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Golden Pan-Seared Breakfast Potatoes

Crispy, golden, and appetizing, these breakfast potatoes are fried with a delightful medley of onions, peppers, and spices. A classic side dish that's quick to prepare and pairs excellently with any hearty morning meal.
4
55 min
TOTAL TIME
323
CALORIES
$1.32
PER SERVING
Golden Pan-Seared Breakfast Potatoes
Ingredients
8 INGREDIENTS
4 SERVINGS
Red Bell Pepper
1 whole red bell pepper
seeded and finely diced
Black Pepper
1/2 tsp black pepper
Canola Oil
3 tbsp canola oil
Red Skinned Potatoes
6 medium red skinned potatoes
cubed
Smoked Paprika
1 tsp smoked paprika
Garlic
2 cloves garlic
minced
Onion
1 large onion
finely diced
Fine Sea Salt
1 tsp fine sea salt
Directions
8 STEPS
15 min
PREP TIME
40 min
COOK TIME
55 min
TOTAL TIME
1
In a large pot filled with boiling water, parboil cubed red-skinned potatoes for 5 minutes, then drain thoroughly.
2
Over medium heat, warm canola oil in a large nonstick skillet.
3
Add finely diced onion. Sauté until they become translucent, which takes about 5 minutes.
4
Add finely diced red bell pepper and minced garlic. Cook for an additional 2 minutes until pepper softens.
5
Increase the heat slightly. Add the parboiled potatoes to the skillet along with mild smoked paprika, fine sea salt, and freshly ground black pepper.
6
Cover the skillet and let cook for 10 minutes until potatoes are fork-tender, stirring occasionally to prevent sticking. Make sure to evenly distribute the spices.
7
Remove the cover, turn up the heat to medium-high, and cook the potatoes for another 8 minutes. Stir occasionally until they turn golden brown.
8
Adjust seasoning according to personal preference while still hot and then serve alongside your favorite breakfast dish.
Health Info
Macros
51g
CARBS
11g
FAT
6g
PROTEIN
Allowed on these diets
VEGETARIAN
VEGAN
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Frequently Asked Questions
What type of potato is best for making breakfast potatoes?
Should I peel the potatoes?
How should I cut the potatoes?
What other ingredients can I add to breakfast potatoes?
How should I store leftover breakfast potatoes?
What is the best way to cook breakfast potatoes?
How can I prevent breakfast potatoes from sticking to the pan?
Can I make breakfast potatoes ahead of time?