Breakfast Potatoes Recipe

Wash, peel, and dice potatoes

Wash potatoes thoroughly. Peel if desired (peel left on for more texture). Cut potatoes into 1/2-inch dice for even cooking. Place diced potatoes in a bowl of cold water to remove excess starch and prevent browning; soak 5–10 minutes, then drain and pat dry with a clean towel.

Chop vegetables

Peel and cut the onion into 1/2-inch pieces. Core and seed the bell peppers and cut into 1/2-inch pieces. Mince the garlic and roughly chop the parsley. Set aside.

Par-cook potatoes

Bring a medium pot of salted water to a gentle boil. Add the diced potatoes and cook until just tender when pierced with a knife, about 6–7 minutes (do not overcook). Drain thoroughly and spread on a baking sheet to steam off excess moisture for 1–2 minutes; pat dry again if needed.

Heat pan and brown potatoes

Heat a large heavy skillet (cast iron preferred) over medium-high heat. Add neutral oil and swirl to coat. Once oil shimmers, add the drained potatoes in a single layer (if needed, cook in two batches). Let potatoes sear undisturbed for 3–4 minutes to form a golden crust, then turn and continue to cook, stirring occasionally, until mostly golden, about 6–8 minutes total.

Add aromatics and vegetables

Reduce heat to medium. Push potatoes to one side of the pan, add butter to the empty space and let it melt. Add the chopped onion and peppers; cook, stirring occasionally, until softened and starting to brown, about 4–5 minutes. Stir in minced garlic and cook 30–45 seconds until fragrant.

Season and finish

Sprinkle smoked paprika, ground cumin, dried oregano, red pepper flakes, kosher salt, and black pepper over the potato and vegetable mixture. Stir well to combine and continue to cook 2–3 minutes to toast the spices and allow flavors to meld. Taste and adjust seasoning as needed.

Add herbs and serve

Remove pan from heat and sprinkle chopped parsley over the potatoes. Toss to combine. Serve immediately while hot alongside eggs, toast, or as part of a breakfast plate.