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Breakfast Potatoes

Breakfast potatoes are parboiled, then crisped in a skillet with onion, red bell pepper, garlic, and paprika. The two-batch method gives the potato cubes golden edges while keeping them tender inside.
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Prep Time 10 minutes
Cook Time 30 minutes
Steam-drying 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 256
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb russet potatoes scrubbed and cut into 1/2-inch cubes
  • 3 qt water
  • 1.5 tsp kosher salt divided
  • 4 tbsp neutral oil divided
  • 0.5 yellow onion medium, diced
  • 0.5 red bell pepper diced
  • 2 cloves garlic minced
  • 0.5 tsp paprika
  • 0.25 tsp black pepper

Equipment

  • 1 6-quart pot
  • 1 12-inch skillet

Method
 

  1. Bring the water and 1 teaspoon of the kosher salt to a boil in a 6-quart pot.
  2. Add the potatoes and cook for 5–6 minutes, until just barely tender at the edges.
  3. Drain the potatoes well in a colander and let them steam-dry for 5 minutes.
  4. Heat 1 1/2 tablespoons of the neutral oil in a 12-inch skillet over medium-high heat.
  5. Add half the potatoes in a single layer and cook for 8–10 minutes, turning occasionally, until golden and crisp; transfer to a plate.
  6. Heat another 1 1/2 tablespoons of neutral oil in the skillet, add the remaining potatoes in a single layer, and cook for 8–10 minutes, turning occasionally, until golden and crisp; transfer to the plate.
  7. Add the remaining 1 tablespoon neutral oil to the skillet, then add the onion and red bell pepper and cook over medium heat for 4–5 minutes, until softened.
  8. Stir in the garlic and paprika and cook for 30 seconds.
  9. Return the potatoes to the skillet, add the remaining 1/2 teaspoon kosher salt and the black pepper, and toss gently.
  10. Cook for 1–2 minutes, until hot throughout.

Notes

For crisp edges, let the potatoes steam-dry fully before frying and cook each batch in a single layer. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because the potatoes can turn mealy. For a lower-sodium option, reduce the kosher salt to taste.