Breakfast potatoes cubed are a classic diner-style side dish made from russet potatoes, diced into even cubes, and pan-fried until golden and crispy on the outside while staying tender inside. This recipe delivers that perfect texture with a simple technique: parboiling the potatoes first, then searing them in a hot skillet with onions and bell peppers. It’s a reliable, crowd-pleasing side that comes together in under an hour and pairs with almost any breakfast.
Ingredients
- 2 lb (900 g) russet potatoes (about 4 medium), scrubbed and cut into ¾-inch cubes
- 1 tbsp (15 ml) kosher salt, plus more for seasoning
- 3 tbsp (45 ml) olive oil or vegetable oil, divided
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 1 red bell pepper, diced (about 1 cup / 150 g)
- 1 tsp (5 g) paprika
- ½ tsp (2.5 g) garlic powder
- ½ tsp (2.5 g) black pepper
- 2 tbsp (30 g) unsalted butter (optional, for extra richness)
- 2 tbsp (8 g) fresh parsley, chopped (for garnish)
Instructions
- Parboil the potatoes: Place the cubed potatoes in a large pot and cover with cold water by 1 inch (2.5 cm). Add 1 tbsp (15 ml) kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook for 5–7 minutes, until the potatoes are just tender when pierced with a fork but still hold their shape. Drain well and let them sit in the colander for 2–3 minutes to steam off excess moisture.
- Heat the skillet: While the potatoes drain, heat 2 tbsp (30 ml) of the oil in a large cast-iron or nonstick skillet over medium-high heat until shimmering. Add the remaining 1 tbsp (15 ml) oil and swirl to coat.
- Sear the potatoes: Carefully add the potatoes to the hot skillet in a single layer (work in batches if needed). Let them cook undisturbed for 4–5 minutes, until the bottoms are golden brown and crispy. Use a spatula to turn them, then continue cooking, turning occasionally, for another 8–10 minutes, until evenly browned and crispy on all sides.
- Add aromatics: Push the potatoes to one side of the skillet. Add the onion and bell pepper to the empty side, along with a pinch of salt. Cook, stirring occasionally, for 4–5 minutes, until the vegetables are softened and starting to brown. Stir everything together.
- Season and finish: Sprinkle the paprika, garlic powder, and black pepper over the potatoes. If using butter, add it now and stir until melted and coating the potatoes. Cook for another 1–2 minutes to meld the flavors. Taste and adjust salt if needed.
- Garnish and serve: Remove from heat, sprinkle with fresh parsley, and serve hot.
Tips
- Don’t skip the parboil: This step is key for achieving creamy interiors without burning the outside. If you skip it, the potatoes will likely be raw in the center or overcooked on the surface.
- Dry the potatoes thoroughly: After draining, let them sit in the colander and even pat them with a clean kitchen towel. Excess moisture creates steam, which prevents browning.
- Use a heavy skillet: Cast iron or stainless steel retains heat better than nonstick, giving you a deeper crust. If using nonstick, you may need to increase the heat slightly.
- Don’t overcrowd the pan: If you’re doubling the recipe, cook the potatoes in two batches. Overcrowding lowers the pan temperature and leads to steaming instead of crisping.
Serving Suggestions
Serve these cubed breakfast potatoes alongside scrambled eggs, fried eggs, or an omelet. They also work well with breakfast sausage, bacon, or ham. For a hearty brunch, add them to a breakfast burrito or serve with a side of toast and fresh fruit. They’re also great as a side for roasted chicken or grilled steak at dinner.
Variations
- Loaded: Top with shredded cheddar cheese, crumbled bacon, and a dollop of sour cream.
- Southwest: Add ½ tsp (2.5 g) chili powder and ¼ tsp (1 g) cumin along with the paprika. Stir in ½ cup (75 g) corn kernels and ¼ cup (40 g) chopped jalapeño with the onions.
- Herb: Use fresh rosemary or thyme instead of parsley. Add 1 tsp (1 g) dried oregano with the other spices.
- Sweet potato: Swap half or all of the russets for sweet potatoes. Reduce parboil time to 4–5 minutes, as they cook faster.
- Garlic lover: Add 2 minced garlic cloves with the onions and cook for 1 minute until fragrant.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days. To reheat, spread the potatoes on a baking sheet and warm in a 400°F (200°C) oven for 8–10 minutes, or until hot and crispy. You can also reheat in a skillet over medium heat with a little oil, stirring occasionally, for 5–7 minutes. The microwave will work but will make them soft; use it only if you’re in a hurry. For longer storage, freeze the cooked potatoes in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat from frozen directly in a hot skillet or oven.
Frequently Asked Questions
Can I use other types of potatoes? Yes, Yukon Gold or red potatoes work well. They have a lower starch content and may not get quite as crispy, but they hold their shape nicely. Avoid waxy new potatoes, which can become gummy.
Why are my potatoes sticking to the pan? The pan may not be hot enough when you add the potatoes, or there isn’t enough oil. Make sure the oil is shimmering before adding, and use a spatula to gently release any stuck pieces rather than forcing them.
Can I make these ahead of time? Yes, you can parboil the potatoes up to 24 hours in advance and keep them in the fridge. Pat them dry before cooking. You can also fully cook the potatoes and reheat them as described above.
How do I get extra crispy potatoes? After draining, toss the potatoes with a little cornstarch (about 1 tbsp / 8 g) before frying. This helps absorb surface moisture and creates an even crispier crust.
Are these potatoes gluten-free? Yes, this recipe is naturally gluten-free. Just ensure your paprika and garlic powder are pure spices without added gluten-containing fillers.
Can I use olive oil for frying? Yes, extra-virgin olive oil works, but it has a lower smoke point than vegetable or canola oil. Use a combination or stick with a neutral oil if you’re worried about burning.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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