Home Fried Breakfast Potatoes
Crispy, golden, and bursting with flavor, these Home Fried Breakfast Potatoes are the ultimate morning side dish. Made with fork-tender Russet potatoes and sautéed with sweet red bell peppers and savory onions, this recipe is elevated with a blend of smoked paprika, garlic powder, and fresh parsley for an irresistible burst of seasoning. A combination of olive oil and butter ensures a perfectly crisp texture, while a quick parboil step guarantees evenly cooked potatoes every time. Ready in just 35 minutes, these breakfast potatoes are a hearty, crowd-pleasing addition to any brunch spread. Perfect alongside eggs, bacon, or your favorite breakfast staples, they’re sure to become a weekend favorite. Keywords: crispy breakfast potatoes, homemade home fries, brunch side dish.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1 small, diced Yellow onion
- 1 small, diced Red bell pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons, chopped Fresh parsley
Instructions
Wash and peel the potatoes, then dice them into small, evenly-sized cubes (about 1/2 inch).
Place the diced potatoes in a large pot and cover them with water. Bring to a boil over medium-high heat and let cook for 5-7 minutes, or until they're just fork-tender. Do not overcook.
Drain the potatoes and set them aside to cool slightly.
Heat a large skillet over medium heat and add the olive oil and unsalted butter. Once the butter has melted, swirl it around to coat the bottom of the skillet.
Add the diced onion and red bell pepper to the skillet. Sauté for 3-4 minutes until they begin to soften.
Increase the heat to medium-high and add the drained potatoes to the skillet. Spread them out evenly and let them cook undisturbed for 4-5 minutes to develop a crispy, golden crust on one side.
Season the potatoes with garlic powder, smoked paprika, salt, and black pepper. Toss everything together to combine.
Continue cooking the potatoes, stirring occasionally, for an additional 8-10 minutes until they're evenly browned and crispy on all sides.
Remove the skillet from heat and sprinkle the chopped fresh parsley over the top. Toss lightly to distribute.
Serve immediately as a side dish for breakfast or brunch. Enjoy!
Nutrition Facts
Calories |
1006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2471 mg | 107% | |
| Total Carbohydrate | 169.2 g | 62% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 14.9 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 151 mg | 12% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 4344 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
