Breakfast Potatoes Recipe

Prepare the potatoes

Wash and peel the russet potatoes if you prefer; rinsing well is sufficient if you like skins. Cut the potatoes into 1/2-inch dice (roughly 1–1.5 cm) so they cook quickly and evenly. Place diced potatoes in a large bowl of cold water and let sit for 5 minutes to rinse off excess starch, then drain and pat very dry with a clean kitchen towel or paper towels.

Par-cook (optional for faster crisping)

To shorten skillet time and ensure tender centers, microwave the diced potatoes in a microwave-safe bowl with a tablespoon of water, covered, for 3–4 minutes until just beginning to soften but not falling apart. Drain any liquid and dry again. Alternatively, you can parboil in salted water for 4 minutes and drain completely.

Dice aromatics

While potatoes drain, peel and finely dice the yellow onion so you have 1/2 cup, and core, seed, and dice the green bell pepper to yield 1/2 cup. Mince the garlic if not pre-minced.

Heat the pan

Place a large heavy skillet (cast-iron or stainless steel recommended) over medium-high heat. Add 2 tablespoons vegetable oil and let it shimmer but not smoke.

Cook the potatoes

Add the dried, diced potatoes to the hot skillet in a single layer as much as possible. Let them cook undisturbed for 3–4 minutes to form a golden crust. Using a spatula, flip and toss the potatoes so new surfaces contact the pan. Continue cooking and occasionally turning for 8–10 minutes total, adjusting heat as needed so they brown but do not burn. If the pan becomes dry before potatoes are tender, add a teaspoon of oil at a time.

Add aromatics

When the potatoes are about 80% cooked and have good color (after about 8 minutes), push them to one side of the pan. Add the diced onion and bell pepper to the empty space with a splash of oil if needed and cook 3–4 minutes until softened and slightly caramelized. Stir garlic into the vegetables for the last 30 seconds—do not let it burn.

Season

Return potatoes and vegetables to a combined layer. Sprinkle smoked paprika, dried oregano, kosher salt, and black pepper evenly over the pan. Toss everything together so seasonings coat the potatoes. Taste a small piece and adjust salt and pepper as needed. Cook another 1–2 minutes to let flavors meld and for final browning.

Finish with butter and herbs

If using, add 1 tablespoon butter to the pan and stir until it melts and coats the potatoes, giving them a glossy finish and richer flavor. Remove from heat. Sprinkle chopped fresh parsley over the potatoes and toss gently.

Serve immediately while hot alongside eggs, bacon, or as a base for breakfast bowls. Leftovers refrigerate up to 3 days and reheat in a skillet to restore crispness.