Breakfast Potatoes Recipe

Wash and dice potatoes

Scrub the russet potatoes well. Leave skins on for texture and flavor. Cut potatoes into 1/2-inch dice (about uniform cubes so they cook evenly). Place diced potatoes in a bowl of cold water while you prep other vegetables to remove some surface starch.

Chop vegetables

Peel and cut the yellow onion into 1/2-inch pieces. Core and seed the red bell pepper and cut into 1/2-inch pieces to match the potato size. Mince the garlic finely. Chop the parsley and set aside. If using green onions, slice thinly and set aside.

Boil or microwave to speed cooking

Drain the potatoes from the cold water and pat dry thoroughly with a kitchen towel — dryness prevents steaming in the pan. Par-cook the potatoes so they soften inside while allowing a crisp exterior: either simmer diced potatoes in salted boiling water for 5 minutes until just tender when pierced with a knife, then drain and dry; OR microwave the diced potatoes in a microwave-safe bowl with a tablespoon of water, covered, on high for 4–5 minutes until fork-tender. Drain and dry well.

Heat pan

Heat a large heavy skillet (10–12 inch) over medium-high heat. Add the vegetable oil and let it shimmer but not smoke, about 1 minute. Add the tablespoon of butter and let it melt and foam — this adds flavor and helps browning.

Sear potatoes

Add the par-cooked, dried potato cubes to the hot pan in a single layer. Spread them out so they have room; work in batches if necessary. Let potatoes cook undisturbed for 4–5 minutes until the bottoms are golden brown and crisp.

Toss and season

Using a spatula, turn the potatoes so different sides can brown. Stir in the chopped onion and red bell pepper. Sprinkle kosher salt, black pepper, smoked paprika, dried oregano, and red pepper flakes over the potatoes and vegetables. Continue to cook, stirring occasionally, for another 6–8 minutes until potatoes are tender through and vegetables are softened and slightly caramelized. Adjust heat to medium if the pan is browning too quickly.

Add garlic and finish

When potatoes are nearly done, push them to the edges of the pan and add the minced garlic into the center for about 30 seconds until fragrant, then stir it through the potatoes so it doesn't burn. Taste and adjust seasoning with a pinch more salt or pepper if needed.

Optional cheese melt

If using shredded cheddar, sprinkle it evenly over the potatoes, reduce heat to low, cover the pan for 1–2 minutes until the cheese melts.

Remove the pan from heat. Stir in chopped fresh parsley and the sliced green onions (if using). Transfer the breakfast potatoes to a serving dish and serve hot. These pair well with eggs, bacon, or as a side to any breakfast. Leftovers keep in the fridge up to 3 days and re-crisp well in a skillet.