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+ servings

Breakfast Potatoes

These breakfast potatoes are a healthy, tasty, and super quick option for a filling breakfast. It requires very simple ingredients and delivers delicious results.
Course Breakfast/Lunch/Dinner
Cuisine American
Keyword breakfast, homemade
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3 People
Calories 291kcal
Author Lola Osinkolu


  • 2 lb russet potatoes
  • 2 Tsp paprika
  • 1 Tsp chili powder
  • 1 Tsp garlic powder
  • salt and pepper to taste
  • 2 tbsp olive Oil
  • 1 red bell pepper diced
  • 1 green pepper diced
  • 1 small Onion diced
  • cilantro or parsley for garnish


  • Peel the potatoes cut them into small cubes, rinse, drain and set them aside.
  • Season the potatoes with paprika, chili powder, garlic powder, salt, and pepper to taste.
  • Heat the oil in a skillet and place it over medium heat.
  • Add the potatoes into the skillet on a single layer (don’t overcrowd). Cover the skillet and leave to cook for 3 minutes, then gently stir and flip to the other side.
  • Repeat this process about four times, stirring and flipping until the potatoes become golden brown and tender.
  • Throw in the bell peppers and onions. Mix well, cover up and leave to cook until the peppers become crisp and tender—about 2-3 minutes.
  • Garnish with cilantro or parsley and serve with avocado slices if desired.



  1. I have used Russet potatoes in my recipe; however, almost any type of potatoes can also be used.
  2. If you don’t own a skillet, you can use a non-stick pan or a heavy bottom pan.


Calories: 291kcal | Carbohydrates: 64g | Protein: 8g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 118mg | Potassium: 1532mg | Fiber: 7g | Sugar: 6g | Vitamin A: 2430IU | Vitamin C: 102.5mg | Calcium: 55mg | Iron: 3.5mg