Side Of Breakfast Potatoes Recipe

Wash and dice potatoes

Wash potatoes thoroughly. Leave skins on for texture. Cut into 1/2-inch dice so pieces cook evenly (about 2 cups diced per pound).

Prep aromatics

Peel and thinly slice the onion to yield about 1/2 cup. Core, seed and dice the green pepper to 1/2 cup. Mince garlic finely (about 1 teaspoon). Chop parsley if using.

Par-cook potatoes (optional but recommended)

Place diced potatoes in a pot and cover with cold water. Add a pinch of salt and bring to a simmer over medium-high heat. Cook until just tender when pierced with a knife, about 6–8 minutes. Drain thoroughly and let steam-dry in the colander for 1–2 minutes so excess moisture evaporates. This step speeds pan-cooking and promotes crisp edges.

Heat fat

In a large nonstick or cast-iron skillet over medium-high heat, add 2 tablespoons oil. When oil shimmers and is hot (but not smoking), add the potatoes in a single layer. If your pan is small, cook in two batches to avoid overcrowding.

Sear potatoes

Let potatoes cook undisturbed for 3–4 minutes to form a golden crust. Then toss or flip pieces and continue cooking another 3–4 minutes until most sides are golden brown and crisp, about 8–12 minutes total depending on size and pan.

Reduce heat to medium. Push potatoes to one side of the pan, add butter to the empty space, and let it melt. Add the sliced onion and diced green pepper to the pan (in the butter/oil), season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon smoked paprika, and the dried herb. Cook, stirring occasionally, until vegetables are softened and beginning to brown, about 4–5 minutes.

Add minced garlic to the pan and stir everything together, cooking 30–45 seconds until fragrant. Taste and adjust seasoning with the remaining salt, pepper, and smoked paprika as needed (use up to the full amounts listed).

Continue cooking all components together for 1–2 minutes to marry flavors and crisp any soft potato faces. Remove from heat and sprinkle chopped parsley on top if using.

Transfer to a serving dish and serve immediately alongside eggs, bacon, or as a breakfast side. Leftovers keep refrigerated for up to 3 days and can be reheated in a skillet to re-crisp.