Home-Style Breakfast Potatoes
Skillet-browned russet potatoes with tender yellow onion, green bell pepper, and mild paprika seasoning. Serve them as a classic American breakfast side or a simple light meal.
- American
- American breakfast
- Breakfast potatoes
- dairy-free
- Gluten-Free
- Home-style
- potatoes
- side dish
- skillet
- Vegan
- Vegetarian
Shopping options
Check ingredients to include themPackage used · most used first
Russet potatoes · 1.5 Pound
Russet Potato
100%
Details
Green bell pepper · 1 Each
Organic Fresh Green Bell Pepper
100%
Details
Yellow onion · 1 Each
Kroger® Yellow Onion 3 lb Bag
17%
Details
Vegetable oil · 3 Tablespoon
Kroger® 100% Pure Vegetable Oil
5%
Details
Paprika · 1 Teaspoon
McCormick Paprika
4%
Details
Garlic powder · 0.5 Teaspoon
McCormick Garlic Powder
2%
Details
Ground black pepper · 0.25 Teaspoon
Smart Way™ Ground Black Pepper
1%
Details
Kosher salt · 0.75 Teaspoon
Diamond Crystal Salt Co.® Kosher Salt Flakes
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- Russet potatoes-1 1/2 pounds
- Yellow onion-1 each
- Green bell pepper-1 each
- Vegetable oil-3 tablespoons
- Paprika-1 teaspoon
- Kosher salt-3/4 teaspoon
- Garlic powder-1/2 teaspoon
- Ground black pepper-1/4 teaspoon
Scrub the potatoes and cut them into 1/2-inch dice. Cut the onion and green bell pepper into 1/2-inch pieces.
Use a stable cutting board and keep your fingers tucked back while dicing.
Heat 2 tablespoons vegetable oil in the skillet over medium heat. Add the potatoes and 1/2 teaspoon salt, toss to coat, then spread them into an even layer.
Add the potatoes carefully to the hot oil because surface moisture can cause spattering.
Keep the skillet handle turned away from the edge of the stove.
Cover and cook for 10 to 12 minutes, stirring every 3 to 4 minutes, until the potatoes are beginning to soften and develop light golden spots.
Lift the lid away from your face to avoid escaping steam.
Add the remaining 1 tablespoon oil, onion, and bell pepper. Cook uncovered for 10 to 12 minutes, stirring only every few minutes so the potatoes can brown against the skillet.
Keep the skillet handle turned away from the edge of the stove while cooking.
Sprinkle in the paprika, garlic powder, black pepper, and remaining 1/4 teaspoon salt. Cook for 2 to 3 minutes, tossing gently, until the vegetables are tender and the potatoes are deeply browned and easily pierced with a fork.
Use caution around the hot skillet while tossing the potatoes and vegetables.
Taste and adjust the seasoning if needed. Serve the potatoes hot from the skillet as a breakfast side or simple light meal.
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