Breakfast Potatoes Recipe
Make Breakfast Potatoes Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potatoes & Vegetables
Fats & Seasonings
Finishes (optional)
Method
Potatoes & Vegetables
Prep the potatoes
Wash and peel the russet potatoes if desired. Cut potatoes into 1/2-inch dice (about bite-size). Place diced potatoes in a large bowl of cold water and let sit 5 minutes to remove excess starch, then drain and pat dry thoroughly with a clean towel or paper towels.
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. Thinly slice the scallions (white and green parts separated if you like). Mince the garlic.
Fats & Seasonings
Heat skillet
Place a large heavy skillet or cast-iron pan over medium-high heat. Add 2 tablespoons vegetable oil and 1 tablespoon butter. Heat until butter melts and the oil shimmers but is not smoking (about 1 minute).
Cook potatoes
Add the dried, diced potatoes to the hot pan in a single layer. Let them cook undisturbed for 4–6 minutes to develop a golden-brown crust. Use a spatula to flip or turn pieces so they brown on multiple sides. Continue cooking and stirring every 2–3 minutes for a total of 12–15 minutes, until potatoes are tender when pierced with a fork and mostly golden-brown.
Add aromatics & seasonings
When potatoes are about 70% cooked (after about 8–10 minutes), push them to the side of the pan and add the chopped onion and red bell pepper to the pan. Cook vegetables 3–4 minutes until softened and beginning to brown. Add the minced garlic and cook 30–45 seconds until fragrant. Sprinkle kosher salt, black pepper, paprika, dried thyme, and red pepper flakes over the potato-vegetable mixture. Toss to combine and let everything cook another 1–2 minutes for flavors to meld.
Finish & adjust
Taste and adjust seasoning with additional salt and pepper if needed. If potatoes are browning too fast before tender, lower heat to medium and cover for 2 minutes to steam and finish cooking, then remove cover to re-crisp for 1–2 minutes.