Smoky Breakfast Potatoes🥗 Side

Name: Smoky Breakfast Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tsp garlic powder; 1 tsp onion powder; 1 1/2 tsp smoked paprika; 1 tsp sweet paprika; 1/2 tsp dried thyme; 1 tsp fine sea salt; 3/4 tsp black pepper; 3 tbsp olive oil; 2 lb yellow potatoes; 1 large bell pepper; 1 medium onion; 6 green onions; flaky sea salt

Quick stovetop morning spuds ideal for a comforting brunch or evening meal. These store wonderfully when refrigerated and warm up fantastically.

By Sarah Chen, Home Cook Enthusiast

Prep: 10 minCook: 20 minServes: 4

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There's something deeply satisfying about the transformation that happens when humble potatoes meet a hot skillet and the right blend of spices. The combination of smoked and sweet paprika gives these breakfast potatoes a depth that's far more interesting than your standard diner hash browns, while the duo of fresh and dried aromatics creates layers of flavor that develop as the vegetables caramelize together. Whether you're building a weekend brunch spread or need a hearty side for dinner, these potatoes bring that comforting, stick-to-your-ribs quality that makes everyone reach for seconds.

The key to achieving perfectly crispy exteriors while keeping the insides tender is patience during that initial browning phase. Resist the urge to stir constantly—letting the potatoes sit undisturbed allows those beautiful golden-brown spots to develop. Yellow potatoes work particularly well here because they hold their shape during cooking while still achieving that creamy interior texture. When you lower the heat to add the vegetables and spices, you're creating the perfect environment for everything to cook through without burning those precious crispy bits.

For a heartier meal, top these potatoes with fried or poached eggs and a dollop of sour cream or hot sauce. You can also swap the bell pepper for poblanos if you want a subtle heat, or toss in some crumbled breakfast sausage during the last few minutes of cooking. The recipe scales beautifully, and leftovers truly do reheat wonderfully in a hot skillet with a touch of oil.

Ingredients

For the Spice Mix

1 tsp garlic powder
1 tsp onion powder
1 1/2 tsp smoked paprika
1 tsp sweet paprika
1/2 tsp dried thyme
1 tsp fine sea salt
3/4 tsp black pepper

For the Potatoes

3 tbsp olive oil
2 lb yellow potatoes
1 large bell pepper
1 medium onion
6 green onions
flaky sea salt

Nutrition (Per 4 servings)*

285

Calories

Protein

44g

Carbs

11g

Fat

Fiber

623mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

Make Spice Mix

In a bowl, combine the garlic powder, onion powder, smoked paprika, sweet paprika, dried thyme, salt, and pepper. Set aside.

Cook the Potatoes

Pat the potatoes dry, then heat the oil in a large, heavy-bottomed skillet (12-inch) over medium-high heat. Add the potatoes and cook for about 10 minutes, stirring occasionally, until they start to brown.
Lower the heat to medium, add the bell pepper, yellow onion, and spice mix, and cook for 8 to 12 more minutes, or until the onions begin to soften and the potatoes are tender. Don't be afraid to add a little color to them. Add the green onions, then cook for 1 minute. Serve with flaky salt sprinkled over the top.