Breakfast Potatoes Recipe

Wash and dice potatoes

Scrub the russet potatoes well. Peel if you prefer (skins add texture). Cut potatoes into 1/2-inch cubes so they cook evenly. Place cut potatoes in a large bowl of cold water while you prep other ingredients to remove excess starch and prevent browning.

Dice the onion into small 1/4-inch pieces. Core and dice the bell peppers into similar small pieces. Chop parsley and scallions (if using) and set aside.

Boil method (recommended)

Drain the potatoes from the cold water and transfer them to a pot. Cover with cold water by 1 inch, add 1/2 tsp salt, and bring to a simmer over medium-high heat. Cook until the potatoes are just tender at the edges but still a little firm in the center, about 6–8 minutes. Drain thoroughly and let steam-dry in the colander for 2–3 minutes.

Alternative: Microwave

Place drained potato cubes in a microwave-safe bowl, cover loosely, and microwave on high for 4–6 minutes, stirring halfway, until just tender. Drain any excess moisture.

Heat a large heavy skillet (cast-iron preferred) over medium-high heat. Add 2 tablespoons vegetable oil and 1 tablespoon butter. When the fat is hot and shimmering (but not smoking), add the drained potato cubes in a single layer, giving them a quick stir to coat with oil. Let them sit undisturbed for 3–4 minutes to develop a golden crust.

Stir or flip the potatoes to brown additional faces, then add the diced onion and bell peppers. Sprinkle the salt, black pepper, smoked paprika, garlic powder, dried thyme or oregano (if using), and red pepper flakes (if using) evenly over the mixture. Continue to cook, stirring every 2–3 minutes, until potatoes are golden brown and crisp on most sides and vegetables are softened, about 8–10 more minutes total. Reduce heat slightly if the onions begin to burn.

Press some potato pieces lightly with the back of a spatula against the pan for an extra-crispy surface for 30–60 seconds, when browning is nearly complete.

Taste and adjust seasoning, adding more salt and pepper if needed. Stir in 1/2 teaspoon lemon juice (if using) and the chopped parsley and scallions. Remove from heat.

Serve immediately as a breakfast side. Leftovers can be cooled and refrigerated up to 3 days; reheat in a skillet to restore crispness.