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These are the potatoes I want on my Christmas morning breakfast table!! Golden, crispy potatoes with sweet red and green bell peppers, onions, and plenty of seasoning. They're colorful, SO easy to make, and the perfect savory addition to all those cinnamon rolls and French toast. I make mine in a cast-iron skillet for those crispy, golden edges, then sauté the peppers and onions separately before tossing everything together!
Prep Time: 15 minutes
Cook Time: 35–45 minutes
Total Time: 50–60 minutes
Servings: 6–8
Ingredients
2 pounds Yukon Gold potatoes, cut into ¾-inch cubes
1 red bell pepper, diced
1 green bell pepper, diced
1 medium yellow onion, diced
3 tablespoons olive oil, divided, plus more as needed
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon onion powder
1 teaspoon kosher salt, plus more to taste
½ teaspoon freshly cracked black pepper
2 tablespoons finely chopped fresh parsley, for serving
Instructions
Wash the potatoes and cut them into evenly sized ¾-inch cubes. Pat them thoroughly dry with a clean kitchen towel or paper towels to remove excess moisture. This will help them develop crispy, golden edges in the skillet.
In a large bowl, toss the potatoes with the garlic powder, smoked paprika, onion powder, kosher salt, and black pepper until evenly seasoned.
Heat a large cast-iron skillet over medium heat and add about 1 tablespoon of olive oil. Once the oil is hot, add a single layer of potatoes, making sure not to overcrowd the skillet. Cook for 12–18 minutes, turning occasionally, until golden brown and crispy on the outside and tender in the center. Allow the potatoes to sit undisturbed for a few minutes between turns to develop a nice crust.
Transfer the cooked potatoes to a plate or serving dish and repeat with the remaining potatoes, adding more olive oil as needed. Cooking in batches gives the potatoes enough room to crisp up rather than steam.
Once all the potatoes are cooked, remove them from the skillet and set aside. Add the remaining olive oil to the same skillet, followed by the diced red bell pepper, green bell pepper, and yellow onion. Sauté over medium heat for 5–8 minutes, stirring occasionally, until the vegetables are softened and beginning to caramelize around the edges.
Return the cooked potatoes to the skillet and gently toss everything together until the peppers and onions are evenly distributed. Cook for another 1–2 minutes to warm everything through, then taste and adjust the seasoning as needed.
Transfer to a serving dish, sprinkle with freshly chopped parsley, and serve warm alongside your favorite Christmas morning breakfast dishes!
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If you love my Christmas Morning Breakfast Potatoes then you’ll also like my Christmas Morning Cinnamon Roll Wreath
A Recipe by Madeline May
Christmas Morning Breakfast Potatoes with Red & Green Peppers
These are the potatoes I want on my Christmas morning breakfast table!! Golden, crispy potatoes with sweet red and green bell peppers, onions, and plenty of seasoning. They're colorful, SO easy to make, and the perfect savory addition to all those cinnamon rolls and French toast. I make mine in a cast-iron skillet for those crispy, golden edges, then sauté the peppers and onions separately before tossing everything together!
Ingredients
Instructions
Wash the potatoes and cut them into evenly sized ¾-inch cubes. Pat them thoroughly dry with a clean kitchen towel or paper towels to remove excess moisture. This helps them develop crispy, golden edges in the skillet.
In a large bowl, toss the potatoes with the garlic powder, smoked paprika, onion powder, kosher salt, and black pepper until evenly seasoned.
Heat a large cast-iron skillet over medium heat and add about 1 tablespoon of olive oil. Once the oil is hot, add a single layer of potatoes, making sure not to overcrowd the skillet. Cook for 12–18 minutes, turning occasionally, until golden brown and crispy on the outside and tender in the center. Allow the potatoes to sit undisturbed for a few minutes between turns to develop a nice crust.
Transfer the cooked potatoes to a plate or serving dish and repeat with the remaining potatoes, adding more olive oil as needed. Cooking in batches gives the potatoes enough room to crisp up rather than steam.
Once all the potatoes are cooked, set them aside. Add the remaining olive oil to the same skillet, followed by the diced red bell pepper, green bell pepper, and yellow onion. Sauté over medium heat for 5–8 minutes, stirring occasionally, until the vegetables are softened and beginning to caramelize around the edges.
Return the cooked potatoes to the skillet and gently toss everything together until the peppers and onions are evenly distributed. Cook for another 1–2 minutes to warm everything through, then taste and adjust the seasoning as needed.
Transfer to a serving dish, sprinkle with freshly chopped parsley, and serve warm alongside your favorite Christmas morning breakfast dishes!
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