These scrumptious breakfast potatoes crisped up with bacon, onions, and bell peppers are the perfect savory accompaniment to your eggs, toast, or any other favorite morning meal!
Crispy, Loaded Up Breakfast Potatoes
When I think about “lazy” Sunday mornings in our household, I can't help but imagine either my hubby or our son at the stove, preparing their favorite savory breakfast potatoes to go with their eggs.
My guys will take their sweet time peeling and then meticulously dicing potatoes into small cubes before adding them into a hot skillet with some hefty dashes of spices and seasonings, and perhaps some other tasty little morsels. Let me tell you, they make those potatoes look (and smell!) so good!
So in honor of them and their adoration of this yummy breakfast side, I've whipped up my own tasty breakfast potatoes recipe to share here, one inspired by the two of them and their excellent skillet skills with a batch of their best breakfast potatoes.
I've loaded my version up with all sorts of flavorful, savory-smoky ingredients, made them nice and crispy, and perfect to serve up on a “lazy” Sunday morning or any other day of the week!
How to Make Breakfast Potatoes
My favorite way to prepare breakfast potatoes is to use a large cast-iron skillet (you can also use a large, non-stick pan), as this heats up really well and allows the diced potatoes to get those golden-brown, crispy edges which to me is one of the most appealing things about breakfast potatoes.
Because I'm using red potatoes here for my recipe, the cook time is right around only 20-22 minutes in the pan. I find that red potatoes actually cook up quicker than russet potatoes because they're a bit less starchy!
And those tasty added morsels? My favorites are a handful of chopped bacon, some diced onion, plus some diced red and green bell peppers.
I also happen to love the taste of a good sprinkle of smoky spices, so I liberally shake in some smoked paprika, regular paprika, black and white pepper, and some granulated garlic and onion.
Here's a glance at my breakfast potatoes recipe: (or just jump to the full recipe)
- For starters, I peel and dice up some red potatoes into medium-small cubes.
- I get my skillet nice and hot and quickly crisp up my chopped bacon, then remove it from the pan.
- Next, I add my diced potatoes, onions and bell peppers into the skillet to cook and crisp until tender and golden-brown; then I season things up, add the bacon back in, and serve piping hot!
The taste of these breakfast potatoes is out of this world—your eggs and toast will love being all nestled up next to these! 😉
by Ingrid Beer
Yield: Serves 6
Nutrition Info: 265 calories
Prep Time: 15 minutes
Cook time: 22 minutes
Total time: 37 minutes
- 4 strips bacon, chopped
- Avocado oil
- 6 medium red potatoes, peeled and diced into medium-small (roughly ½”) cubes
- ½ white onion, diced
- 1 red bell pepper, cored, seeded, and diced
- 1 green bell pepper, cored, seeded, and diced
- Black pepper
- ½ teaspoon of granulated garlic
- ½ teaspoon granulated onion
- ¼ teaspoon smoked paprika
- ¼ teaspoon paprika
- Pinch white pepper
- 1 to 2 tablespoons sliced green onion, for garnish
- Place a large cast-iron (or non-stick) skillet over high heat, and once hot, add in a small drizzle of the oil plus the chopped bacon, and quickly crisp it up; remove bacon from pan and hold on paper towel-lined plate.
- Add into the skillet about 2 to 3 tablespoons more of the avocado oil, then add in the diced potatoes, onions, red and green bell peppers, plus a generous pinch or two of salt, and stir to combine; turn the heat down to medium or medium-low, cover the pan, and cook the potato mixture for about 20 to 22 minutes, stirring it every several minutes to move it around for even cooking/crisping.
- Check the potatoes around 20 minutes into their cooking, and if tender (or getting very close to being completely tender), uncover, and sprinkle in another pinch of salt, some black pepper, and the granulated garlic, onion, smoked paprika, paprika and pinch of white pepper; stir to incorporate.
- Turn the heat up under the skillet to high, add another drizzle of oil to your breakfast potatoes if needed (about 1 tablespoon), and allow the potato mixture to really crisp up for that last minute or so.
- Remove from heat and add into the pan the crispy bacon and the green onions, stir to incorporate, and serve while hot!
Tips & Tidbits for my Breakfast Potatoes:
- Waxy potatoes: While you can certainly use russet potatoes for this breakfast potatoes recipe, I like to go the route of waxy red potatoes. They're a bit less starchy, and they tend to cook up a little bit quicker than the russets. They also tend to stick to the pan less, and hold their shape.
- Go vegetarian: If you're making these breakfast potatoes for a vegetarian crowd, simply omit the bacon and use only the veggies. They're just as delicious!
- Bacon substitutions: You can substitute breakfast sausage, spicy or sweet sausage, or even smoked sausage for the bacon if you prefer. You can even use chicken or turkey bacon (or sausage).
- Cover the pan to expedite cooking: I like to start with higher heat when I first add the diced potatoes into the pan to allow them to gain some golden color, and then I lower the heat so they don't burn on the outside without becoming tender in the center. I also like to cook the potatoes covered to allow for some steam to help expedite the process, then later uncover and allow them to crisp more at the end.