Skillet breakfast potatoes can be prepped the night before and enjoyed the next morning. They will remind you of your favorite diner potatoes!
Homemade Breakfast Potatoes
One of the elements of a well rounded breakfast plate at our house is some type of potato. That’s what happens when you marry the grandson of an Idaho potato farmer!
Today’s recipe for breakfast potatoes can be made with just about any type of potato but our family prefers the smaller red potatoes.
A little planning is required for this recipe but it can easily be done the night before.
Should You Boil Potatoes Before Frying?
- The short answer is yes! I always boil my potatoes the night before and then chill them in the refrigerator overnight.
- Boil the whole red potatoes until fork tender. Doing it the night before saves time in the morning and the potatoes brown better if they have been refrigerated and have time to cool and chill.
- Cooking the potatoes right after boiling them will cause them to fall apart, they will be too soft and you won’t get a crispy layer on the outside. If you try to skip the boiling first step the potatoes are too hard. So for perfect potatoes, boil first and then refrigerate until cooled through!
How to Make Breakfast Potatoes
- Cut the chilled potatoes in half or quarters, depending on how big your potatoes are. I used really small red potatoes so just cut them in half.
- In a skillet, cook the bacon until crisp. Remove bacon and drain on a paper towel. Keep 2 Tbsp of bacon grease in the skillet and discard the rest.
- Add in the potatoes, peppers, onions, salt, pepper and garlic.
- Cook until potatoes are browned, add in bacon and green onions and stir to incorporate.
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- 10-12 small red potatoes unpeeled
- 6 slice bacon diced
- 1/2 cup chopped red bell pepper
- 3 green onions sliced
- 1/2 tsp salt
- 1 tsp. garlic powder
- ground pepper
- Cover potatoes with water in a pan over high heat and bring to a boil
- Reduce heat to medium low and cook until tender – about 20 minutes
- Drain and refrigerate until cold over overnight
- Cut potatoes into quarters
- In a large skillet over medium high heat, cook bacon until crisp
- Drain on a paper towel but reserve 2 Tbsp of bacon grease in skillet
- Reduce heat to medium
- Add potatoes, red pepper, green onions, salt, garlic and pepper to taste and cook until vegetables are tender and browned, 5-10 minutes, stirring occasionally
- Add bacon and cook for 1-2 more minutes
Originally posted September 8, 2010