Breakfast Potatoes Recipe

Wash and cut potatoes

Wash and scrub the potatoes. Leave the skins on for texture or peel if preferred. Cut into 1/2-inch dice so pieces cook evenly (about 3/4–1 inch if using larger potatoes).

Soak (optional)

To remove excess starch and help crisping, place the diced potatoes in cold water for 10 minutes, then drain and pat very dry with a clean towel or paper towels.

Chop vegetables

Peel and finely dice the yellow onion to equal the potato dice size (about 1/2 cup). Core, seed and dice the bell peppers into 1/2-inch pieces. Mince the garlic and chop parsley if using.

Heat fat

In a large nonstick or cast-iron skillet over medium-high heat, add the vegetable oil and let it warm until shimmering but not smoking (about 1 minute).

Add potatoes

Add the dried potato cubes in a single layer. Let them sit undisturbed for 3–4 minutes to form a golden crust. Then stir or flip potatoes with a spatula to allow another side to brown. Continue to cook, stirring every 2–3 minutes, until mostly tender and nicely golden, about 12–15 minutes total depending on potato size.

Add butter and aromatics

If using, add the butter and let it melt into the pan. Add the diced onion and bell peppers to the skillet with the potatoes. Cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 5–6 minutes. Add the minced garlic during the last 1 minute to avoid burning.

Season

Sprinkle the salt, black pepper, smoked paprika, dried thyme/rosemary (if using), and red pepper flakes (if using) over the potatoes and vegetables. Stir well to distribute seasonings and cook 1–2 more minutes so flavors meld. Taste and adjust salt and pepper.

Finish

Turn off the heat. If you like, add the chopped parsley and toss. Transfer the breakfast potatoes to a serving dish and serve hot alongside eggs, bacon, or as desired.