Name: Breakfast Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: PT-490619H13M6S
Cuisine: American
Ingredients: 1 lb Russet or Yukon Gold potatoes, diced; 2 tbsp olive oil; 1 small onion, chopped; 1 bell pepper (any color), chopped; 1 tsp garlic powder; 1 tsp smoked paprika; Salt and black pepper to taste; Optional: fresh herbs like parsley or chives for garnish

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Breakfast Potatoes are crispy on the outside, tender on the inside, and seasoned to perfection. Whether I’m serving them alongside eggs, pancakes, or breakfast burritos, they always bring comfort and flavor to the table. These golden bites are simple, hearty, and incredibly satisfying—the kind of recipe I come back to again and again for weekend brunches or easy weekday breakfasts.

Why You’ll Love This Recipe

I love this recipe because it turns basic pantry ingredients into something seriously crave-worthy. The potatoes are par-cooked to get that perfect soft center, then roasted or pan-fried until golden and crisp. Tossed with onions, peppers, and savory spices, they’re packed with flavor and endlessly customizable. Plus, they reheat beautifully, so I often make a big batch and enjoy them all week. Breakfast Potatoes

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Russet or Yukon gold potatoes, diced
Olive oil
Onion, chopped
Bell peppers (any color), chopped
Garlic powder
Smoked paprika
Salt and black pepper
Optional: fresh herbs (like parsley or chives)

Directions

I start by dicing the potatoes into small cubes, then boil them in salted water for 5–7 minutes until just fork-tender. I drain and let them steam dry.
In a large skillet, I heat olive oil over medium-high heat. I add the potatoes in a single layer and cook undisturbed for a few minutes to let them crisp.
I stir occasionally, allowing all sides to brown. After about 10 minutes, I add in the chopped onions and bell peppers.
I season with garlic powder, smoked paprika, salt, and pepper, then continue cooking until the veggies are soft and everything is golden and crispy.
I sprinkle with chopped fresh herbs just before serving.

Servings and timing

This recipe makes about 4 servings and takes 30–35 minutes total—10 minutes to prep, 5–7 minutes to parboil, and around 20 minutes to crisp everything up in the pan.

Variations

Sometimes I swap bell peppers for jalapeños to add heat, or toss in diced sweet potatoes for a color and flavor boost. breakfast sausage, or shredded cheese right at the end. For a sheet pan version, I roast everything in the oven at 425°F until crispy.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I toss them in a hot skillet to bring back the crispiness or bake them in the oven for a few minutes. Microwaving works in a pinch but softens the texture. Breakfast Potatoes

FAQs

Do I have to parboil the potatoes?

I recommend it. It helps the potatoes cook faster in the skillet and ensures a fluffy interior with a crispy exterior.

Can I bake these instead of frying?

Yes. I toss everything in oil and spices, spread it on a baking sheet, and roast at 425°F for 25–30 minutes, flipping halfway through.

What’s the best type of potato to use?

I usually use Russets for crispiness or Yukon golds for a creamier texture. Red potatoes work too but don’t get quite as crispy.

How do I keep them from sticking?

I make sure the pan is hot before adding the potatoes and don’t overcrowd the skillet. Letting them cook undisturbed for a few minutes also helps them release naturally.

Can I make them ahead of time?

Yes. I boil and chill the potatoes ahead, then crisp them up when I’m ready to serve. They reheat really well in a hot skillet.

Conclusion

Breakfast Potatoes are one of my favorite side dishes for any morning meal—crispy, golden, and packed with flavor. They’re easy to customize, great for feeding a crowd, and even better when reheated the next day. Whether I’m making a classic brunch plate or building a breakfast bowl, these potatoes are always the perfect addition.