Breakfast Potatoes Recipe

Prep potatoes

Wash, peel (optional), and cut potatoes into uniform 1/2-inch cubes so they cook evenly. Place cut potatoes into a large bowl of cold water to remove excess starch; let sit 5 minutes, then drain and pat very dry with a clean kitchen towel or paper towels.

Prep aromatics and peppers

While potatoes soak/drain, dice the onion and bell peppers into roughly 1/2-inch pieces so they finish cooking at the same time as the potatoes. Mince the garlic and chop the parsley for garnish; set aside.

Par-cook potatoes

Heat a large heavy skillet (10–12-inch) over medium-high heat. Add 1 tablespoon oil and 1 tablespoon butter. When fat is shimmering and butter is foaming, add the dried potatoes in an even layer (work in a single batch if necessary). Let cook, undisturbed, 4–5 minutes to develop a golden crust on the bottom.

Crisp and season

Flip and stir the potatoes, then add the remaining 1 tablespoon oil. Continue to cook, stirring every 2–3 minutes, 8–10 more minutes until potatoes are mostly tender and browned on multiple sides. Reduce heat to medium. Add the diced onion and bell peppers to the skillet with the potatoes. Season with kosher salt, black pepper, paprika, dried oregano, and red pepper flakes (if using). Stir to combine and cook 5–7 minutes until vegetables are softened and potatoes are fork-tender.

Finish with garlic and butter

Push the potato–pepper mixture to the sides of the pan, add remaining 1 tablespoon butter in the center, and immediately add the minced garlic. Sauté garlic 30–45 seconds until fragrant (do not burn), then stir everything together so garlic and butter evenly coat the potatoes. Taste and adjust salt and pepper as needed.

Keep warm and serve

If making ahead for a brunch buffet, transfer cooked potatoes to a shallow hotel pan or baking dish and keep warm in a 200°F (95°C) oven for up to 45–60 minutes, stirring once halfway through to prevent drying. Garnish with chopped parsley just before serving.