House Breakfast Potatoes Recipe

Wash and dice potatoes

Wash and scrub the russet potatoes. Leaving the skin on for texture, cut the potatoes into 1/2-inch dice (about 3/4-inch if you prefer chunkier pieces). Rinse the diced potatoes in cold water until the water runs mostly clear to remove excess starch; this helps them crisp up.

Soak and dry

Place the rinsed potatoes in a bowl of cold water and let sit for 10 minutes (or up to 30 minutes if you have time). Drain and spread the potatoes on a clean kitchen towel or paper towels; pat very dry. Dry potatoes will brown and crisp better.

Prepare vegetables

Peel and finely dice enough yellow onion to make 1/2 cup. Core and seed the bell peppers, then dice to make 1/4 cup each. Mince the fresh parsley and set aside any optional garnishes (cheese, sour cream, chives).

Initial cook (pan and steam)

Heat a large heavy skillet (cast-iron preferred) over medium-high heat until hot. Add the neutral oil and swirl to coat. Add the dried potato dice in a single layer if possible (it’s okay if slightly crowded). Cook, undisturbed, for 4–5 minutes to develop a golden crust on the bottom.

Turn and cover

Use a spatula to turn the potatoes so a new side can brown. Sprinkle 1/2 teaspoon kosher salt over the potatoes. Reduce heat to medium, add the butter (it will melt and foam), then immediately cover the pan with a tight-fitting lid for 3–4 minutes to let the potatoes steam through. This helps cook the centers without burning the exterior.

Add onion and peppers

Remove the lid and increase heat to medium-high. Push the potatoes to the edges to create space in the center; add the diced onion and bell peppers to the center of the pan. Sauté until the onion softens and becomes translucent, about 3–4 minutes, stirring the vegetables and flipping potato pieces occasionally so everything gets even browning.

Season and crisp

Sprinkle the remaining 1/2 teaspoon kosher salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, and 1/4 tsp crushed red pepper flakes over the potatoes and vegetables. Stir to combine. Continue to cook, tossing or flipping pieces every 1–2 minutes, until potatoes are tender when pierced with a fork and edges are crisped, about 5–7 more minutes total.

Add herbs and optional toppings

Remove the pan from heat. Stir in the minced parsley. Taste and adjust seasoning with additional salt or pepper if needed. If using grated cheddar, sprinkle it evenly over the hot potatoes so it melts slightly. Transfer to a serving dish and add dollops of sour cream and a scattering of chives if desired.

Serve immediately while hot as a breakfast side with eggs, bacon, or on its own.