Breakfast Potatoes Recipe

Prepare potatoes

Wash and peel the potatoes if you prefer (skin on is fine). Cut into 3/4-inch dice so pieces are uniform for even cooking. Place diced potatoes in a large bowl of cold water and swish to remove excess starch; let sit 5 minutes then drain and pat dry thoroughly with a clean towel.

Prep vegetables

Peel and halve the onion, then cut into 1/2-inch pieces. Core, seed and cut the green bell pepper into 1/2-inch pieces. Mince the garlic finely and set aside.

Heat pan

Place a large heavy skillet (cast iron works best) over medium-high heat. Add the neutral oil and let it heat until shimmering but not smoking, about 1–2 minutes.

Brown potatoes

Add the dried, well‑pat potatoes in a single layer as much as possible. Let them cook undisturbed 4–5 minutes so a golden crust forms on the bottom. Use a spatula to flip or toss sections to brown other sides, cooking another 4–6 minutes. If the pan becomes dry, add 1 tablespoon water and cover for 2–3 minutes to help tenderize, then uncover and continue to crisp.

Add onion and pepper

When potatoes are about 80% tender (test with a fork), push them to the sides of the pan and add the butter (if using). Add the onion and bell pepper to the center and cook, stirring occasionally, until softened and starting to brown, about 4–5 minutes, then mix together with the potatoes.

Season and finish

Lower heat to medium, add the minced garlic and the spices: smoked paprika, ground cumin, dried oregano, kosher salt, black pepper, and red pepper flakes if using. Stir and cook 1–2 minutes until fragrant and the garlic is cooked. Taste and adjust seasoning as needed.

Remove pan from heat. Stir in chopped parsley or chives and the optional squeeze of lemon juice to brighten the flavors. Transfer to a serving dish and serve hot alongside eggs, toast, or as a base for a breakfast bowl.