Easy Breakfast Potatoes

Where are my breakfast people at?!

Breakfast potatoes are my FAVORITE side dish to get when I am out for breakfast. I love the crisp, the veggies, and the savory flavors. To save a buck I developed a recipe to keep me home in my pjs vs. venturing out for brunch.

I hope you enjoy them as much as me!


  • 24 oz Yukon gold potatoes or petite medley
  • 4 tbsp olive oil
  • 1 white onion – diced
  • 1 red bell pepper – diced
  • 1 green bell pepper – diced
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder


  1. Dice the potatoes – 1/2″
  2. Add the potatoes to a pot and cover with cold water. Bring to a boil and cook for 5 minutes, then drain.
  3. Dice the onion and bell pepper – place in a bowl.
  4. Heat the olive oil in a cast iron skillet over medium heat.
  5. Add the drained potatoes in a single layer to the skillet and cook untouched for 5 minutes until golden brown.
  6. Then add the diced onion and bell peppers along with the spices to the skillet, then stir.
  7. Saut̩ and cook for another 5-10 minutes until golden to protection (I like mine crispy so I am towards the higher end Р10 minutes).
  8. Remove from heat & enjoy!


  • Store in an airtight container for up to 2 days.
  • Reheat leftovers in a skillet adding a little oil – microwave works too — no need for oil if using microwave.
  • Top with avocado, sriracha, maple syrup, cheese, or green onions! The options are endless. 🙂

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