Meet the side dish that belongs on your breakfast table this weekend, and every weekend. Whether you know them as home fries or hash browns, these breakfast potatoes are just like the kind they serve at your neighborhood diner. They're soft with the occasional crisp edge, studded with onions and bell pepper, and have just a hint of spice.
Not long after moving into my apartment, I discovered the most amazing diner just two blocks away. By my second visit I no longer needed a menu, and it didn't take long before it became my neighborhood breakfast place.
What really won me over was the breakfast potatoes. After ordering them for a few years, I figured it was high time to make my own version. This recipe brings a diner favorite into your kitchen. And it's as good, if not even better, than your usual order.
Diner-Style Breakfast Potatoes
1 pound Yukon Gold potatoes, cut into 1- to 2-inch chunks
2 tablespoons olive oil
1 small onion, diced
1/2 medium bell pepper, diced
2 teaspoons paprika
1/2 teaspoon garlic powder
1/2 teaspoons cumin
salt and pepper
Place the diced potatoes in a large saucepan, cover with cold water, and add a pinch of salt. Bring to a boil over high heat, then cook for 2 to 3 minutes, just until the potatoes are fork-tender. Drain the potatoes in a colander.
Meanwhile heat the oil in a large heavy-bottomed skillet. Add the onions and pepper, and cook until soft, about 5 minutes. Add the drained potatoes, paprika, garlic powder, cumin, salt, and pepper and mix so the potatoes are coated. Spread the potatoes in an even layer across the bottom of the pan and cook without stirring for 5 minutes. Stir the potatoes and continue cooking for another 5 minutes. Season with additional salt and pepper, if necessary. Serve immediately.