Description
These crispy breakfast potatoes are golden brown on the outside, tender on the inside, and packed with flavor. They pair perfectly with eggs or your favorite breakfast dishes!
Ingredients
Scale
- 4 medium russet potatoes, diced
- 1/2 onion, finely chopped
- 1 bell pepper, diced (optional)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp dried rosemary or thyme (optional)
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Prep the potatoes: Wash and dice the potatoes into bite-sized pieces. Leave the skins on for extra texture or peel them if you prefer.
- Parboil the potatoes: Bring a pot of salted water to a boil. Add the diced potatoes and boil for 5-6 minutes until they are slightly tender but not fully cooked. Drain and let them dry.
- Cook the potatoes: Heat olive oil in a large skillet over medium-high heat. Add the potatoes in an even layer and cook, stirring occasionally, for about 10-12 minutes until they are crispy and golden brown on all sides.
- Add onions and peppers: Once the potatoes are almost done, stir in the chopped onions and bell peppers. Cook for an additional 5-7 minutes until the vegetables are softened and slightly caramelized.
- Season: Sprinkle in the garlic powder, paprika, rosemary, salt, and pepper. Stir well to coat the potatoes in the seasoning.
- Serve: Garnish with fresh parsley if desired and serve hot alongside eggs, bacon, or as a part of a hearty breakfast spread.
Notes
- Make it spicy: Add red pepper flakes or chopped jalapeños for a kick of heat.
- Oven method: To make them in the oven, toss the potatoes and veggies in olive oil and seasonings, then roast at 425°F (220°C) for 25-30 minutes, flipping halfway through.
- Storage: Store leftover potatoes in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 small dish
- Calories: 180
- Sugar: 2g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg