Breakfast Potatoes Recipe

Prepare potatoes

Wash and peel (optional) the potatoes. Cut into 1/2-inch cubes for even cooking. Rinse the cut potatoes in cold water until the rinse runs clear to remove excess starch; drain and pat dry thoroughly with a clean kitchen towel or paper towels.

Pre-cook (parboil) - optional but recommended for tender interiors

Place the cubed potatoes in a pot and cover with cold water by about 1 inch. Add a pinch of salt and bring to a simmer. Cook until just tender when pierced with a fork but not falling apart, about 5-7 minutes depending on cube size. Drain well and let steam-dry in the colander for 2-3 minutes, then transfer to a bowl and toss gently to roughen the edges (this helps create a crisp exterior).

Chop aromatics

While potatoes cook, thinly slice the onion, core and seed the bell pepper and cut into similar-size pieces as the potatoes (about 1/2-inch), and mince the garlic cloves. Keep each prepared aromatic ready for the pan.

Heat the pan

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

Sear potatoes

Add the drained, patted-dry potato cubes to the hot skillet in a single layer (work in batches if necessary to avoid overcrowding). Let them cook undisturbed for 3-4 minutes so a golden crust forms. Use a spatula to flip and continue to cook, stirring every 2-3 minutes, until most sides are golden brown and crisp, about 10-12 minutes total if parboiled; if raw potatoes were used, cook 15-20 minutes until tender and browned.

Add aromatics & season

Push potatoes to the side of the pan, add the onion and bell pepper to the hot fat and sauté 3-4 minutes until softened and slightly caramelized. Add the minced garlic and cook 30-45 seconds until fragrant. Combine the vegetables with the potatoes, then sprinkle in the salt, black pepper, paprika, dried herb, and red pepper flakes (if using). Stir to coat evenly and continue to cook 1-2 minutes to bloom the spices.

Finish with butter

If using, add the teaspoon of butter and swirl to melt, coating the potatoes for a glossy finish. Taste and adjust salt and pepper as needed.

Remove the skillet from heat. Stir in the chopped parsley and sliced chives. If using, add a quick squeeze of lemon juice and toss to brighten flavors. Transfer to a serving dish and serve hot.

Storage and reheat: Cool completely, refrigerate in an airtight container for up to 3 days. Reheat in a skillet over medium heat to restore crispness rather than microwaving.