These skillet potatoes are a new favorite in our house because they’re so simple and quick. I am always up for potatoes, or any carb really. Even more when there’s minimal work involved. These skillet potatoes get crispy on the outside and are fluffy on the inside. Lots of herbs keep things fresh. By using frozen hashbrowns, there’s no cutting board to clean and you can have this addicting side dish on the table in under 15 minutes.
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Use All the Herbs
I got an Aerogarden a few months ago and have a ton of herbs to use up. Dill and potatoes are perfect together. Since I had thyme and parsley I tossed those in too. Potatoes can handle a ton of flavor, so this is a good way to use up herbs after you’ve pruned them. Toss in whatever you have on hand or whatever flavors are your favorites.
Cooking the potatoes on a medium to high heat helps make sure they get cooked all the way through since they’re frozen. It also helps them get firm outside before you add cheese to them. Use the shaky cheese. Seriously. The shelf stable stuff in the green capped container. It helps the potatoes get a crust on them. Real parmesan does not have the same effect.
These potatoes pair well with anything, hamburgers, BBQ, steak, pork chops, etc. I wouldn’t judge you if you ate the entire skillet (been there!). The downside is only 2 servings fit in a skillet. Any more than that and the pan is crowded. A crowded pan = steamed potatoes that aren’t going to get crispy. I absolutely love this pan from DaTerra Cucina if you’re in the market for a new skillet. The ceramic is still non stick, and has been durable in the few years I’ve had it.