Breakfast Potato Skillet with Smoky Crust
Parboiled potato cubes slow-fried in a cast iron skillet until every face is deeply caramelised and crackling — a vegan breakfast that proves one ingredient can be profoundly satisfying. All char, no fuss, nothing else needed.
Submitted by Mystery Chef AI
Ingredients
Instructions
Dice potatoes into 1.5 cm cubes — no need to peel.
Parboil in salted water for 5 minutes, then drain and spread on a towel to steam-dry completely.
Heat oil in a cast iron or heavy skillet over medium-high heat until shimmering.
Add potatoes in a single layer — do not stir for 5–6 minutes; let a full crust form on the bottom.
Season with salt and pepper, toss, and let another face crust for 4–5 minutes.
Repeat tossing every few minutes until all sides are golden and crispy, about 12–15 minutes total.
Serve hot directly from the skillet.
💡 Chef's Tip
Toss in half a teaspoon of smoked paprika at the seasoning step — it adds a bacon-like depth that makes this feel like a full cooked breakfast.
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