These perfectly crispy breakfast potatoes with caramelized onions and diced bell peppers make it the perfect side dish for breakfast or brunch! Serve them alongside scrambled eggs, bacon and toast and see how quickly it’ll become one of your family’s favorite side dishes!

Do you wake early on weekends and cook up a big breakfast for your family? I’ll be the first to admit, I never do! Oops! 😉 There’s a reason why I made my homemade cinnamon rolls recipe with a “prepare the night before” option. HA! You guys, I married a GOOD man! 😉 He lets me sleep in every Saturday while he keeps the boys occupied with Lego, video games or makes them breakfast while I snooze away.

So that’s why these skillet potatoes are my favorite to make for brunch or when we have breakfast for dinner! Those dinners are my absolute jam because the options are endless! Bacon, scrambled eggs, homemade buttermilk biscuits with jam, skillet potatoes, pancakes, waffles with fruit, cheesy frittata… I bet I’ve convinced you to have breakfast for dinner tonight, haven’t I? 😉  

The potatoes are boiled and then fried in a skillet to make the perfect easy side dish. Peeling the potatoes is completely unnecessary. Not only does the skin help crisp up the potatoes but it also helps the potatoes from breaking apart! You definitely don’t want mushy, mashed potatoes for this dish! Also, sprinkling flour over the potatoes and letting them cook for several minutes before flipping them over is an optional step but it really helps with the crisping of the potatoes.

Yield: 6 servings

INGREDIENTS

• 5 Russet potatoes, washed and diced into 1 inch cubes
• 1 yellow onion, diced 
• 1 tablespoons olive oil 
• 2 tablespoon butter 
• Salt and pepper, to taste
• Red bell pepper, optional 
• Flour, optional

INSTRUCTIONS

1. Place the potatoes in a large pot and cover with water. Bring to a boil and cook until potatoes are fork tender, 10-15 minutes.
2. Place the potatoes on a large cutting board and dice them into 1 inch pieces. Set aside. 
3. In a large skillet, add olive oil and butter over medium low heat. Add onions and bell pepper (if using) and sauté until they start to brown. 
4. Add the diced potatoes and stir well. Slightly press the potatoes down with a spatula and sprinkle a bit of flour over the potatoes as they cook. Let them cook for several minutes without stirring. You want the potatoes to crisp up but not get charred! After several minutes, flip the potatoes with the spatula and cook until desired brownness. Add salt and pepper as they cook. 
5. Serve immediately and enjoy!