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The Ultimate Crispy Breakfast Potatoes

The perfect skillet breakfast potatoes: golden-brown and crispy on the outside, fluffy on the inside, seasoned with paprika and garlic, and mixed with sautéed peppers and onions.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Side Dish
Cuisine: American, Diner
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 2 lbs Yukon Gold potatoes cut into 3/4-inch cubes
  • 1 tsp salt for boiling water
Veg & Seasonings
  • 3 tbsp vegetable oil divided
  • 2 tbsp unsalted butter
  • 1 medium red bell pepper diced
  • 1 medium yellow onion diced
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp black pepper
  • 2 tbsp fresh parsley or chives chopped for garnish

Equipment

  • Large Cast Iron Skillet
  • Large pot
  • Colander
  • Spatula

Method
 

  1. Place potato cubes in a pot, cover with cold water, add 1 tsp salt. Boil for 5-7 minutes until barely fork-tender.
  2. Drain potatoes well in a colander and let them steam dry for 5 minutes.
  3. Heat 1 tbsp oil in a large skillet over medium heat. Sauté onion and bell pepper until soft (5-7 mins). Remove and set aside.
  4. Add remaining 2 tbsp oil and butter to the skillet on medium-high heat. Add dried potatoes in a single layer.
  5. Cook undisturbed for 4-5 minutes to form a crust. Flip and cook for another 5-8 minutes until crispy on all sides.
  6. Sprinkle paprika, garlic powder, salt, and pepper over potatoes and toss to coat.
  7. Add the cooked onions and peppers back to the pan, toss to combine, and heat through.
  8. Garnish with fresh herbs and serve hot.

Notes

Do not overcrowd the pan when frying the potatoes; cook in batches if necessary. Yukons do not need to be peeled.