Crispy Breakfast Potatoes
Crispy on the outside, tender on the inside—these breakfast potatoes are packed with flavor and perfect alongside eggs or served in a breakfast bowl. Loaded with bell peppers and onions for a savory finish, they're a brunch favorite that never disappoints.
Ingredients
2 pounds Yukon Gold or Russet potatoes, diced
¼ cup olive oil
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
¼ teaspoon cayenne pepper (optional, for heat)
2 tablespoons butter
½ cup diced bell peppers (red or green)
½ cup diced onions
2 tablespoons chopped fresh parsley (optional)
Directions
Bring a pot of salted water to a boil. Add diced potatoes and cook for 5–7 minutes until slightly tender but still firm. Drain and let cool.
Toss the cooled potatoes with olive oil, salt, pepper, garlic powder, onion powder, paprika, and cayenne.
Heat butter in a large skillet over medium-high heat. Add seasoned potatoes and cook for 10–15 minutes, stirring occasionally, until crispy and golden brown.
Stir in diced bell peppers and onions. Cook for 5 more minutes until softened.
