Breakfast Potatoes Recipe

Prep potatoes

Place the peeled and cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 teaspoon kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until just tender when pierced with a fork, 6–8 minutes. Do not fully fall apart. Drain in a colander and spread on a tray to steam-dry for 5 minutes (this helps surface starch dry so potatoes crisp).

Prep vegetables

While potatoes cook, dice the onion and red bell pepper and finely chop the jalapeño if using. Chop the parsley or chives and set aside for garnish.

Heat pan and sear

Heat a large heavy skillet (cast iron preferred) over medium-high heat. Add 2 tablespoons neutral oil and 1 tablespoon butter. When the butter stops foaming and oil shimmers, add the drained potato cubes in a single layer (work in two batches if necessary to avoid overcrowding). Leave undisturbed for 3–4 minutes to form a golden crust.

Season and toss

After initial browning, toss or flip the potatoes to expose another side and continue cooking, pressing lightly with a spatula to increase contact. Add diced onion, red bell pepper, and jalapeño. Sprinkle the smoked paprika, garlic powder, remaining 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper over the potatoes and vegetables. Cook, stirring occasionally, until potatoes are crisp and vegetables are softened and lightly caramelized, about 6–8 more minutes.

Adjust finish

If potatoes brown too quickly before becoming tender, reduce heat to medium. Taste and adjust seasoning with more salt and pepper if needed. If using cheese, sprinkle shredded cheese over the potatoes in the pan, cover for 1–2 minutes until melted.

Remove pan from heat. Transfer potatoes to a serving platter or serve straight from the skillet. Garnish with chopped parsley or chives and serve with hot sauce or ketchup on the side.