Crispy Camping Breakfast Potatoes

Ingredients

• •1.5 lbs Yukon gold potatoes
• •0.5 yellow onion
• •2 Tbsp olive oil
• •1 Tbsp butter
• •1.5 tsp salt
• •0.5 tsp black pepper
• •0.5 tsp garlic powder
• •0.25 tsp onion powder

Equipment

• • large pot
• • colander
• • large skillet

Instructions

1. 1Wash, peel, and dice the potatoes. Add the potatoes to a large pot. Cover with water and add 1 tsp salt. Cover the pot and bring the water to a boil over high heat. Once boiling, reduce the heat to medium-high and allow the potatoes to par-boil for 5 minutes. Drain the potatoes.
2. 2While the potatoes are boiling, dice the onion and set it aside.
3. 3Heat 1 Tbsp olive oil and the butter in a large skillet over medium heat. Once the skillet is hot, add the drained potatoes in an even layer. Sprinkle ¼ tsp salt and ¼ tsp black pepper over the potatoes.
4. 4Allow the potatoes to cook in the skillet undisturbed on one side without stirring for 4-5 minutes.
5. 5After 5 minutes, gently stir the potatoes, add the remaining 1 Tbsp olive oil, then add the diced onion, garlic powder, onion powder, and the remaining ¼ tsp salt and ¼ tsp black pepper. Stir and continue to cook for 7-8 more minutes.
6. 6Remove the potatoes from the heat and garnish with chopped parsley or green onions if desired. Serve warm.