Country Skillet Breakfast Potatoes

These breakfast potatoes were born from childhood memories of my grandfather’s Sunday morning cooking. He’d rise early to prepare crispy potatoes with perfectly tender centers, a skill he’d perfected during his years working as a short-order cook. I’ve adapted his technique for home kitchens, adding bell peppers for color and flavor while maintaining his secret to the perfect crisp exterior.

Ingredients

• 2 pounds russet potatoes, diced into 1/2-inch cubes
• 1 large onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 3 tablespoons bacon fat or vegetable oil
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon cayenne pepper (optional)
• Salt and black pepper to taste
• 3 tablespoons fresh parsley, chopped
• Hot sauce for serving (optional)

Instructions

1. Place diced potatoes in a large bowl and cover with cold water. Let soak for 30 minutes.
2. Drain potatoes thoroughly and pat dry with paper towels.
3. Heat bacon fat or oil in a large cast-iron skillet over medium-high heat.
4. Add potatoes in a single layer (work in batches if necessary) and cook without stirring for 5 minutes to develop a crust.
5. Flip potatoes and continue cooking for another 4-5 minutes.
6. Add onions and bell peppers, stirring to combine.
7. Continue cooking for 6-8 minutes, stirring occasionally, until vegetables are softened.
8. Add garlic, paprika, thyme, rosemary, cayenne (if using), salt, and pepper.
9. Cook for 2 more minutes, stirring frequently.
10. Taste and adjust seasonings if needed.
11. Remove from heat and sprinkle with fresh parsley.
12. Serve hot with eggs and hot sauce if desired.

Recipe Notes

• Soaking the potatoes removes excess starch, helping them crisp up beautifully.
• For extra flavor, cook the potatoes in bacon fat, or use butter and olive oil combined.
• Don’t overcrowd the pan – potatoes need space to crisp properly.
• These potatoes reheat well; make extra and refrigerate for quick breakfasts during the week.

Prep time: 40 minutes (including soaking) | Cook time: 25 minutes | Serves: 6