Breakfast Potatoes Recipe

Wash and cut potatoes

Scrub the russet potatoes well under cold running water. Pat dry. Trim any blemishes. Cut potatoes into 1/2-inch (about 1.3 cm) cubes for a good balance of crisp exterior and tender interior.

Soak (optional for extra crispness)

Place the cubed potatoes in a bowl of cold water and soak 10–15 minutes to remove excess starch. Drain and pat completely dry with clean kitchen towels or paper towels.

Prepare vegetables

Peel and halve the yellow onion; slice into 1/4-inch slices then separate into strips. Core and seed the bell peppers and cut into 1/2-inch pieces. Chop parsley finely if using.

Preheat pan

Place a large heavy skillet (cast iron preferred) over medium-high heat. Add the neutral oil and let it heat until shimmering but not smoking, about 1–2 minutes.

Start potatoes

Add the dried potato cubes to the hot skillet in a single layer. Let them cook undisturbed 4–5 minutes so a crust forms on the bottom. Avoid crowding; if necessary, cook in two batches.

Flip and season

Using a spatula, turn the potato pieces to expose uncooked sides. Add kosher salt, black pepper, smoked paprika, garlic powder, and dried thyme/oregano. Continue to cook and turn every 2–3 minutes until most sides are golden brown and potatoes are fork-tender, about 10–12 minutes total.

Add vegetables

Push potatoes to one side of the pan (or reduce heat to medium). Add the butter (if using) and the onions and bell peppers to the cleared space. Cook, stirring occasionally, until the onions soften and peppers begin to char, about 4–6 minutes. Then fold the vegetables together with the potatoes and cook 1–2 more minutes so flavors meld.

Check doneness

Test a larger potato piece with a fork — it should slide in easily and the exterior should be crisp and brown. Adjust seasoning with additional salt and pepper to taste.

Remove skillet from heat. Sprinkle chopped parsley over the potatoes for freshness. Serve immediately as a side for eggs, bacon, or as part of a breakfast plate.