Breakfast Potatoes Recipe

Prep the potatoes

Wash and peel the russet potatoes if desired. Cut into 1/2-inch dice (uniform size so they cook evenly). After dicing, place potatoes in a bowl of cold water and let sit for 5–10 minutes to remove excess starch, then drain and pat dry thoroughly with a clean towel or paper towels.

Prep the aromatics

Peel and slice the half yellow onion into 1/4-inch slices or dice to match potato size. Core, seed and dice the half green bell pepper. Mince the 2 garlic cloves and set aside.

Heat the pan

Place a large skillet (10–12 inch) over medium-high heat. Add 2 tbsp neutral oil and 1 tbsp butter. Once the fat is shimmering and butter is melted (but not browned), add the dried seasonings (paprika, cumin, oregano) to the fat and stir for 10–15 seconds to bloom the flavors.

Cook the potatoes

Add the drained, dried potato dice in a single layer to the hot skillet. If needed, work in two batches to avoid crowding. Let the potatoes cook undisturbed for 4–5 minutes to get a golden crust on the bottom. Toss or flip the potatoes and continue to cook, stirring every 2–3 minutes, until potatoes are fork-tender and nicely browned on most sides, about 12–15 minutes total depending on pan and potato size.

Add vegetables and garlic

When potatoes are about halfway done (after first 6–8 minutes), push potatoes to the side and add the diced onion and bell pepper into the pan. Sauté with the potatoes until vegetables soften and begin to caramelize, 4–6 minutes. Add the minced garlic in the last 60 seconds to avoid burning.

Season to finish

Sprinkle the kosher salt, black pepper, and red pepper flakes over the potato mixture. Toss to combine and taste; adjust salt and pepper as needed. If some pieces are sticking, deglaze with a splash (1–2 tbsp) of water and scrape up browned bits.

Remove the skillet from heat. Stir in the chopped fresh parsley, chives (if using), and the optional 1/2 tsp lemon juice for brightness. Transfer breakfast potatoes to a serving dish and serve hot.

If making ahead: cool to room temperature, store in an airtight container in the refrigerator up to 3 days. Reheat in a skillet over medium heat with a little oil to restore crispness.