Breakfast Potatoes Recipe

Wash and dice potatoes

Scrub the potatoes well. Dice into 1/2-inch to 3/4-inch cubes for even cooking (leave skins on for texture and nutrients). Place diced potatoes in a bowl of cold water to remove excess starch for 5–10 minutes; this helps them crisp.

Chop vegetables and aromatics

While potatoes soak, peel and finely dice the onion. Core, seed, and dice the bell peppers to match potato pieces. Mince the garlic and chop parsley if using. Drain potatoes and pat very dry with a kitchen towel or paper towels.

Par-cook (optional for faster, tender inside)

Optional: Place drained, dried potato cubes into a pot of salted water and bring to a simmer; cook 4–6 minutes until just starting to become tender but not falling apart. Drain thoroughly and dry briefly in the hot pan for 30 seconds to remove surface moisture. Alternatively, skip this step and cook a bit longer in the pan.

Heat the pan

Heat a large skillet (cast-iron preferred) over medium-high heat until hot. Add 2 tablespoons oil and swirl to coat.

Sear potatoes

Add the dried potato cubes in a single layer, giving them space (work in batches if your pan is small). Let them cook without stirring for 3–4 minutes to develop a golden-brown crust. Then flip or toss to another side and continue to cook, stirring occasionally, until most sides are browned and potatoes are tender when pierced, about 10–12 minutes total (or 15–18 minutes if you skipped par-cooking).

Cook onion and peppers

When potatoes are nearly done, push them to one side of the pan (or remove briefly). Add a little more oil if the pan looks dry, then add diced onion and bell peppers. Cook, stirring occasionally, until they soften and begin to caramelize, about 4–6 minutes.

Combine and season

Stir the potatoes back in (if removed) with the onions and peppers. Add the minced garlic, smoked paprika, ground cumin, dried thyme (or oregano), salt, black pepper, and red pepper flakes if using. Toss everything to evenly coat. Cook for another 1–2 minutes to bloom the spices and allow garlic to become fragrant but not burned.

Finish

Turn heat to medium-low. Stir in the butter (if using) and lemon juice or vinegar to brighten flavors. Taste and adjust salt/pepper. Fold in chopped parsley if using. Remove from heat.

Plate the breakfast potatoes hot as a side for eggs, breakfast bowls, or on their own. Leftovers reheat well in a skillet to re-crisp. Store in an airtight container in the refrigerator for up to 3–4 days.