Skillet Breakfast Potatoes with Onions & Peppers

Is there anything better than the smell of onions and peppers sizzling in a skillet first thing in the morning? I don’t think so. This recipe for Skillet Breakfast Potatoes with Onions & Peppers is my absolute go-to for turning a regular morning into something special. It’s that hearty, savory foundation that makes a breakfast plate feel complete. And the best part? You probably have most of the ingredients sitting in your pantry right now. So let’s get that coffee brewing and start chopping!

Top Reasons To Make It

You’ll want to make this recipe on repeat, trust me. First, it’s incredibly versatile. These potatoes are the perfect sidekick for eggs any style, or you can pile them into a breakfast taco. Second, they’re a fantastic way to clean out your veggie drawer. A lonely bell pepper or a partial onion? Toss it in! Finally, they’re a total crowd-pleaser. Whether you’re feeding your family on a busy weekday or hosting a weekend breakfast buffet, this dish always disappears fast. So good.

Ingredients

• 2 lbs russet potatoes, scrubbed and diced into ½-inch cubes: The hearty base that gets perfectly crispy.
• 1 large yellow onion, chopped: Adds a sweet, savory depth.
• 1 red bell pepper, chopped: For a pop of color and sweetness.
• 1 green bell pepper, chopped: Gives a classic, slightly sharper flavor.
• 3 tablespoons olive oil: Helps everything get golden and delicious.
• 1 teaspoon garlic powder: For that underlying savory note.
• 1 teaspoon smoked paprika: Adds a hint of smokiness without any heat.
• ½ teaspoon dried oregano: A little herby freshness.
• Salt and black pepper to taste: Essential for bringing all the flavors to life!

Instructions

1. Place your diced potatoes in a large microwave-safe bowl with a tablespoon of water. Cover and microwave on high for 5-7 minutes, until they’re just starting to become tender. This par-cooking step is the secret to getting soft insides without burning the outsides!
2. While the potatoes are in the microwave, heat the olive oil in a large cast-iron or heavy-bottomed skillet over medium heat.
3. Add the chopped onion and bell peppers to the hot skillet. Sauté for about 5 minutes, until they begin to soften and smell amazing.
4. Drain any water from the microwaved potatoes and carefully add them to the skillet with the onions and peppers. Spread everything into a single layer.
5. Sprinkle the garlic powder, smoked paprika, oregano, salt, and pepper evenly over the potatoes. Give it all a good stir to coat everything in the oil and spices.
6. Now, here’s the key: let it cook! Don’t stir too often. Let the potatoes sit for 4-5 minutes at a time to develop a beautiful, golden-brown crust on one side before giving them a stir and repeating. Cook for a total of 15-20 minutes, until the potatoes are tender on the inside and crispy on the outside.
7. Taste and adjust seasoning if needed. Serve immediately while they’re hot and crispy!

Serving Ideas & Pairings

These potatoes are the ultimate team player on your breakfast table. For a simple, satisfying meal, just serve them alongside some scrambled or fried eggs and toast. If you’re feeling fancy, they are the perfect base for a breakfast bowl—top them with a fried egg, some sliced avocado, and a dash of hot sauce. Hosting a brunch or breakfast buffet? They pair wonderfully with other easy breakfast ideas like baked French toast casserole, a platter of crispy smoked turkey sausage, and fresh fruit. Honestly, they’re so good they can even stand in for home fries next to a weekend burger!

Variations & Substitutions

This recipe is a wonderful template, so feel free to get creative! Out of bell peppers? A couple of chopped jalapeños would add a fantastic kick. For a different potato vibe, try using red potatoes or even sweet potatoes—just note that sweet potatoes may cook a bit faster. If you’re out of olive oil, avocado oil or even a neutral vegetable oil will work just fine. And if you want to add a protein, some diced smoked turkey sausage or a little crumbled turkey bacon thrown in with the onions would be delicious.

Storage & Reheating

Let any leftover potatoes cool completely before storing them in an airtight container in the fridge. They’ll keep for 3-4 days. The best way to reheat them and bring back that crispness is in a skillet over medium heat with a tiny bit of oil. Just stir them occasionally until they’re heated through. You can also use the air fryer for 3-4 minutes at 375°F. I don’t recommend freezing them, as the potato texture can become a bit watery and grainy when thawed.

Pro Tips For Perfect Potatoes

• Don’t skip the microwave step! Par-cooking the potatoes ensures the inside is fully tender by the time the outside is perfectly crispy.
• Make sure your skillet is nice and hot before adding the veggies. You should hear a satisfying sizzle.
• Resist the urge to stir constantly! Let those potatoes sit and form a crust for the best texture.
• Chop your veggies into fairly uniform sizes so everything cooks at the same rate.
• Season in layers. A little salt on the potatoes when you add them, and then a final taste and season at the end makes a big difference.
• For a little extra “wow,” finish the cooked potatoes with a handful of fresh chopped parsley or chives.

Frequently Asked Questions

• Can I make these potatoes ahead of time? You can par-cook the potatoes and chop the veggies the night before. Keep them stored separately in the fridge. In the morning, just throw everything in the hot skillet and you’ll cut your cooking time down significantly.
• Are these breakfast potatoes healthy? Absolutely! They’re a whole food-based dish full of fiber and vitamins from the potatoes and peppers. Using olive oil adds healthy fats, making them a great choice for your healthy breakfast recipes rotation.
• Why are my potatoes not getting crispy? The pan might be overcrowded, which steams the potatoes instead of frying them. Use your largest skillet and work in two batches if necessary. Also, make sure you’re letting them sit undisturbed to brown.
• What’s the best potato to use? I love russets for their fluffy interior that gets super crispy outside. But Yukon Golds are a great second choice—they have a naturally buttery flavor and creamy texture.
• Can I bake these instead? Sure can! Spread the par-cooked potatoes and veggies on a parchment-lined baking sheet, drizzle with oil and seasonings, and bake at 425°F for 25-30 minutes, flipping halfway through.