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.
$3.82
Per Serving
$0.96
Total
42 min
Prep
15 min
Cook
27 min
Difficulty
easy
Servings
100%
100%
17%
5%
4%
2%
1%
0%
Spatula
Measuring Spoons
Cutting Board
Skillet
Chef’s knifeCutting BoardChef’s knifeScrub 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.
SpatulaMeasuring SpoonsSkilletHeat 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.
SpatulaSkilletCover 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.
SpatulaMeasuring SpoonsSkilletAdd 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.
SpatulaMeasuring SpoonsSkilletSprinkle 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.
SkilletTaste 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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