Breakfast Potatoes
There is something so satisfying about red baby potatoes sauteed with onions and peppers for breakfast. I first made this recipe during my college days because it was inexpensive and filling! I love the simplicity of this dish and the fact that these homemade breakfast potatoes pair well with any main breakfast entree, such as pancakes, waffles, eggs Benedict, omelets, poached eggs, or quiche. These breakfast potatoes are simple to make and are absolutely delicious!
Breakfast Potatoes
Ingredients:
- 15 baby red potatoes, cleaned
- 2 tbsp butter
- ½ yellow onion, diced
- ¼ red large bell pepper, diced
- Garlic powder, to taste
- Paprika, to taste
- Crushed red pepper flakes, to taste
- Sea salt and freshly cracked black pepper, to taste
- 1 tbsp fresh parsley, chopped
How to Make Breakfast Potatoes:
Boil red potatoes (whole) in a large saucepan of well-salted water, for 10 minutes, until fork-tender.
Remove from heat and drain water. Cool for about 5 minutes. Once cooled, dice potatoes into the same-sized chunks.
Heat the butter over medium heat in a large skillet. Add potatoes and cook for about 15 minutes.
Add onions, red pepper, garlic powder, paprika, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste, and stir to combine.
Continue cooking until the potatoes are golden brown and the onions and peppers are tender.
Taste and re-season if needed, then garnish with parsley. Serve and enjoy.
Â
Equipment
Ingredients
- 15 baby red potatoes cleaned
- 2 tbsp butter
- ½ yellow onion diced
- ¼ red large bell pepper diced
- Garlic powder to taste
- Paprika to taste
- Crushed red pepper flakes to taste
- Sea salt and freshly cracked black pepper to taste
- 1 tbsp fresh parsley chopped
Instructions
- Boil red potatoes (whole) in a large saucepan of well-salted water, for 10 minutes, until fork-tender.
- Remove from heat and drain water. Cool for about 5 minutes. Once cooled, dice potatoes into the same-sized chunks.
- Heat the butter over medium heat in a large skillet. Add potatoes and cook for about 15 minutes.
- Add onions, red pepper, garlic powder, paprika, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste, and stir to combine.
- Continue cooking until the potatoes are golden brown and the onions and peppers are tender.
- Taste and re-season if needed, then garnish with parsley. Serve and enjoy.
This so reminds me of a good camping breakfast…yummy!
This so reminds me of a good camping breakfast…yummy!
This so reminds me of a good camping breakfast…yummy!
Hi, your blog is nice…I like your blog…
Wanna exchange link? My blog is about soup recipe, please leave me a msg if you want exchange link with me. Thank you.
i think i’ll make this for dinner tonight, with a poached egg on top…yummy.
I’m in love with breakfast potatoes. these look delicious! I like to roast extra potatoes when I roast a chicken, so I can saute them the next day for breakfast. Also, a quick shortcut to avoid boiling? I partially bake them in the microwave. Poke a couple holes in them, and microwave for 7-8 minutes, let them cool a bit, then cut as you like and saute them.
would this dish freeze well? this is the perfect recipe, i just want to make a lot ahead of time and freeze for future breakfasts’…
Brandy,
I honestly don’t know. Let me know how it turns out & I may try it out in the future.
Cheers,
Pam
You are such an awesome lady. Whenever I try your recipes they always turn out to be excellent. I made these potatoes the other day and my family loved them. Thanks.