Crispy Breakfast Potatoes with Pimento Cheese
Wake up to crispy breakfast potatoes, Southern style. Coated in a layer of pimento cheese, this skillet creation is sure to be a hit. Boiled to perfection before sizzling in the skillet, the potatoes are crunchy on the outside while remaining tender within. The pimento cheese transforms the potatoes into a breakfast side dish that goes with everything, and you only need 3 ingredients!
Ingredients
- 1 ½ pounds Potatoes (Yukon gold)
- 1 cup Pimento Cheese
- 2 tablespoons bacon grease (or vegetable oil)
Instructions
- Cut potatoes into bite size pieces.
- Bring a pot of salted water to a boil and add potatoes. Boil until partially cooked, about 8 minutes, they should not be soft. Drain.
- Heat 2 tablespoons vegetable oil or bacon grease in an iron skillet over medium-high heat. Add potatoes and cook for about 8 minutes without stirring until browned. Sprinkle with salt. Stir and continue to cook about 8 more minutes until brown and crispy on all sides. Salt to taste.
- Remove from the heat and add pimento cheese, gently stir until melted.
Barbara's Notes + Tips
- Don't overcook the potatoes, take them out of the boiling water when they are still a little crisp.
- Avoid overcrowding the skillet.
- Resist the temptation to stir too often: Allowing the potatoes to cook undisturbed for a few minutes at a time helps them develop a crispy crust.
Nutrition
Calories: 251kcal | Carbohydrates: 25g | Protein: 2g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 26mg | Sodium: 422mg | Potassium: 477mg | Fiber: 2g | Sugar: 4g | Vitamin A: 361IU | Vitamin C: 25mg | Calcium: 157mg | Iron: 1mg
