This breakfast potatoes, peppers, and onions recipe is a classic skillet hash that turns simple pantry staples into a hearty, flavorful side dish. Crispy golden potatoes are tossed with sweet bell peppers and savory onions, all seasoned with paprika and garlic for a satisfying bite. It’s the perfect accompaniment to eggs, bacon, or sausage, and it comes together in one pan for easy cleanup.
Ingredients
- 1.5 lb (680 g) Yukon Gold or russet potatoes, scrubbed and cut into 1/2-inch cubes
- 2 tbsp (30 ml) olive oil, divided
- 1 medium yellow or red onion, thinly sliced (about 1 cup / 150 g)
- 1 large bell pepper (any color), cored, seeded, and sliced into 1/4-inch strips (about 1 cup / 150 g)
- 1 tsp paprika (smoked or sweet)
- 1/2 tsp garlic powder
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper, plus more to taste
- Optional: 1 tbsp (15 g) butter for extra richness
- Optional: 2 tbsp (8 g) chopped fresh parsley for garnish
Instructions
- Place the cubed potatoes in a large bowl and cover with cold water. Let them soak for 10 minutes, then drain and pat thoroughly dry with a clean kitchen towel. This removes excess starch and helps them crisp.
- Heat 1 tablespoon (15 ml) of olive oil in a large (12-inch) cast-iron or nonstick skillet over medium-high heat. Add the potatoes in a single layer (work in batches if needed) and let them cook undisturbed for 4–5 minutes until golden brown on the bottom.
- Stir the potatoes, then continue cooking for another 8–10 minutes, stirring occasionally, until they are browned on most sides and tender when pierced with a fork. Transfer the potatoes to a plate and set aside.
- Reduce the heat to medium and add the remaining 1 tablespoon (15 ml) olive oil to the skillet. Add the sliced onion and bell pepper. Cook, stirring occasionally, for 5–7 minutes until the vegetables are softened and starting to caramelize at the edges.
- Return the potatoes to the skillet with the onions and peppers. Sprinkle with paprika, garlic powder, salt, and black pepper. Stir well to coat everything evenly.
- If using, add the butter and let it melt, stirring to coat the hash. Cook for another 2–3 minutes until everything is heated through and the potatoes are extra crispy.
- Taste and adjust seasoning with more salt and pepper if needed. Garnish with fresh parsley if desired, and serve hot.
Tips
- Dry the potatoes well: After soaking, pat them completely dry. Any moisture left on the surface will steam the potatoes instead of crisping them.
- Don’t overcrowd the pan: If your skillet is too full, the potatoes will steam. Use a large pan or cook in batches to ensure they get golden and crispy.
- Substitutions: Use sweet potatoes or red potatoes instead of Yukon Gold. For a lower-carb option, swap the potatoes for cauliflower florets (cook them 5–7 minutes less).
- Make it spicy: Add a pinch of cayenne pepper or a diced jalapeño along with the onions and peppers for heat.
Serving Suggestions
Serve these breakfast potatoes as a hearty side to scrambled or fried eggs, alongside crispy bacon or sausage links, or wrapped in a warm tortilla with cheese for a breakfast burrito. They also pair well with roasted tomatoes, avocado slices, or a dollop of sour cream. For a brunch spread, serve with fresh fruit and toast.
Variations
- Add protein: Stir in cooked crumbled sausage, diced ham, or chorizo in the last few minutes of cooking.
- Cheesy hash: Sprinkle 1/2 cup (60 g) shredded cheddar or Monterey Jack over the top during the last 2 minutes of cooking, then cover the skillet until melted.
- Herb version: Add 1 teaspoon dried thyme or rosemary along with the paprika, or toss in fresh herbs like chives or dill at the end.
- Southwest style: Use poblano or jalapeño peppers instead of bell pepper, and add a pinch of cumin and chili powder.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, spread the hash in a single layer on a baking sheet and warm in a 375°F (190°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 for 5–7 minutes. Avoid microwaving, as it makes the potatoes soggy. For longer storage, freeze the cooked hash in a freezer-safe bag for up to 2 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use leftover boiled or baked potatoes? Yes, leftover potatoes work great. Cut them into cubes and skip the soaking step—just add them directly to the hot skillet and cook until crispy, about 8–10 minutes total.
Why are my potatoes not crispy? The most common reasons are too much moisture (not drying after soaking), overcrowding the pan, or cooking at too low a heat. Make sure the oil is shimmering before adding the potatoes, and give them space to brown.
Can I make this ahead of time? You can prep the vegetables and potatoes up to a day ahead—store them in separate containers in the fridge. Cook the hash fresh for best texture, though you can also fully cook it and reheat as described above.
What type of potato is best? Yukon Gold or russet potatoes are ideal because they have a good balance of starch and moisture, leading to crispy exteriors and fluffy interiors. Waxy potatoes like red or new potatoes hold their shape but are less crispy.
Can I use frozen peppers and onions? Yes, but thaw and drain them well first, and expect them to release more water—cook them a few minutes longer to evaporate the moisture before adding the potatoes.
Is this dish vegan? As written, yes, if you use olive oil and skip the optional butter. To keep it vegan, use a plant-based butter substitute or just omit it.
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