Breakfast Potatoes Recipe

Prepare potatoes

Wash and scrub the russet potatoes thoroughly. Trim any eyes or blemishes. Cut the potatoes into 1/2-inch dice for even cooking. Place diced potatoes in a large bowl and cover with cold water for 5 minutes to remove excess starch, then drain and pat dry with a clean towel.

Prep aromatics

Peel and finely dice the yellow onion so pieces are roughly the same size as the potatoes. Core and seed the green bell pepper, then dice to match the onion. Mince the garlic clove and set the aromatics aside.

Par-cook potatoes (optional but recommended)

To shorten skillet time and ensure tender centers, par-cook the diced potatoes: place them in a medium pot, cover with cold water and a pinch of salt, bring to a boil, then simmer 4–5 minutes until just beginning to get tender but not falling apart. Drain well and let steam-dry in the colander for 1–2 minutes. Alternatively, microwave diced potatoes in a covered bowl with 2 tablespoons water on high for 3 minutes, then drain.

Heat pan

Place a large heavy skillet (preferably cast iron) over medium-high heat. Add 2 tablespoons vegetable oil and 1 tablespoon butter. Once the butter foams and the oil shimmers (about 1 minute), it’s ready.

Sear potatoes

Add the drained diced potatoes to the hot skillet in a single layer as much as possible. Let them cook undisturbed for 3–4 minutes to develop a golden crust, then stir or flip pieces to expose other sides. Continue cooking, stirring every 2–3 minutes, for a total of 10–12 minutes until most sides are browned and potatoes are tender when pierced with a fork.

Add vegetables and seasoning

When potatoes are about 80% done, push them to the side of the pan and add the diced onion and bell pepper into the hot area. Sauté for 3–4 minutes until softened and beginning to brown. Add minced garlic and cook 30–45 seconds until fragrant. Mix the vegetables back into the potatoes, then sprinkle paprika, dried oregano, kosher salt, black pepper, and red pepper flakes (if using). Stir to combine and cook for another 1–2 minutes to toast the spices and meld flavors.

Finish and garnish

Taste and adjust seasoning with additional salt and pepper if needed. Remove from heat and stir in chopped fresh parsley, if using. If you prefer a richer finish, add an extra 1/2 tablespoon butter and let it melt through the potatoes before serving.

Serve

Transfer breakfast potatoes to a serving dish and serve hot alongside eggs, bacon, or as part of a breakfast plate. Leftovers keep covered in the refrigerator for up to 3 days and can be reheated in a skillet for best texture.