Learn how to make Skillet Potatoes that are crispy on the outside, fluffy on the inside with sweet peppers and onions for a delicious and healthy breakfast or side dish.

Skillet Potatoes

A lot of breakfast foods seem to be very sweet and sometimes in the morning you just aren’t ready for that. Skillet potatoes are a delicious more savory breakfast option. You can add veggies and protein options for a complete breakfast! These skillet potatoes also make a delicious side dish to serve with an entree.

My skillet potatoes are sauteed with sweet onions, crisp tender colorful bell peppers and cooked until that golden caramelization begins to give the entire skillet amazing flavor. Some recipes call for par boiling first, but my method you can cook them all in just one pan and still get a soft inside with crispy outside!

Ingredients for Skillet Potatoes with Peppers and Onions

This skillet dish is only a few ingredients to create this yummy breakfast.

• Potatoes – potatoes that have more starch tend to have better texture when cooked in a skillet. Russet or yukon gold are my favorite potatoes to use.
• Bell Peppers – I like to use green and red bell peppers in this recipe because the colors make it so pretty.
• Onions – use yellow onions for the most sweet caramelized flavor.
• Seasonings – salt pepper and rosemary. You can use dried or fresh rosemary for this recipe and adjust the amounts.

How to Make Crispy Skillet Potatoes

The hardest part about this recipe is chopping the veggies – after that the magic all happens in your skillet.

1. Dice potatoes, onions and peppers into small uniform pieces so that they will cook at about the same time and get even browning.
2. Heat the oil in a large skillet over medium high heat.
3. Add the onions and potatoes.
4. Stir to coat with oil and then season with salt and pepper. Give one more good stir.
5. The key to crispy on the outside, fluffy on the inside is to let the potatoes sit on the skillet spread out without stirring too much.
6. Spread potatoes across the skillet and let them sit and crisp for 5 minutes without touching. Check the potatoes to make sure they aren’t burning and adjust the heat if needed. You want to heat at a nice medium. After 5 or so minutes, turn the potatoes and spread them out again. You want the potatoes to get brown and crispy on the sides.
7. Once the potatoes are browned, add the peppers and stir to combine. Continue cooking, stirring every few minutes for another 5-10 minutes. Taste and season with salt, pepper and rosemary. Serve hot.

What to Serve with Skillet Potatoes

Breakfast Ideas

Skillet potatoes make a hearty breakfast and are delicious served with one or all of these for a BIG breakfast meal.

• Eggs – cook up some eggs to have with your potatoes. Fried, scrambled, or poached are great.
• Breakfast meat – crispy bacon, crumbly sausage or savory ham slices.
• Toast – warm tender sourdough or country french bread with a slather of butter goes perfectly.

Dinner Ideas

These skillet potatoes with peppers make a yummy side dish. Here are some main dish ideas to serve them with.

More Delicious Side Dishes

• 3 medium russet potatoes
• 1 medium onion
• 1/2 medium bell pepper, green
• 1/2 medium bell pepper, red
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper, ground
• 2 teaspoons rosemary, dried

• Dice potatoes, onions and peppers into small uniform pieces so that they will cook at about the same time and get even browning.

• Heat the oil in a large skillet over medium high heat.

• Add the onions and potatoes.

• Stir to coat with oil and then season with salt and pepper. Give one more good stir.

• The key to crispy on the outside, fluffy on the inside is to let the potatoes sit on the skillet spread out without stirring too much.

• Spread potatoes across the skillet and let them sit and crisp for 5 minutes without touching. Check the potatoes to make sure they aren’t burning and adjust the heat if needed. You want to heat at a nice medium. After 5 or so minutes, turn the potatoes and spread them out again. You want the potatoes to get brown and crispy on the sides.

• Once the potatoes are browned, add the peppers and stir to combine. Continue cooking, stirring every few minutes for another 5-10 minutes. Taste and season with salt, pepper and rosemary. Serve hot.

Calories: 117kcal | Carbohydrates: 22g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 394mg | Potassium: 512mg | Fiber: 2g | Sugar: 2g | Vitamin A: 351IU | Vitamin C: 28mg | Calcium: 21mg | Iron: 1mg