Skillet Breakfast Potatoes

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These Skillet Breakfast Potatoes are tender inside and golden on the outside, with soft onions, bell pepper and a little paprika. They cook from raw in one pan in about 30 minutes, with no boiling first.

Potatoes and eggs are about the least expensive breakfast you can make from scratch. On a tight week, that’s a plate that fills people up for very little.

The method has two stages. Covering the pan at the start lets the potatoes steam until tender. Taking the lid off lets them brown. A heavy cast iron skillet gives the best crust.

Serve them with fried eggs or scrambled eggs, or wrap them in a tortilla.

Ingredients and Swaps

• Potatoes: Yukon Golds brown well and hold their shape. Russets are fluffier inside. No peeling needed.
• Onion and bell pepper: Classic home fries additions. Leave either out if you prefer.
• Oil and butter: Oil for cooking at high heat, butter added later for flavor.
• Seasoning: Paprika, garlic powder, salt and pepper. Smoked paprika adds a deeper flavor.

Tips for Crispy Breakfast Potatoes

• Cut even ½-inch cubes. Small, uniform pieces cook through quickly.
• Cover first, then uncover. The lid steams the potatoes tender. Taking it off lets them brown.
• Let them sit. Stir only every couple of minutes. Potatoes need contact with the pan to form a crust.
• Use a 12-inch skillet. A cast iron skillet browns best and gives the potatoes room.

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Skillet Breakfast Potatoes

Diced potatoes cooked in one skillet with onion, bell pepper and paprika until tender inside and golden and crisp outside.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Breakfast, Side Dish

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1½ pounds Yukon Gold or russet potatoes cut into ½-inch cubes
• 2 tablespoons vegetable or olive oil
• 1 tablespoon butter
• ½ small onion diced
• ½ bell pepper diced
• ½ teaspoon salt
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper

Method

 

1. Heat the oil in a large skillet over medium heat. Add the potatoes and spread them into an even layer.
2. Cover and cook for 10 minutes, stirring twice, until the potatoes are just tender.
3. Uncover and add the butter, onion, bell pepper, salt, paprika, garlic powder and pepper. Stir to combine.
4. Turn the heat to medium-high. Cook for 8–10 minutes, stirring only every couple of minutes, until the potatoes are golden and crisp.
5. Taste, add more salt if needed and serve hot.

Notes

• Cut the potatoes the same size so they cook evenly. There’s no need to peel them.
• Let the potatoes sit between stirs. Constant stirring keeps them from browning.
• A 12-inch skillet gives the potatoes room to crisp.
• Smoked paprika adds a deeper, slightly smoky flavor.

How to Serve Them

Next to Easy Fried Eggs or Easy Fluffy Scrambled Eggs, or topped with cheese and an egg as a meal. Add diced ham, cooked sausage or bacon for the last 5 minutes to make a hash.

Storage and Shortcuts

• Refrigerate leftovers for up to 4 days.
• Reheat in a hot skillet for a few minutes to bring back the crisp edges.
• Use leftover baked potatoes to make these even faster. Dice them and skip the covered stage.

Breakfast Potato Questions

Do I need to boil the potatoes first?

No. Cooking them covered for the first 10 minutes does the same job in one pan.

Can I use frozen diced potatoes?

Yes. Cook them from frozen in a single layer and skip the covered stage.

Why are my potatoes sticking?

The pan wasn’t hot enough or they were stirred too soon. Let a crust form and they’ll release.