Start by rinsing your choice of potatoes—Russet, red, or golden—under cool water to remove any dirt. Then, keep the skin on for added texture and flavor, and slice the potatoes into ½-inch cubes.

Place a large skillet over medium-high heat and let it warm up for about 2 minutes. Once the pan is hot, add 1 tablespoon of butter and 1 tablespoon of oil into the skillet. Swirl the mixture together until the butter has melted and begins to bubble.

Carefully add the cubed potatoes into the skillet, spreading them out in a single layer. Toss them in the butter and oil until well coated. Allow the potatoes to cook undisturbed for about 3-4 minutes.

After 4 minutes, sprinkle the potatoes generously with salt, black pepper, garlic powder, and onion powder. Cover the skillet with a lid for about 3-4 minutes to steam the potatoes slightly.

Remove the lid and give the potatoes a good stir for even browning. Continue to cook uncovered, stirring occasionally, for about 10 minutes until golden brown and tender inside.

Once your easy breakfast potatoes are beautifully golden and crispy, remove the skillet from heat. Sprinkle chopped parsley over the potatoes and serve hot.