Crispy Breakfast Potatoes with Peppers and Onions
In short: Diner-style breakfast potatoes, parboiled with baking soda for an extra-crisp crust, then pan-fried with peppers, onion and smoked paprika. It takes about 55 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 265 kcal
Diner-style breakfast potatoes need two things: a crisp, golden crust and a soft, creamy middle. The way to get both is to parboil the cubes in water with a little baking soda, let them steam dry, then fry them in a hot pan without fussing. Peppers and onion go in toward the end, along with smoked paprika. Serve them next to eggs, or under one.
Instructions
- Put the potatoes in a large saucepan, cover with cold water by 2.5 cm (1 inch) and stir in the 1 tsp salt and the baking soda. Bring to a boil, then simmer for 6 to 7 minutes, until a knife slides in with slight resistance and the edges look roughed up.
- Drain well and let the potatoes steam dry in the colander for 5 minutes, shaking gently once or twice to roughen the surfaces.
- Heat 2 tbsp of the oil in a large cast-iron or nonstick skillet over medium-high heat. Add the potatoes in a single layer and cook without stirring for 4 minutes, until the underside is deep golden.
- Turn the potatoes and cook for 8 to 10 minutes more, stirring every 2 minutes, until crisp on most sides.
- Push the potatoes to one side. Add the remaining oil, the pepper and the onion to the empty side and cook for 4 to 5 minutes, until soft. Stir everything together with the paprika, garlic powder, a pinch of salt and pepper.
- Finish with the parsley and serve hot.
Tips
- The baking soda roughens the surface of the parboiled potatoes, and those rough edges brown into a crisp shell. Stick to 1/2 tsp, or the potatoes turn mushy.
- Use a wide pan or cook in two batches. Crowded potatoes steam instead of browning.
Questions and answers
What are the best potatoes for breakfast potatoes?
Yellow-fleshed potatoes are creamy inside and brown well. Red potatoes hold their shape. Russets give the crispiest crust but break apart more easily.
Can I make breakfast potatoes without parboiling?
Yes, but they take longer, about 25 minutes in the skillet, covered for the first 10. Parboiling gives a creamier center and a crispier crust in less time.
Can I make crispy breakfast potatoes in the oven?
Yes. Parboil as written, toss with the oil and spices and roast on a hot sheet pan at 230°C (450°F) for 25 to 30 minutes, turning once.
How long does it take to make Crispy Breakfast Potatoes with Peppers and Onions?
About 55 min in total: 15 min of preparation and 40 min of cooking.
How many calories are in Crispy Breakfast Potatoes with Peppers and Onions?
About 265 kcal per serving, with 5 g of protein, 39 g of carbohydrates and 11 g of fat. These values are estimates.
Nutrition per serving
| Calories | 265 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 39 g |
| Fat | 11 g |
| Fiber | 6 g |
| Sugar | 4 g |
| Sodium | 310 mg |
Estimated values, calculated from the ingredients.
