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Breakfast Potatoes

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Crispy, golden breakfast potatoes with tender interiors, seasoned with smoked paprika, garlic, onions, and bell peppers. Perfect for pairing with eggs, pancakes, or breakfast burritos.

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

Instructions

  1. Dice potatoes into small cubes and boil in salted water for 5–7 minutes until just fork-tender; drain and let steam dry.
  2. Heat olive oil in a large skillet over medium-high heat. Add potatoes in a single layer and cook undisturbed for a few minutes to crisp.
  3. Stir occasionally, allowing all sides to brown.
  4. After about 10 minutes, add chopped onions and bell peppers.
  5. Season with garlic powder, smoked paprika, salt, and black pepper. Continue cooking until vegetables are soft and everything is golden and crispy.
  6. Sprinkle with chopped fresh herbs before serving.

Notes

  • Swap bell peppers for jalapeños for heat or add diced sweet potatoes for color and flavor.
  • Add cooked breakfast sausage or shredded cheese at the end for a hearty twist.
  • For a sheet pan version, toss all ingredients in oil and spices and roast at 425°F for 25–30 minutes, flipping halfway.
  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Reheat in a hot skillet or oven to restore crispiness; microwaving softens them.

Nutrition

Find it online: https://recipesbyliza.com/breakfast-potatoes/