Skillet Potatoes

Weekend breakfast was always a nice family gathering back home when I was growing up. That was when my dad would usually take the cooking reins and whip up a meal for the family. Other than Corned Beef Hash, my dad would love cooking skillet potatoes with scrambled eggs for our weekend breakfast. And like the corned beef hash that came from a can, the skillet potatoes my dad would make were from a bag of frozen already-prepared skillet potatoes. (Don’t worry Dad, I still think you are awesome!)

When I started cooking for myself somewhere in the middle of college, like most first times cooks, I started with eggs. Once I got the scrambling and the over-easy-ing down (poaching would be years later), I moved onto the rest of the breakfast universe and tackled skillet potatoes. It’s a simple and basic dish that complements any breakfast meal, and like eggs, it is a fantastic hangover food.

Skillet Potatoes


  • 2 medium sized potatoes, diced
  • 1 red bell pepper, diced
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • dash of paprika
  • salt and pepper to taste
  • optional: fresh parsley or dried herb mix


Dice the potatoes, bell peppers, and onions into equal sized cubes. Some prefer making skillet potatoes with much larger chunks, but I prefer dicing mainly because the smaller cubes cook evenly and much quicker. When I am hungry in the morning, I am not a patient chef!

Drizzle some extra virgin olive oil in a large skillet over medium-high heat. Sauté the garlic and onions until fragrant. Add the bell peppers and finally the potatoes. I took this opportunity to practice some of my skillet flipping skills. Try not to over stir, but allow the potatoes to nicely brown before flipping to cook the other side.

Season with salt, pepper, and paprika. Optionally, garnish with some fresh chopped parsley or dried herb mix. Enjoy with your favorite egg dish!


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