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Breakfast Potatoes just take a breakfast or brunch menu to the next level, in my humble opinion.

Breakfast Recipes | ©addapinch.com

And luckily, these breakfast potatoes couldn’t be simpler to make. Chop everything up, toss it into a skillet, cook it until it is ready, and then gobble them up.

Sounds simple enough, right?

That’s about all there is to it. Promise.

Breakfast Recipes | ©addapinch.com

And if you really want to make things simple as can be, just chop all of the veggies the night before and leave the skins on your potatoes like I do.

I get tickled every time I serve them to company at the comments about how much they love the potatoes with the skins on still on them. For a few minutes I act like it makes them more gourmet or something. Then, I can’t stand it anymore and I admit to my laziness.

Breakfast Recipes | ©addapinch.com

I’m cool like that. Heh.

Here’s my Breakfast Potatoes recipe. Hope you love ’em.

5 from 1 vote

Breakfast Potatoes Recipe

Breakfast 25 mins

Prep Time 10 mins
Cook Time 15 mins
Servings 8
Course Breakfast
Cuisine American
Author Robyn Stone | Add a Pinch
Breakfast Potatoes make a delicious addition to any breakfast or brunch menu. Get this scrumptious, yet so very simple breakfast potatoes recipe.

Ingredients  

  • 1/4 cup olive oil
  • 1/2 cup butter
  • 5 pound Yukon Gold potatoes chopped
  • 3 cloves garlic minced
  • 1 medium onion chopped
  • 1 green bell pepper seeded and roughly chopped
  • 1 red bell pepper seeded and roughly chopped
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon cayenne pepper

Instructions 

  • Add olive oil and butter to a large skillet over medium heat. Allow butter to melt and add potatoes, garlic, onions, and bell peppers to the skillet, stirring frequently to prevent sticking. Cook until fork tender, about 15 minutes. Stir in salt and cayenne pepper.
  • Serve warm.

Nutritional Information

Calories: 395kcal | Carbohydrates: 53g | Protein: 6g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 411mg | Potassium: 1280mg | Fiber: 7g | Sugar: 4g | Vitamin A: 907IU | Vitamin C: 88mg | Calcium: 45mg | Iron: 2mg

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Enjoy!
Robyn xo

Breakfast Recipes

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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Recipe Review




Comments

  1. We make something similar and call them potatoes…my grabdma made them, so did mom, then me and now my daughter and granddaughter. We throw in anything extra we have on hand, but the basics are chopped potatoes, butter/olive oil, then shredded cheese on top when all is cooked and sprinkle with salt, pepper and paprika. For dinner we add some meat…link sausages, hamburger, kielbasa, ham. Love em anyway!

  2. I’m totally dreaming of these potatoes! They’s be perfect with my breakfast eggs 🙂

  3. These look fantastic! I always had such bad luck with my breakfast potatoes. They just never turned out just right. I’m thinking it was the potatoes that I chose, I love that you used yukon golds. I’m going to try that!

  4. They look yummy! Do you cubed the potatoes in small diced cubes? Just checking before I tackled this easy recipe which I love!!! Keep them coming.

    1. Hi Michele,
      I’d say these are between a small and medium dice. They are small enough to cook quickly and large enough not to turn to mush when cooked. 🙂

  5. Can i use red potatoes. Going to try have bad luck usually with fry potatoes using olive oil. What about peanut oil?

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