Description
Breakfast Potatoes are crispy on the outside, tender on the inside, and full of savory flavor—perfect for pairing with eggs, tucking into a breakfast burrito, or enjoying on their own as a satisfying morning side.
Ingredients
- 4 medium Yukon gold or russet potatoes, diced
- 2 tbsp olive oil or avocado oil
- 1 small onion, chopped
- 1/2 bell pepper, chopped (optional)
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- Optional: chopped fresh parsley or chives for garnish
Instructions
- Dice potatoes into small, even cubes. Place in a bowl of cold water and soak for 10 minutes to remove excess starch.
- Drain and pat potatoes dry thoroughly with a towel.
- Heat oil in a large skillet over medium-high heat. Add potatoes in a single layer and let cook undisturbed for a few minutes to develop a golden crust.
- Stir occasionally and continue cooking for 15–20 minutes until potatoes are browned and tender.
- Add chopped onion and bell pepper during the last 5 minutes of cooking. Season with garlic powder, paprika, salt, and pepper.
- Remove from heat and garnish with fresh herbs if using. Serve hot.
Notes
- Use Yukon gold for creamy texture or russets for extra crispiness.
- Add jalapeños, crumbled tofu, or cooked sausage for variation.
- To oven-roast, spread potatoes on a baking sheet and roast at 425°F (220°C) for 25–30 minutes, flipping halfway through.
- Reheat in a skillet or air fryer for best texture.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 190
- Sugar: 2g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
