Breakfast Potatoes Recipe

Parboil the potatoes

Place diced potatoes in a large pot and cover with cold water by 1 inch. Add 1 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are just tender when pierced with a knife, about 6–8 minutes. Drain thoroughly in a colander and let steam-dry for 5 minutes to remove excess moisture.

While potatoes steam-dry, dice onions and peppers, mince garlic, and measure seasonings.

Heat fat

In a very large heavy-bottomed skillet or two 12-inch skillets (for catering volumes), heat the vegetable oil over medium-high heat until shimmering but not smoking. Add the butter and let it melt and foam into the oil.

Sear potatoes

Add the drained, slightly dried potatoes in a single layer (work in batches if necessary to avoid overcrowding). Let potatoes cook undisturbed for 4–5 minutes until a deep golden crust forms on the first side.

Toss and season

Flip and stir the potatoes to allow other sides to brown, about 6–8 more minutes. Reduce heat to medium. Add diced onions and bell peppers and continue to cook, stirring occasionally, until onions are soft and translucent and potatoes are cooked through with crisp edges, about 7–10 minutes.

Add aromatics and spices

Push potatoes and vegetables into an even layer and add minced garlic, smoked paprika, dried thyme, red pepper flakes (if using), salt, and pepper. Stir and cook for 1–2 minutes to bloom the spices and soften the garlic, making sure garlic does not burn.

Taste and adjust seasoning. If using, stir in lemon juice and grated Parmesan off the heat for a bright finish and slight creaminess. Sprinkle chopped parsley over the potatoes.

For catering service: transfer potatoes to hotel pans or insulated serving trays. Keep hot in a warmer at 140–160°F (60–71°C). If holding more than 1 hour, stir occasionally and add 1–2 tbs hot water or extra butter/oil per pan to maintain moisture.