Crispy Breakfast Potatoes

4.72 from 14 votes

Crispy Breakfast Potatoes

Diner-style breakfast potatoes with craggy, golden-brown edges and fluffy centers, finished with sautéed onion, green pepper and smoked paprika.

Course Breakfast, Side Dish

Cuisine American

Keyword breakfast potatoes, crispy breakfast potatoes, diner potatoes, fried breakfast potatoes, home fries

Dietary Restrictions Dairy-Free, Egg Free, Gluten-Free, Vegan

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 188.9kcal

Author Lisa Lotts

Equipment

Heavy 12-inch Non-Stick Skillet

Ingredients

1 pound potatoes waxy potatoes, Yukon Gold or russets
3-4 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
¼- ½ teaspoon smoked or sweet paprika
¼ cup onion diced
¼ cup green pepper seeded and diced
2 scallions white and green parts, chopped

Instructions

Place 1 pound potatoes in a large saucepan and cover with water. Bring to a boil over high heat and cook for 10-15 minutes or until tender. You can tell when they're done by sticking a sharp knife into the center of the spud - if the knife pulls out easily, they're done.
Drain the water and set the potatoes aside to cool.
When they're cool enough to handle, use a sharp paring knife and peel away the skins - they will slide off pretty quickly, and it doesn't have to be perfect. If you prefer, you can also leave the skins on.
Dice the potatoes into ½" pieces and spread them in a single layer on a paper-towel-lined sheet pan for more heat to evaporate. For frying, they should be as dry as possible; evaporation will help.
Heat 2 teaspoons of olive oil in a large 12" nonstick skillet over medium-high heat. Add ¼ cup onion, ¼ cup green pepper and 2 scallions and cook for 2-3 minutes or until crisp tender and fragrant. Transfer the veggies to a small bowl and set aside.
Heat the skillet over medium-high heat and add 2 tablespoons of oil. Add the potato dice and gently spread them out so they're not crowded and are in a single layer. Season with 1 teaspoon kosher salt and ½ teaspoon black pepper. Cook for 3-5 minutes WITHOUT TOUCHING OR STIRRING.
Shake the pan, and if you're comfortable, gently toss them, or use a rubber spatula (so you don't scratch your pan) to gently flip the potatoes and cook for another 5-6 minutes. The potatoes will start to take on some color.
Fry the potatoes for another 5-6 minutes, shaking and flipping until they're a dark golden brown and crispy on most sides. If the potatoes need additional oil to crisp, drizzle in 1 teaspoon at a time before adding more.
Add the sautéed vegetables back to the pan and season with ¼- ½ teaspoon smoked or sweet paprika. Toss to combine evenly. When the breakfast potatoes, onions and peppers are heated through, and the paprika is fragrant and well combined, serve.

Notes

Prep the spuds by boiling, peeling, dicing and drying up to several days in advance and store them in an airtight container in the refrigerator for up to 3-4 days.
Before frying chilled spuds, let them sit out for 20 minutes to reach room temperature. This reduces the chill and improves crispness.
Store leftovers in an airtight container in the fridge for up to 3-4 days.
Reheat leftovers in the oven on a sheet pan. Spread the breakfast potatoes in an even layer on a parchment paper-lined baking sheet and bake for 10 minutes at 375°F.
To reheat in an air fryer, set the temperature to 350°F and heat in a single layer for about 5 minutes.

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