Breakfast Potatoes with Peppers and Onions – An Easy Home Fries Recipe
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Breakfast Potatoes with Peppers and Onions (also known as skillet potatoes) is the perfect side dish for any time of day. Made on the stove top, this easy home fries recipe is a hit no matter what time of day you make it.
Home-Fried Potatoes
I honestly can say that home-fried potatoes are one of my true pleasures in life. Of course, that’s along side of Homemade Pudding, Fried Pork Chops, Ultimate Chocolate Chip Cookies, and about ten other recipes off the top of my head. I found this particular recipe in my trusty Vegetables on the Side Cook Book.
Home Fries with peppers and onions feature a crispy, golden brown crust that is just as home-cooked as it gets. Serve for breakfast along side eggs or pancakes, for brunch with a nice quiche, or dinner with some salmon patties, these breakfast potatoes with peppers and onions are truly a versatile dish.
Ingredient List
- Mild Vegetable Oil such as Canola or Olive Oil
- Butter
- Onions, thinly sliced or chopped
- Green Bell Pepper or Red Bell Pepper, diced
- White Potatoes (a waxy potato such as Russet potatoes is best)
- Salt
- Black Pepper
How to make breakfast potatoes with peppers and onions?
Step by Step Instructions
- In a large pot, boil whole potatoes with skin intact in salted water until tender. Drain well, and cut into cubes. Prep the peppers and onions.
- In a large skillet, heat oil and butter over medium heat. Be sure to let the pan and oil come up to temperature before adding vegetables.
- Add diced onions and diced green peppers; cook, stirring occasionally until softened approximately 5 minutes.
- To the mixture, add the cooked potatoes. Cook over medium-high heat, turning often so the potatoes do not burn. Cook until golden brown and crusty, up to 20 minutes.
- Season to taste with salt and black pepper.
Storage Instructions
Let leftovers cool; transfer to an airtight container, and store in the refrigerator for up to a week. Rewarm in the microwave, or for crispy potatoes, heat in an air fryer.
Recipe Variations
- For more flavor, add minced garlic or garlic powder. Be careful not to burn the garlic.
- Love spice, add in a minced jalapeno pepper with the onions. Or, add some cayenne pepper or hot sauce to serve.
- Make it a breakfast skillet by adding eggs, bacon, sausage or ham.
- Add in your favorite diced veggies.
Optional Ingredients
- Seasonings or spices such as garlic powder, onion powder, paprika, chili powder.
- Garnish with fresh herbs such as chives or parsley.
Recipe FAQs
- Make this an oven recipe by adding veggies to a large bowl; toss with oil. Roast at 425 degrees F on a large baking sheet until golden brown. Turn or flip once or twice.
- Omit peppers and/or onions, if desired.
- If you don’t like potato peels, peel your potatoes before boiling.
Why are my breakfast potatoes soggy?
There could be a few reasons why your breakfast potatoes are ending up soggy. One possibility is that you are not cooking them over high enough heat. Cooking them over medium-high heat helps to create a crispy exterior and prevent them from becoming mushy. Another reason could be that you are overcrowding the pan, which can cause the potatoes to steam instead of getting crispy. Make sure to cook them in a single layer, giving them enough space to cook evenly. Lastly, be patient and avoid stirring them too frequently. Let the potatoes cook undisturbed for a few minutes to allow a golden crust to form before flipping.
What to serve along side home fries?
Favorite Potato Recipes
Potatoes are a favorite side dish in our family and we have a lot of recipes featuring this humble vegetable. Below are some of our favorite potato recipes. Prefer sweet potatoes? Try Beyer Eats and Drinks’ Air Fryer Sweet Potatoes.
Kitchen Equipment
Looking for one tool to make kitchen prep so much easier? Check out my favorite vegetable chopper. It can dice in big or small, slice thin, grate, separate eggs, and so much more.
Breakfast Potatoes with Peppers and Onions – An Easy Home Fries Recipe
Ingredients
- 2 pounds potatoes, whole (do not peel)
- 2 Tablespoons canola or olive oil
- 1 Tablespoon butter
- 1 medium onion, chopped or thinly sliced
- 1 large bell pepper, diced
- salt and black pepper
Instructions
- Boil clean, whole potatoes in salted water until fork tender. Drain well.
- Dice potatoes into cubes.
- Heat oil and butter in large skillet over medium heat.
- Add onions and peppers, and cook until softened around 5 minutes.
- Add prepared potatoes, and cook, flipping occasionally so that all sides get a golden brown crust. Cook up to 20 minutes.
- Taste, and season with salt and pepper.
Notes
-
- Make this an oven recipe by adding veggies to a large bowl; toss with oil. Roast at 425 degrees F on a large baking sheet until golden brown. Turn or flip once or twice.
- Omit peppers and/or onions, if desired.
- If you don’t like potato peels, peel your potatoes before boiling.
- Love Crispy Potatoes? Try this recipe.
- The nutritional information below is auto-calculated and can vary depending on the products used.
Nutrition
