These breakfast potatoes are a healthy, tasty, and super quick option for a filling breakfast. It requires very simple ingredients and delivers delicious results.
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.
Video
Notes
I have used Russet potatoes in my recipe; however, almost any type of potatoes can also be used.
If you don’t own a skillet, you can use a non-stick pan or a heavy bottom pan.