Chef Hak’s breakfast potatoes are a diner-style home fry that delivers a crispy golden crust and a soft, fluffy interior every time. The secret is a two-step cooking method: parboiling the potatoes in seasoned water, then pan-frying them with a generous amount of oil and butter. This recipe works because it uses a simple technique that anyone can master, and the result is a versatile side dish that pairs perfectly with eggs, bacon, or a hearty brunch spread.
Ingredients
- 2 lb (900 g) russet or Yukon Gold potatoes, scrubbed and cut into 1-inch (2.5 cm) cubes
- 1 tbsp (15 g) kosher salt, plus more for seasoning
- 1 tsp (5 g) black pepper
- 1 tsp (5 g) garlic powder
- 1 tsp (5 g) onion powder
- 1/2 tsp (2.5 g) smoked paprika (optional)
- 3 tbsp (45 ml) olive oil or vegetable oil, divided
- 2 tbsp (28 g) unsalted butter
- 1 small yellow onion, diced (about 1 cup / 150 g)
- 1 red bell pepper, diced (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 2 tbsp (8 g) fresh parsley, chopped (for garnish)
Instructions
- Place the cubed potatoes in a large pot and cover with cold water by 2 inches (5 cm). Add 1 tbsp (15 g) 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 fork-tender but not falling apart. Drain well and let steam dry for 5 minutes.
- While the potatoes dry, heat 2 tbsp (30 ml) of the oil in a large cast-iron or heavy-bottomed skillet over medium-high heat. Add the diced onion and bell pepper. Cook, stirring occasionally, for 4–5 minutes until softened and lightly browned. Add the minced garlic and cook for 30 seconds until fragrant. Transfer the vegetables to a plate and set aside.
- Add the remaining 1 tbsp (15 ml) oil and the butter to the same skillet. Increase heat to high. Once the butter is foaming, add the parboiled potatoes in a single layer. Do not overcrowd—use two skillets if needed. Let them cook undisturbed for 3–4 minutes until the bottoms are deep golden brown.
- Flip the potatoes with a spatula and continue cooking, flipping every 2–3 minutes, for 10–12 minutes total, until all sides are crispy and golden. The potatoes should be cooked through and easily pierced with a fork.
- Return the cooked onion-pepper mixture to the skillet. Sprinkle with black pepper, garlic powder, onion powder, and smoked paprika (if using). Toss everything together and cook for 1–2 minutes to heat through. Taste and add salt if needed.
- Remove from heat, garnish with fresh parsley, and serve immediately.
Tips
- Don’t skip the parboil: This step is crucial for a creamy interior and crispy exterior. If you skip it, the potatoes will likely burn on the outside before cooking through.
- Dry the potatoes thoroughly: After draining, let them sit in the colander for at least 5 minutes. Excess moisture will cause steaming instead of browning.
- Use a heavy skillet: Cast iron or stainless steel retains heat better than nonstick, giving you a better crust. Avoid overcrowding the pan—if you add too many potatoes, they’ll steam.
- Season in layers: Salting the boiling water seasons the potatoes from the inside out. Add the dry spices at the end to avoid burning them.
Serving Suggestions
Serve these breakfast potatoes alongside scrambled eggs, crispy bacon, or sausage links. They also work well as a side for a brunch frittata, a breakfast burrito, or even as a base for a loaded potato bowl with cheese, sour cream, and chives. For a lighter option, pair them with a fresh green salad.
Variations
- Spicy version: Add 1/2 tsp (2.5 g) cayenne pepper or a diced jalapeño with the onion and bell pepper.
- Herb version: Stir in 1 tsp (1 g) dried thyme or rosemary along with the garlic powder.
- Cheesy version: Sprinkle 1/2 cup (60 g) shredded cheddar cheese over the hot potatoes and let it melt before serving.
- Sweet potatoes: Substitute peeled sweet potatoes for russets. Reduce parboiling time to 3–4 minutes, as they cook faster.
Storage and Reheating
Store leftover breakfast potatoes in an airtight container in the refrigerator for up to 4 days. To reheat, spread them on a baking sheet and warm in a 400°F (200°C) oven for 8–10 minutes until crispy. You can also reheat them in a skillet over medium-high heat with a little oil for 5–7 minutes. Avoid microwaving, as it will make them soggy.
Frequently Asked Questions
Can I use waxy potatoes like red or new potatoes? Yes, but they will have a slightly different texture—they hold their shape well but may not get as fluffy inside. Parboil them for 3–4 minutes instead of 5–7.
Why are my potatoes sticking to the pan? This usually happens if the pan isn’t hot enough or if you try to flip them too early. Let them develop a crust before turning. Also, make sure the potatoes are dry before adding them to the oil.
Can I make these ahead of time? Yes, you can parboil the potatoes a day in advance and store them in the refrigerator. When ready to cook, dry them well and proceed with the frying step. The total time will be shorter.
Can I bake these instead of frying? Absolutely. Toss the parboiled potatoes with the oil and butter (melted) and spread on a baking sheet. Bake at 425°F (220°C) for 20–25 minutes, flipping halfway, until golden and crispy.
What if I don’t have smoked paprika? You can omit it or substitute with regular paprika, chili powder, or a pinch of cayenne for heat. The flavor will be slightly different but still delicious.
How do I get extra crispy potatoes? After parboiling, toss the potatoes with a little cornstarch (about 1 tbsp / 8 g) before frying. This creates an even crispier coating.
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