Crispy Cast Iron Breakfast Potatoes
Tools Needed
Ingredients
4 medium russet potatoes, diced
1 red bell pepper, diced
1/2 onion, diced
2 tbsp olive oil
1 tbsp butter
1 tsp garlic powder
1 tsp smoked paprika
Salt & pepper
Eggs (1–2 fried sunny-side-up)
Instructions
Dice potatoes into small cubes, rinse under cold water, and dry completely.
Heat cast iron skillet on medium-high. Add olive oil and butter.
Add potatoes in an even layer. Do not stir for 4–5 minutes to crisp the bottoms.
Season with garlic powder, smoked paprika, salt, and pepper. Stir and cook until crisp and golden (10–12 minutes).
Add bell pepper and onion; cook 3–4 minutes until softened.
Fry eggs sunny-side-up in the same skillet or another pan.
Serve potatoes topped with eggs. Garnish with parsley.
Tips
Dry potatoes completely
Use a very hot skillet
Don’t overcrowd
Don’t stir early
Frequently Asked Questions
What potatoes work best?
Russet potatoes are ideal for that crispy, fluffy texture.
Can I add other veggies?
Absolutely! Bell peppers and onions add great flavor and color.
How do I get them crispy?
Use a hot cast iron skillet, enough oil, and don’t stir too often.
Can I make them ahead?
Yes, reheat in a skillet to keep them crispy.
What seasoning is best?
Garlic powder and smoked paprika bring a smoky, savory punch.
Any tips for cooking eggs on top?
Fry eggs sunny-side-up separately, then gently place on potatoes before serving.