Updated: Apr 5
If you are craving skillet potatoes or hash browns without the grease, this skillet method is the way to go. To avoid overly mushy potatoes, be sure not to crowd the skillet to allow the potatoes to roast. For this method, I like to parboil the potatoes slightly (less than a minute) to give them a head start: the key is to cook slightly. A quicker option would be to microwave diced potatoes in a microwave-safe dish, cover with plastic wrap, and cook on 80 percent power for about 4–6 minutes. Experiment with herbs and spices: fresh herbs such as rosemary or thyme work very well in this dish. This makes a great side dish for an omelet or the base for poached, over-easy or sunny-side-up eggs.
3 medium or 2 large Yukon Gold or new potatoes, washed and cut into 1–1½-inch cubes (I prefer to leave keep the skin on as they hold better)
1–2 tablespoon olive oil
1 medium onion, diced
1–2 cloves garlic, minced
1 medium red or green bell pepper, diced
¼–½ teaspoon salt
Pinch of chili flakes
1 teaspoon dried or 2 teaspoons fresh oregano
1 teaspoon black pepper
½ cup chopped parsley
Heat oil in a large cast iron skillet or an electric skillet over medium heat.
Add onions, garlic, salt, chili flakes and oregano, sauté until the onions are soft and translucent, about 4–5 minutes.
Increase heat to medium high, add the potatoes, another tiny pinch of salt and black pepper. Stir frequently for about 5 minutes.
Add peppers, continue to stir until potatoes are slightly soft and cooked, about 5 minutes.
Taste and adjust the seasonings, adding more salt, if needed
Serve alongside some eggs. If using an oven-safe dish, keep warm in oven until ready to serve.
Top with parsley when ready to serve.