Breakfast Potatoes Recipe

Wash, parboil, and chop potatoes

Scrub the russet potatoes clean. Cut into 1/2-inch cubes (leave skin on for texture) so they cook evenly. Place cubes in a pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt to the water. Bring to a boil, then reduce to a simmer and cook for 6–8 minutes until potatoes are just fork-tender but not falling apart. Drain well and let steam-dry in the colander for a few minutes.

While potatoes cook, peel and dice the yellow onion into 1/2-inch pieces. Core, seed, and dice the bell peppers to match the onion size. Mince the garlic and chop the parsley if using.

Heat pan

Place a large nonstick or cast-iron skillet over medium-high heat. Add the 2 tablespoons neutral oil and 1 tablespoon butter. Let the butter melt and foam but not burn — you want a hot, shimmering fat.

Sear potatoes

Add the drained, parboiled potato cubes in a single layer. Avoid overcrowding; if needed, cook in two batches. Let them sear undisturbed for 3–4 minutes to develop a golden crust.

Toss and season

Once a crust forms on the bottom, stir or flip the potatoes so other sides can brown. Add the diced onion and bell peppers to the pan. Sprinkle smoked paprika, dried oregano, remaining 1/2 teaspoon salt (adjust to taste), black pepper, and red pepper flakes (if using). Continue to cook, stirring occasionally, for 6–8 minutes until potatoes are golden on most sides and vegetables are softened and slightly caramelized.

Add garlic and finish

Add the minced garlic to the skillet and cook 30–45 seconds, stirring constantly, until fragrant (avoid browning too much). Remove from heat, taste and adjust seasoning. Stir in the chopped parsley if using.

Transfer the breakfast potatoes to a serving dish. Serve hot alongside eggs, bacon, or as a side for breakfast sandwiches. Leftovers refrigerate up to 3 days and can be reheated in a skillet for best texture.