Go Back
Skillet breakfast potatoes with onion and bell pepper in a cast iron skillet

Skillet Breakfast Potatoes

Diced potatoes cooked in one skillet with onion, bell pepper and paprika until tender inside and golden and crisp outside.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.