These Skillet Breakfast Potatoes are crispy, golden, and packed with flavor! Tossed with onions and your favorite spices, they make a hearty start to your day.
I love how easy they are to whip up in just one pan! There’s something satisfying about that crispy edge. Perfect for a lazy weekend brunch—who wouldn’t want potatoes like these?
Key Ingredients & Substitutions
Russet Potatoes: These are great for making crispy potatoes due to their high starch content. If you prefer a waxy variety, try Yukon Golds for a creamier texture.
Oil: I often use olive oil for its flavor, but vegetable, canola, or avocado oil works too. Choose what you have handy!
Onion and Bell Pepper: They add sweetness and flavor. Throw in green bell pepper or even shallots if you want a different twist!
Spices: Smoked paprika gives a nice smoky touch. If you don’t have it, regular paprika works fine. Feel free to skip the chili powder if you want it milder.
Feta Cheese: Feta adds creaminess and tang. You can swap it with shredded cheese of your choice, like cheddar or Monterey Jack. Cotija is another tasty option!
How Do I Get the Potatoes Perfectly Crispy?
Crispy potatoes can be achieved by following a few important steps. First, rinsing the cubed potatoes removes excess starch, which helps them crisp up better. Make sure to dry them thoroughly before cooking.
- Preheat the skillet with oil until hot before adding potatoes. This will help create that golden crust.
- Cook the potatoes without stirring for about 5 minutes to get a good sear. Stirring too often prevents browning.
- Once they start to brown, continue cooking and checking for tenderness—about 10-12 minutes in total.
With these tips, you’ll have delightfully crispy and tender breakfast potatoes every time! Enjoy your cooking adventure!
Skillet Breakfast Potatoes
Ingredients You’ll Need:
- 4 medium russet potatoes, peeled and diced into 1-inch cubes
- 2 tablespoons vegetable oil or olive oil
- 1 small onion, finely chopped
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder (optional, for a bit of heat)
- 1 teaspoon ground cumin
- Salt and black pepper, to taste
- 2 large eggs
- 1/4 cup crumbled feta cheese (or cotija cheese)
- Fresh cilantro, chopped for garnish
- 1 fresh red chili, thinly sliced (optional, for garnish)
How Much Time Will You Need?
This recipe will take about 30 minutes total. You’ll spend about 10 minutes prepping the ingredients, and then 20 minutes cooking and finishing them up. A quick, tasty breakfast in no time!
Step-by-Step Instructions:
1. Prepare the Potatoes:
Start by rinsing the diced potatoes under cold water. This removes excess starch, helping them become nice and crispy. After rinsing, make sure to pat them dry with a clean towel.
2. Heat the Skillet:
In a large cast-iron skillet, heat the oil over medium heat until it’s nice and shimmering. This will ensure the potatoes will fry up perfectly!
3. Cook the Potatoes:
Add the dried potatoes to the skillet in an even layer. Let them cook without stirring for about 5 minutes so they develop a lovely golden crust. After that, stir them and continue cooking for another 10-12 minutes, or until they are tender and golden all over.
4. Sauté the Veggies:
Next, add the chopped onion, red bell pepper, and minced garlic to the skillet. Stir everything well and sauté for about 3-4 minutes, until the onions become translucent and the peppers soften.
5. Add the Spices:
Sprinkle in the smoked paprika, chili powder, cumin, salt, and black pepper. Give it a good stir to make sure all the potatoes and veggies are coated with those tasty spices.
6. Cook the Eggs:
Using a spoon, make two wells in the potatoes and crack an egg into each well. Cover the skillet with a lid and let it cook on low heat until the egg whites are set but the yolks are still runny—this will take about 4-5 minutes.
7. Garnish and Serve:
Once the eggs are cooked to your liking, remove the skillet from heat. Top with crumbled feta cheese, chopped cilantro, and sliced red chili for a pop of flavor!
Serve your beautiful breakfast potatoes hot, right from the skillet. They’re perfect for a cozy morning at home or a cheerful brunch with friends. Enjoy every delicious bite!
Can I Use Different Types of Potatoes?
Absolutely! While russet potatoes are great for crispiness due to their starch content, you can also use Yukon Gold for a creamier texture or red potatoes for a waxier bite. Just keep in mind that cooking times may vary slightly based on the type of potato you choose.
How Can I Make This Recipe Vegetarian?
This recipe is already vegetarian! If you want to adapt it for a vegan diet, simply substitute the eggs with tofu scramble or chickpea flour scramble, and replace the feta with a vegan cheese option. It will still be delicious and filling!
Can I Prepare This Ahead of Time?
Yes! You can cook the potatoes and vegetable mixture ahead of time, store it in the fridge for up to 3 days, and reheat it on the stovetop or in the microwave. Just add the eggs fresh just before serving for the best texture!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them gently on the stove or in the microwave, stirring occasionally to ensure even heating. You might want to add a little splash of water if they seem dry while reheating.