Loaded Breakfast Potatoes Recipe

parboil (optional for faster crisping)

Place diced potatoes in a pot and cover with cold water. Add a pinch of salt, bring to a simmer, and cook gently for 6 minutes until slightly tender but not falling apart. Drain well and let steam-dry for 2–3 minutes to remove excess moisture.

Heat a large skillet (cast-iron preferred) over medium-high heat. Add 2 tbs olive oil + 1 tbs butter and let butter melt and foam.

Add the drained potatoes in an even layer. Sprinkle with 1 tsp kosher salt, 1 tsp black pepper, and 1 tsp smoked paprika. Cook without stirring for 3–4 minutes to develop a golden crust, then toss or flip pieces and continue cooking, stirring every 2–3 minutes, until potatoes are deeply golden and tender, about 12–15 minutes total.

While potatoes cook, heat a second large skillet over medium heat. Add chopped bacon and cook until edges are crisp and fat is rendered, 7–9 minutes. Transfer cooked bacon with a slotted spoon to a paper towel-lined plate, leaving bacon fat in the pan.

To the bacon fat in the skillet, add the diced onion and both bell peppers. Sauté over medium heat until softened and slightly caramelized, about 6–8 minutes. Add 2 tsp minced garlic during the last 60 seconds and cook until fragrant. Season vegetables lightly with a pinch of salt and pepper.

Stir the cooked vegetables and bacon into the skillet with the potatoes. Mix gently to combine and let everything warm together for 1–2 minutes so flavors meld.

In a medium bowl, whisk together 4 large eggs, 2 tbs whole milk, 1/4 tsp salt and 1/8 tsp black pepper until frothy.

Push the potato-bacon-vegetable mixture to one side of the skillet (or transfer to a second smaller skillet if your pan is crowded). Reduce heat to medium-low. Add a touch of oil or butter to the cleared space if needed, then pour in the egg mixture.

Scramble gently, stirring occasionally, until eggs are just set but still moist, 1–2 minutes. Fold scrambled eggs through the potato mixture so eggs are evenly distributed.

Turn off the heat. Spoon 3 tbs warmed queso over the potatoes and eggs in dollops. If using, sprinkle 1/2 cup shredded cheddar or Monterey Jack evenly over the top and let residual heat melt it for 1–2 minutes.

Garnish with sliced green onions (white and green parts) and chopped cilantro if using. Taste and adjust salt and pepper.

Serve hot, family-style or portioned. Leftovers keep refrigerated for up to 3 days; reheat gently in a skillet to crisp potatoes again.