Breakfast Potatoes Recipe

Wash and dice potatoes

Wash and peel (optional) the russet potatoes. Dice into 1/2-inch cubes so pieces cook evenly — you should have roughly 3 cups of diced potato.

Chop vegetables

Peel and finely dice the yellow onion into about 1 cup. Core and seed the bell peppers and dice to yield 1/2 cup each of red and green. Mince the garlic cloves and chop the parsley if using.

Place the diced potatoes in a medium saucepan, cover with cold water by 1 inch, add 1/2 teaspoon salt, and bring to a boil. Simmer for 6–7 minutes until just tender but not falling apart (a parboil). Drain well and let steam-dry in the colander for 2–3 minutes.

To speed browning and remove surface starch, spread the drained potatoes on a baking sheet and let cool for 5 minutes. Toss gently with a tablespoon of oil if they begin sticking.

Heat pan

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons vegetable oil and 1 tablespoon unsalted butter; when the butter stops foaming and the fat shimmers, it's ready.

Brown potatoes

Add the par-cooked potatoes in a single layer (work in batches if necessary). Leave undisturbed for 3–4 minutes to form a golden crust. Flip or stir the potatoes and continue to cook, letting them brown more on other sides, about 6–8 minutes total, until most pieces are golden and crisp.

Add aromatics & peppers

Push potatoes to the side of the pan, add the remaining 1 tablespoon oil if needed, then add the diced onion and bell peppers. Cook, stirring occasionally, until softened and beginning to brown, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Season and finish

Stir the potatoes and vegetables together. Sprinkle the kosher salt, black pepper, paprika, dried thyme, and crushed red pepper flakes over the mixture and toss to combine. Cook another 2–3 minutes, pressing gently so more surfaces contact the pan to crisp. Taste and adjust seasoning.

If using cheese or cooked meat add-ins, reduce heat to low, sprinkle the shredded cheddar and cooked sausage or bacon over the potatoes, cover the pan for 1–2 minutes until cheese melts and flavors marry. Sprinkle chopped parsley and scallions on top before serving.

Transfer breakfast potatoes to a warm serving dish and serve immediately from the brunch buffet. Leftovers keep refrigerated up to 3 days; reheat in a skillet to restore crispness.