Southwest Breakfast Potatoes
Start your morning with a bold and flavorful twist by whipping up these Southwest Breakfast Potatoes! Packed with perfectly crispy russet potatoes, colorful bell peppers, and a hint of heat from optional jalapeño, this recipe is a spicy, savory delight. Seasoned with a smoky blend of paprika, chili powder, garlic, and cumin, each bite bursts with Tex-Mex flavor that’s perfect for energizing your day. This one-skillet dish is quick to prepare, taking just 15 minutes to prep and 30 minutes to cook, making it an excellent choice for busy mornings. Pair it with eggs or enjoy as a standalone dish, and don't forget the fresh cilantro garnish for a bright, herbaceous finish. Whether you're feeding a family or meal-prepping for the week, these Southwest Breakfast Potatoes are a hearty, crowd-pleasing favorite that's as versatile as it is delicious!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 1 medium Yellow onion
- 3 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 1 teaspoon Chili powder
- 1 teaspoon Garlic powder
- 0.5 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 small Jalapeño (optional)
- 2 tablespoons Fresh cilantro (for garnish)
Instructions
Wash and peel the potatoes, then dice them into 1/2-inch cubes.
Dice the red bell pepper, green bell pepper, and yellow onion into similarly sized pieces.
If using jalapeño, remove the seeds and dice finely.
Heat 3 tablespoons of olive oil in a large skillet over medium heat.
Add the diced potatoes to the skillet and cook for 10 minutes, stirring occasionally to prevent sticking.
Add the diced onions and cook for another 5 minutes until the onions begin to soften.
Mix together smoked paprika, chili powder, garlic powder, ground cumin, salt, and black pepper in a small bowl.
Sprinkle the spice mixture evenly over the potatoes, stirring well to coat everything evenly.
Add the diced bell peppers and optional jalapeño, then cook for another 10 minutes, stirring occasionally, until the potatoes are golden, crispy, and cooked through.
Taste and adjust seasoning as needed, adding more salt or pepper if desired.
Remove from heat and garnish with chopped fresh cilantro.
Serve hot as a side dish or over eggs for a hearty breakfast meal.
Nutrition Facts
Calories |
1205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2522 mg | 110% | |
| Total Carbohydrate | 185.4 g | 67% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 22.1 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 183 mg | 14% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 4758 mg | 101% | |
*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.
