Jul 14 2026
Restaurants›Pittsburgh Blue Steakhouse›Breakfast Potatoes Recipe

Breakfast Potatoes Recipe

Inspired by Pittsburgh Blue Steakhouse
Time35m
Serves3

Make Breakfast Potatoes Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Potatoes & Vegetables

Seasoning & Oil

Method

Prep

  1. 1

    Wash and cut potatoes

    Scrub the russet potatoes under cold water, then dry. Cut into 1/2-inch dice (leave skin on for texture and nutrition). Pat the diced potatoes dry with a clean towel or paper towels to remove surface moisture.

  2. 2

    Chop aromatics and herbs

    Peel and slice the onion into roughly 1/2-inch pieces. Core and seed the bell peppers and cut into 1/2-inch pieces to match the potatoes. Mince the garlic and finely chop the parsley. Measure out dried spices and salt/pepper.

  3. 3

    Optional quick par-cook

    To reduce total pan time and ensure tender insides, par-cook the diced potatoes in a microwave-safe bowl with 1-2 tablespoons water: cover and microwave on high for 3-4 minutes until just starting to soften but not falling apart. Drain any water and pat dry. If not microwaving, proceed directly to pan method but allow a slightly longer cook time.

Cook

  1. 4

    Heat the pan

    Place a large heavy skillet (cast iron or stainless steel) over medium-high heat. Add the oil and butter. Heat until butter foams and oil shimmers, about 1 minute.

  2. 5

    Brown the potatoes

    Add the diced potatoes in an even single layer. Let them cook undisturbed for 3-4 minutes to develop a golden crust. Stir or flip pieces to expose other sides and continue to cook, stirring every 2-3 minutes, until most pieces are golden and tender when pierced with a fork, about 10-12 minutes total (if you par-cooked, 6-8 minutes).

  3. 6

    Add onions and peppers

    When potatoes are about halfway done and starting to brown, push them to the side (or make a well) and add the onions and bell peppers. Cook, stirring occasionally, until vegetables soften and begin to caramelize, about 4-5 minutes, then mix everything together.

  4. 7

    Season and finish

    Sprinkle the garlic, paprika, smoked paprika (if using), dried thyme, salt, black pepper, and red pepper flakes over the potato-veggie mixture. Stir to coat and cook for another 1-2 minutes so the garlic becomes fragrant but does not burn. Taste and adjust seasoning.

  5. 8

    Finish with herbs

    Turn off heat. Stir in the chopped parsley. If you like, add a small pat of butter (about 1/2 tsp) and toss for shine. Transfer to a serving dish.

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