Description
This Easy Breakfast Potatoes recipe delivers crispy‑golden exterior cubes and soft, fluffy centers—perfect for a hearty weekend morning or as a flavorful side for eggs or toast.
Ingredients
- 4 medium russet or Yukon gold potatoes (about 1½ pounds), diced into ½‑inch cubes
- 1 medium onion, finely chopped
- 1 red bell pepper, chopped (optional)
- 2 tablespoons olive oil (or butter for richer flavor)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika (or regular paprika)
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon dried thyme or rosemary (optional)
- 1 tablespoon chopped fresh parsley (for garnish)
- 2 fried eggs (optional, for serving on top)
Instructions
- Wash the potatoes well and leave the skins on (if desired) for extra texture. Dice into ½‑inch cubes. Soak the diced potatoes in a bowl of cold water for about 10 minutes, then drain and pat completely dry using paper towels.
- Skillet Method: Heat the olive oil (or butter) in a large skillet over medium heat. Add the potatoes in a single layer and cook undisturbed for 5‑6 minutes until the bottoms begin to turn golden. Add the chopped onion and bell pepper. Sprinkle on the salt, pepper, smoked paprika, garlic powder, onion powder, and thyme. Stir occasionally, allowing the potatoes to sit a few minutes between stirs so a crust develops. Continue cooking another 10‑12 minutes until the potatoes are crispy on the outside and soft inside.
- Oven Method: Preheat oven to 425°F (220°C). On a parchment‑lined baking sheet, toss the diced potatoes, onions, bell pepper, oil, and seasonings until evenly coated. Spread in a single layer and bake for about 25‑30 minutes, flipping halfway through, until golden brown and crisp.
- When done, check seasoning and adjust if needed. Garnish with fresh parsley and serve—optionally topped with two fried eggs for a complete breakfast.
Notes
- For a different flavor, swap russet potatoes for sweet potatoes (note: softer texture, slightly sweeter taste).
- To add heat, sprinkle in a pinch of cayenne pepper or red pepper flakes.
- For an herby twist, use fresh rosemary instead of thyme.
- For extra richness, use butter instead of (or in addition to) the olive oil.
- To add cheese, sprinkle shredded cheddar during the last 2 minutes of cooking so it melts over the potatoes.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Category: Breakfast / Side Dish
- Method: Skillet or Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 310mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
