Breakfast Potatoes Recipe

Parboil

Place the cubed potatoes and 1 tsp kosher salt in a medium pot and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat and cook until just tender at the edges but still slightly firm inside, about 6–8 minutes depending on cube size. Drain well in a colander and let steam dry for 5 minutes — this removes surface starch and helps them crisp.

Preheat and heat fat

While the potatoes drain, heat a large heavy skillet (cast-iron preferred) over medium-high heat until hot, about 2 minutes. Add 2 tbs butter and 1 tbs neutral oil. Swirl to coat; the oil raises the butter's smoke point so it doesn't burn.

Sear potatoes

Add the drained, slightly dried potato cubes to the hot pan in a single layer. Don't overcrowd — work in two batches if necessary. Let the potatoes cook undisturbed for 3–4 minutes to develop a golden crust, then flip or toss to expose other sides. Continue cooking and occasionally turning until most sides are deeply golden and crisp, about 8–10 minutes total.

Add vegetables

Push potatoes to one side of the pan or make a well and add the diced onion and green bell pepper. Cook, stirring, until softened and beginning to brown, about 4–5 minutes. Stir the vegetables together with the potatoes so everything is evenly distributed.

Flavor

Reduce heat to medium, add the minced garlic and cook 30–45 seconds until fragrant (don't burn). Sprinkle the smoked paprika, ground black pepper, and dried oregano or thyme over the potatoes and vegetables and toss to coat evenly. Taste and adjust salt as needed.

Turn off the heat. Sprinkle the chopped parsley and optional chives over the potatoes and gently toss to combine. If using, grate Parmesan over the top and let it melt slightly from residual heat. Serve hot.