Skillet-Style Southern Breakfast Potatoes

1. 1

   Scrub the potato, then peel it (optional). Slice the potato in half, then cut each half into strips. Chop the potato into squares about 1 inch thick.

2. 2

   Add the cubed potatoes to a bowl and drizzle lemon juice over them. Toss gently. Add salt, pepper, and cayenne to the potatoes, then stir again. Set aside.

3. 3

   Heat a heavy cast iron skillet over medium heat. Add half the olive oil and half the butter to the skillet. When the butter has melted, add the potatoes to the skillet and spread them into a single layer.

4. 4

   Let the potatoes cook without stirring for 3 minutes.

5. 5

   Lift one potato to check if a crust has begun to form without burning. Once a crust forms, use a sturdy spatula to turn the potatoes over in sections. Add more oil and butter if needed to prevent sticking. Continue repeating this until the potatoes are golden brown on all sides.

6. 6

   Sprinkle the potatoes with cheese, cover with a fitted lid, and cook until the cheese has melted, 3 to 5 minutes.

7. 7

   Lift the potatoes out in sections and transfer to a plate. Sprinkle with green onions. Taste and season with more salt and pepper if desired.

• Calories 298.2 kcal Moderate
• Protein 5.28 g Moderate
• Carbs 22.38 g Moderate
• Total Fat 21.98 g High
• Saturated Fat 7.75 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 25.38 mg Moderate
• Sodium 168.45 mg Moderate
• Fiber 2.33 g Low Source
• Sugar 0.95 g Low Source
• Added Sugar 0.09 g Low Source
• Calcium 106.95 mg Low Source
• Iron 1.0 mg Low Source
• Potassium 507.09 mg Moderate
• Vitamin A 3.02 mcg_rae Low Source
• Vitamin C 18.47 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Milk 🥛
• Gluten
• Onions 🧅