Breakfast Potatoes

Ingredients

• 907 g (2 lb)russet potatoes
• 10 ml (2 tsp)paprika
• 5 ml (1 tsp)chilli powder
• 5 ml (1 tsp)garlic powder
• to tastesalt and black pepper
• 30 ml (2 tbsp)olive oil
• 1red pepper, diced
• 1green pepper, diced
• 1 smallonion, diced
• to garnishfresh coriander or parsley
• to taste, optionalavocado, sliced

Instructions

1. 1

   Prepare potatoes

   Peel the potatoes and cut them into small cubes. Rinse, drain and set aside.

2. 2

   Season potatoes

   Toss the potatoes with the paprika, chilli powder, garlic powder, and salt and pepper to taste.

3. 3

   Heat the oil

   Warm the olive oil in a frying pan over a medium heat.

4. 4

   Cook first side

   Arrange the potatoes in a single layer in the pan, without overcrowding. Cover and cook for 3 minutes, then gently stir and turn them over.

5. 5

   Brown the potatoes

   Repeat the covered cooking, stirring and turning about four times, until the potatoes are golden brown and tender.

6. 6

   Add the vegetables

   Add the red and green peppers and onion, then mix well. Cover and cook for about 2–3 minutes, until the peppers are crisp-tender.

7. 7

   Garnish and serve

   Finish with coriander or parsley. Serve with sliced avocado if desired.

What are breakfast potatoes?

Breakfast potatoes are a familiar American-style potato dish, often served alongside eggs or other brunch favourites. This version cooks cubed russet potatoes with paprika, chilli and garlic, then adds peppers and onion for colour and sweetness.

Russets are starchy potatoes that can turn tender inside while browning on the outside. Cooking them in a single layer helps the pan do its work rather than letting the cubes steam in a crowded pile.

Nutrition and macros by portion

The nutrition label shows one serving as written: 291 calories, 8g protein, 64g carbs, 1g fat.

The potatoes provide most of the carbohydrate, while the olive oil contributes most of the fat. The recipe lists no substantial protein ingredient, so serve a portion with eggs, beans or another protein-rich accompaniment if you want a more balanced plate.

Choosing the ingredients

Potatoes: Russets suit this method well because their starchy texture gives the finished cubes a fluffy centre. Cut them into similarly sized small pieces so they cook at roughly the same rate.

Spices: Paprika, chilli powder and garlic powder season the potatoes before they go into the pan. Distribute them evenly over the cubes so each bite gets a little flavour.

Peppers and onion: These go in near the end, so they keep some bite instead of becoming too soft during the longer potato cooking.

Getting a golden crust

Single layer: Give the potatoes room in the pan; if they are piled on top of each other, they are more likely to soften without browning. Cook in batches if your pan cannot fit them in one layer.

Gentle turning: The method uses covered cooking in short intervals, followed by stirring and turning. Move the cubes carefully so their edges can brown without breaking them up.

How to judge doneness

Potatoes: Look for golden-brown sides and check that a cube is tender when pierced or bitten. If the outside is browning before the centre is ready, keep cooking gently and check again.

Vegetables: Add the peppers and onion only after the potatoes are tender. The final 2–3 minutes should soften them while leaving the peppers crisp-tender.

Timing and pan space

The stated total time is 20 minutes, so have the vegetables diced and spices measured before you start cooking. The method's repeated turns and the size of the potato cubes will affect how quickly they become tender.

A broad frying pan makes it easier to spread the potatoes in one layer. If you need to cook in batches, combine everything with the peppers and onion at the end.

What to serve with them

For breakfast or brunch, serve the potatoes with eggs or another favourite savoury breakfast item. Sliced avocado is an optional accompaniment mentioned in the recipe.

They also work as a side for a simple lunch or dinner. Add coriander or parsley just before serving for a fresh finish.

Recipe notes & tips

• Cut the potatoes into small, even cubes so they cook more consistently.
• Drain the rinsed potatoes well before seasoning them.
• Spread the cubes out in one layer and use batches if necessary.
• Keep the heat at medium and turn the potatoes gently during cooking.
• Add the peppers and onion near the end to preserve some of their texture.
• Choose either coriander or parsley for the garnish, according to your preference.

Variations

• Smokier spice: Use smoked paprika in place of regular paprika.
• Milder heat: Reduce or leave out the chilli powder.
• Fresh herbs: Try chopped chives as an alternative garnish.
• Extra colour: Use additional diced peppers, keeping the pan uncrowded.
• Avocado finish: Serve with sliced avocado as suggested in the method.

Common mistakes to avoid

• Crowding the pan: The potatoes may steam instead of browning; cook them in a single layer or in batches.
• Uneven cubes: Larger pieces may stay firm while smaller ones soften; aim for similar-sized cubes.
• Skipping the drain: Wet potatoes can make it harder to brown them; drain them well after rinsing.
• Turning too roughly: The cubes can break apart; stir and flip them gently.
• Adding vegetables too early: They may become too soft; wait until the potatoes are tender.
• Overcooking the peppers: They can lose their bite; check them after the specified 2–3 minutes.

How to store

Cool leftovers and refrigerate them in a sealed container for up to 3 days. Reheat in a frying pan over medium heat until hot, stirring occasionally; the microwave also works, though the potatoes may be softer.

Frequently asked questions