Breakfast Potatoes Recipe (Easy!)
Crispy breakfast potatoes with a golden-brown crust and tender, fluffy centers are perfect as a side dish or the main feature for brunch. These seasoned potatoes pair beautifully with a variety of breakfast dishes.
Equipment
- Large Mixing Bowl
- Cast-iron skillet or heavy-bottomed pan
- Spatula
- Knife and Cutting Board
- Clean kitchen towel
Ingredients
- 4 large Potatoes (Yukon or russet recommended)
- 3 tbsp Olive or vegetable oil
- 1 tbsp Unsalted butter (optional, for richness)
- 1 tsp Sea salt (to taste)
- ½ tsp Freshly ground black pepper
- ½ tsp Garlic powder
- ½ tsp Onion powder
- ¼ tsp Smoked paprika (optional, for a bacon-like flavor)
- ¼ cup Finely chopped onions (yellow or white)
- ¼ cup Chopped bell pepper (red or green, optional)
- Chopped fresh parsley or chives for garnish
Instructions
- Prep Your Potatoes: Peel and dice the potatoes into 1-inch cubes (peeling is optional for a rustic texture). Rinse them under cold water to remove excess starch and pat them dry with a clean towel.
- Season Your Potatoes: Place the pot with the potatoes into the large bowl, pour olive oil over the potatoes. Sprinkle with sea salt, black pepper, garlic powder, onion powder, and smoked paprika. Toss to coat evenly.
- Start Cooking on the Stovetop: Heat a large or cast-iron pan on medium-high for about 5 minutes. Next, incorporate olive oil and butter, the butter should melt on the side. Add the potatoes in a single layer and cook for 5-7 minutes without stirring to allow one side to crisp.
- Add Onions and Bell Peppers: Once the potatoes begin to brown, add onions and bell peppers. Stir gently and cook for another 7-10 minutes, occasionally stirring, until the potatoes are fork-tender and the onions caramelize.
- Finish and Serve: Remove from heat and garnish with chopped parsley or chives. Serve immediately, directly from the skillet or on a plate, and enjoy your restaurant-quality breakfast potatoes!
