Potatoes, breakfast style

A classic breakfast dish in a 12 inch cast iron skillet

This is a wonderful breakfast classic that is so simple and delicious cooked in a cast iron skillet to give it that wonderful taste.  Anything cooked in cast iron cookware is always better.

These breakfast potatoes are the undressed version of the classic breakfast dish.  They go with everything from pancakes to scrambled eggs.  Additions could include diced red onion, celery, and bell peppers.  You can make these ahead of time and even freeze them for up to 2 months.  Just defrost and reheat in a well-oiled pan.



4 baking potatoes, cut into bite-sized pieces


3 tablespoons vegetable oil

1 tablespoon ground sweet or smoked paprika

Large pinch of ground cayenne pepper

Freshly ground black pepper



Preheat the oven to 400 degrees F.

Place the potatoes and a generous pinch of salt in a large pot and add enough water to cover.  Bring to a boil and let cook for 5 minutes, until the potatoes are just par-cooked, then drain.

Place the potatoes in a bowl and toss with 2 tablespoons of oil, along with paprika, cayenne, and salt and pepper to taste.

Heat the remaining 1 tablespoon oil in a 12 inch cast iron skillet over medium heat for 1 minute.  Add potatoes to the pan in a single layer.  Let brown for 5 – 6 minutes, without stirring.  Then turn the potatoes.

Place the pan in the oven and roast for 20 – 30 minutes until golden brown and crisp, turning once.

Enjoy!  What are your thoughts on these potatoes cooked in cast iron?  Do you have any ideas or recipes for us to try?  Please comment below.

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