Breakfast Potatoes with Peppers and Onions

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Potatoes, red and green bell peppers, and yellow onions are combined in a colorful and flavorful skillet that is perfect for breakfast, lunch, or dinner.

potatoes with onions and peppers

Breakfast Potatoes Skillet

I love having potatoes with breakfast in the morning. Well, technically, I would enjoy having potatoes with most of my meals. Potatoes, peppers, and onions add up to a terrific meal that comes together quickly any time of day.

By taking the time to prep them in advance, I simply heat as many as we need when we are ready to eat them. These potatoes are great as a dinner side dish, as a simple lunch, or tossed into scrambled eggs for a hearty breakfast.

Breakfast Potatoes with Peppers and Onions

I get why some people don’t like to pre-chop their potatoes because they discolor and turn brown. For breakfast potatoes, I typically dice them the night before and store them in the refrigerator submerged in water.

Wondering how to make crispy breakfast potatoes? In the morning, drain the water and pat the diced potatoes dry. Drying the potatoes well is the key to getting the best crispy potato edges.

The peppers and onions can be chopped and stored in containers or in simple zip-close bags until you’re ready to cook them.

breakfast potato skillet

Potatoes with Peppers and Onions

You’ll need just a few ingredients to make this recipe.

  • olive oil
  • yellow onion
  • potatoes
  • bell pepper
  • kosher salt
  • freshly ground black pepper
potatoes in frying pan

How to Make Breakfast Potatoes

To make these breakfast potatoes, you’ll start by heating olive oil in a large skillet. Confession time, I have been known to use a tablespoon or two of bacon drippings instead of olive oil. It is as amazing as you think.

When the oil is hot, add the onions and potatoes and season. Toss or stir them in the pan to coat the pieces with oil and seasoning. Spread into a single layer, add a few tablespoons of water, and cover to cook. Stir every few minutes.

Breakfast potatoes in large skillet

The cooking time will depend on the size of your potatoes. It will take about ten minutes if they are about 12 inches in size. Then add your peppers and sautee for another 5–10 minutes until the potatoes are tender.

I like to top the skillet potatoes with peppers and onions with an egg or alongside sausage links. Or add some chopped ham or corned beef and make it a meal entirely on its own. So many ideas, it is easy to see why we make them often.

potatoes with onions and peppers

Potatoes and skillet meals are a toasty warm and filling way to start the morning.

My entire family approves of the Rosemary Onion Potatoes. Potatoes and rosemary are always a perfect match, but adding in lightly caramelized onions takes this skillet to a whole new level.

Crispy on the outside and tender on the inside roasted potatoes, tossed in a skillet with piping hot, crisp vegetables and sausage, or whatever meat or bean sounds good at the time.

Fried cabbage makes an easy breakfast skillet that the whole family enjoys – whether it’s served for breakfast, lunch, or dinner.

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Servings: 4 servings

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  • Heat the oil in a large skillet over medium heat. Add the onion and potatoes. Stir to coat. Season with salt and pepper and stir again. Spread potatoes across the skillet and add 2 tablespoons of water to the pan.
  • Cover with a lid and let cook for about 10 minutes, stirring every few minutes and then spreading the potatoes out again. You want the potatoes to get brown and crispy on the sides.
  • Add the peppers and stir to combine. Continue cooking, stirring every few minutes for another 5-10 minutes. Taste and season as needed.
  • Serve immediately or cool and refrigerate until ready to serve. To reheat, simply warm them in a skillet over medium heat until hot again.

{originally published 8/10/12 – recipe notes and photos updated 1/5/23}

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