteins. Simple, savory, and ready in 30 minutes.
Equipment
- 12-inch Cast Iron Skillet
- Chef’s Knife and Cutting Board
- Thin Metal Spatula
Ingredients
- 1.5 lbs Yukon Gold or Russet potatoes (scrubbed, cut into 1/2-inch cubes; unpeeled for extra fiber)
- 1 large yellow onion (halved and thinly sliced)
- 2 tbsp extra virgin olive oil (or avocado oil)
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 3/4 tsp fine sea salt (adjust to taste)
- 1/4 tsp freshly cracked black pepper
- 2 tbsp fresh parsley (finely chopped, for garnish)
Instructions
- Parboil the Potatoes: Place cubed potatoes into a medium pot, cover with cold salted water, and bring to a boil over high heat. Cook for 4–5 minutes until barely fork-tender, then drain thoroughly and let steam dry for 2 minutes to eliminate excess moisture.
- Heat the Skillet: Place a heavy 12-inch cast-iron skillet over medium-high heat and add 1.5 tablespoons of oil. Allow the oil to shimmer across the surface before adding potatoes.
- Sear the Potatoes: Spread the potatoes across the skillet in a single, uncrowded layer. Cook undisturbed for 5–6 minutes until a golden-brown, crispy bottom crust forms.
- Introduce Onions & Seasonings: Reduce heat to medium, drizzle the remaining oil, and stir in the sliced onions, garlic powder, smoked paprika, salt, and pepper. Toss well to distribute.
- Caramelize & Finish: Cook for another 8–10 minutes, flipping occasionally, until the onions turn soft and sweet with charred brown edges, and the potatoes are tender throughout.
- Protein Pairing: If adding direct protein, push potatoes aside, crack in 2–4 eggs or fold in cooked shredded chicken breast during the final 3 minutes until heated through.
- Garnish & Serve: Remove from the heat, sprinkle with chopped fresh parsley, and serve immediately.
Notes
Storage & Reheating: Reheat in an air fryer or hot skillet for 3–4 minutes at 200°C (400°F) to restore crispiness; microwave reheating leaves potatoes soggy. Allergy Info: Naturally gluten-free, dairy-free, vegan, nut-free, and soy-free. Flavor Boosts: Add a pinch of cayenne pepper, red pepper flakes, or a dash of hot sauce to raise thermogenic heat and spice.
Nutrition
Calories: 165 kcal · Fats: 7g · Cholesterol: 0mg · Sodium: 440mg · Potassium: 620mg · Total Carbohydrates: 24g · Fiber: 3g · Net Carbs: 21g · Sugars: 3g · Protein: 3g · Calcium: 25mg
