Description
These Crispy Breakfast Potatoes are golden brown, tender on the inside, and flavored with smoked paprika, onions, peppers, and scallions for a delicious and satisfying morning side dish. Parboiled potatoes are pan-fried until crisp, then sautéed with sautéed vegetables for perfect texture and flavor.
Ingredients
Potatoes
- 1 pound potatoes (red potatoes, white potatoes, or Yukon gold)
Seasonings and Oil
- 3-4 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼-½ teaspoon smoked or sweet paprika
Vegetables
- ¼ cup onion, diced
- ¼ cup green pepper, seeded and diced
- 2 scallions, white and green parts, chopped
Instructions
- Boil Potatoes: Place 1 pound of potatoes in a large saucepan and cover with water. Bring to a boil over high heat and cook for 10-15 minutes or until tender when pierced with a knife.
- Drain and Cool: Drain the water from the potatoes and set aside to cool enough to handle comfortably.
- Peel Potatoes: When cool, peel the potatoes by sliding the skins off with a sharp knife. Peeling is optional if you prefer skin-on potatoes.
- Dice Potatoes: Cut the potatoes into ½-inch pieces and spread them out on a cutting board to allow moisture to evaporate for optimal frying.
- First Fry: Heat 2 tablespoons olive oil in a skillet over high heat. Add the diced potatoes in a single layer, sprinkle with kosher salt and black pepper. Cook for 3-5 minutes without stirring to develop a crust.
- Flip and Continue Frying: Gently toss or flip the potatoes with a spatula; cook another 3-5 minutes until they start browning.
- Finish Frying: Continue cooking for about 10 minutes, shaking and flipping occasionally until potatoes are deep golden brown and crispy on most sides. Add olive oil 1 teaspoon at a time if additional oil is needed for crisping. Transfer to a separate dish.
- Sauté Vegetables: Heat 2 teaspoons olive oil in a large 12-inch nonstick skillet over medium-high heat. Add diced onion, green pepper, and scallions. Cook 2-3 minutes until crisp-tender and fragrant, then transfer vegetables to a bowl.
- Toss Potatoes with Vegetables and Paprika: Return the crispy potatoes to the skillet, sprinkle with smoked or sweet paprika, and toss to combine evenly.
- Final Heat: Cook just until the breakfast potatoes are heated through and crisp, then serve immediately.
Notes
- Parboiling the potatoes before frying ensures a tender inside and crispy outside.
- Peeling the potatoes is optional; leaving skins on adds rustic texture and nutrients.
- Using a high smoke point oil like olive oil ensures crispiness and flavor.
- Adjust paprika amount depending on how smoky or sweet you prefer the flavor.
- If you want extra crispiness, avoid overcrowding the pan when frying potatoes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American