Breakfast Potatoes Recipe
Potatoes have been a staple in breakfast menus for centuries, thanks to their affordability, nutritional value, and versatility. Originating from the Americas, potatoes were introduced to Europe in the 16th century and quickly became a global phenomenon
Equipment
- Cutting board
- Sharp knife
- Large skillet or frying pan
- Spatula
- Medium-sized pot
Ingredients
- 4 medium-sized russet potatoes
- 1 medium onion, finely chopped
- 1 bell pepper (red, green, or yellow), diced
- 3 tablespoons olive oil or unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon chili powder (optional, for a spicy kick)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh parsley or chives, chopped (optional, for garnish)
Instructions
- Prepare the PotatoesWash, peel (optional), and dice the potatoes into small, even cubes (about ½ inch). Even sizing ensures consistent cooking.
- Parboil the PotatoesFill a medium-sized pot with water and bring it to a boil. Add a pinch of salt and the diced potatoes.
- Let them boil for 5–7 minutes until slightly tender but not fully cooked. Drain and set aside.
- Heat the PanHeat the olive oil or butter in a large skillet over medium heat. Ensure the oil is hot before adding the potatoes to prevent sticking.
- Cook the PotatoesAdd the parboiled potatoes to the skillet in a single layer. Allow them to cook undisturbed for 5 minutes to achieve a golden-brown crust.
- Add VegetablesStir in the chopped onion and bell pepper. Cook for another 8–10 minutes, stirring occasionally, until the vegetables soften and the potatoes are crispy.
- Season to TasteSprinkle garlic powder, paprika, chili powder, salt, and pepper over the potatoes and vegetables. Toss everything to combine.
- Serve and GarnishRemove from heat and transfer to a serving dish. Garnish with fresh parsley or chives for a burst of color and added freshness.