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Breakfast Potatoes

Start your day with crispy, golden breakfast potatoes mixed with onions and bell peppers, a family favorite that's quick and budget-friendly.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Side Dish
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium potatoes, diced Yukon Gold or Russet potatoes work well.
  • 1 tablespoon olive oil For sautéing.
  • 1 teaspoon salt Adjust to taste.
  • 1/2 teaspoon black pepper Freshly ground for best flavor.
  • 1/2 teaspoon paprika Smoked paprika can be a great alternative.
  • 1/2 medium onion, chopped Yellow or white onion preferred.
  • 1 medium bell pepper, chopped Any color bell pepper will work.
  • 2 cloves garlic, minced For added flavor.
  • to taste Fresh parsley for garnish Optional

Method
 

Preparation
  1. Wash, peel (if desired), and dice your potatoes into small cubes.
Cooking
  1. Heat olive oil in a large skillet over medium heat.
  2. Add the diced potatoes to the skillet. Season with salt, black pepper, and paprika, and stir to coat.
  3. Cook for 10-15 minutes, stirring occasionally until they are golden brown.
  4. Add the chopped onion, bell pepper, and minced garlic; cook for an additional 5-7 minutes or until the vegetables are softened.
  5. Remove the skillet from the heat and garnish with fresh parsley before serving hot.

Notes

These breakfast potatoes can be served with scrambled eggs or toast. They store well for up to 3 days in the fridge and can be frozen for a month.