Skillet breakfast potatoes are crispy, golden, and full of flavor! Made with simple ingredients like potatoes, onions, and spices, they’re perfect for starting your day on a tasty note.
I love how these potatoes can be customized with my favorite seasonings. They’re a hit at breakfast, and honestly, I might even sneak some for dinner! Who says you can’t have breakfast for every meal? 🍽️
Key Ingredients & Substitutions
Yukon Gold Potatoes: These potatoes are creamy and buttery, perfect for frying. If you can’t find them, try russet or red potatoes instead. Just note that russets may need a longer cooking time.
Red Bell Pepper: This adds a nice sweetness and color to the dish. For a different flavor, use green bell peppers, or even diced jalapeños for some heat!
Onion: Yellow onions work best for their balance of sweetness and sharpness. If you prefer, shallots or green onions can be good substitutes.
Cheese: Cheddar is a classic choice that melts well, but Monterey Jack or Pepper Jack would also be tasty. You can skip cheese for a dairy-free version!
What’s the Best Way to Ensure Crispy Potatoes?
Crispy potatoes are all about the cooking technique. Start with a hot skillet and don’t overcrowd it. This allows the potatoes to fry and brown instead of steam. Follow these tips:
- Dice the potatoes into even pieces for uniform cooking.
- After adding them to the skillet, let them sit for a few minutes before stirring. This helps develop a crispy crust.
- Stir occasionally, but don’t overdo it; give them time to brown on each side.
Skillet Breakfast Potatoes
Ingredients:
- 4 medium Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
- 1/2 medium red bell pepper, finely chopped
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons olive oil or vegetable oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin (optional)
- Salt and freshly ground black pepper, to taste
- 3 large eggs
- 1/4 cup shredded cheese (cheddar or your choice)
- Fresh cilantro or parsley, chopped, for garnish
- Optional: crushed red pepper flakes for heat
Time Estimate:
This skillet breakfast potatoes recipe will take about 30 minutes to prepare and cook. Just a few minutes to chop the veggies and then around 20 minutes to cook everything to crispy perfection!
Step-by-Step Instructions:
1. Heat the Oil
Start by heating the olive oil in a large cast iron skillet over medium-high heat. The oil should shimmer once it’s hot enough.
2. Cook the Potatoes
Add the diced Yukon Gold potatoes to the skillet, spreading them evenly across the pan. Let them cook undisturbed for about 4-5 minutes until they become golden and crispy on the bottom. This encourages that delicious crunch!
3. Stir and Brown the Potatoes
After the 5 minutes, stir the potatoes around and continue cooking them for another 10-12 minutes. Stir occasionally, and keep an eye out for a nice browning on most sides. You want them tender and crispy!
4. Add the Veggies
Next, toss in the finely chopped onion and red bell pepper. Cook these for about 4-5 minutes, stirring occasionally until they are softened and aromatic.
5. Season the Mixture
Now, stir in the minced garlic, smoked paprika, garlic powder, onion powder, ground cumin (if you’re using it), along with salt and pepper. Mix everything well and allow it to cook for another 1-2 minutes until it smells amazing!
6. Add the Eggs
Using a spoon, make three small wells in the potato mixture and carefully crack an egg into each well. This is where the magic happens!
7. Cover and Cook the Eggs
Reduce the heat to medium-low, cover the skillet with a lid, and let the eggs cook until they reach your desired doneness. This generally takes about 5-7 minutes for runny yolks. If you prefer firmer yolks, let them cook a few minutes longer.
8. Melt the Cheese
Sprinkle the shredded cheese over the potatoes and eggs. Cover again and let it melt for 1-2 minutes.
9. Garnish & Serve
Remove the skillet from the heat. Sprinkle chopped cilantro or parsley over the top and add crushed red pepper flakes for a little spice, if desired.
10. Enjoy!
Serve the skillet breakfast potatoes hot right from the skillet for a hearty and delicious breakfast. Dig in and enjoy your crispy, flavorful breakfast creation!
Can I Use Other Types of Potatoes?
Absolutely! While Yukon Gold potatoes are great for their creamy texture, you can also use russet or red potatoes. Just keep in mind that russets may take a bit longer to cook and get crispy.
Can I Make This Recipe Vegetarian?
This recipe is already vegetarian-friendly! If you’re looking for a vegan option, simply omit the eggs and cheese or substitute with plant-based versions instead.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them on the stovetop in a skillet or in the microwave until heated through. You can add a splash of oil for extra crispiness when reheating on the stove!
What Can I Serve with Skillet Breakfast Potatoes?
This dish is fantastic on its own, but you can also serve it with toast, avocado, or a side of fresh fruit for a well-rounded breakfast! For added protein, consider serving with bacon or sausage on the side.
