Breakfast Potatoes With Peppers & Onion

• 总时间: 45 minutes

配料

1½–2 lb Yukon Gold (or red potatoes)

½ tsp baking soda

1½–2 tsp kosher salt, divided

3–4 tbsp neutral oil (avocado, canola, vegetable), divided

1 medium yellow onion, diced

1 red bell pepper, diced

1 tsp garlic powder

1 tsp paprika (mainly smoked + a little sweet)

½ tsp black pepper

Optional finish: chopped chives or green onion

步骤

1. Parboil

Cut potatoes into ¾–1 inch chunks.

Add to a pot with cold water to cover by 1 inch.

Add:

½ tsp baking soda

1 tsp kosher salt

Bring to a boil, then simmer 6–7 minutes — potatoes should be just fork-tender on the outside, not creamy.

Drain well and let steam dry 5 full minutes.

Shake the colander or toss gently to rough up the edges.

If they look fuzzy and dry on the outside, you’re doing it right.

2. Crisp the potatoes (in batches — do not overcrowd)

Heat a large cast iron or heavy skillet over medium-high.

Add enough oil to generously coat the bottom.

Add potatoes in a single layer (no more than ~70% of the pan).

If they touch but overlap = too crowded.

Do not move for 4–5 minutes until deeply golden underneath.

Flip and continue cooking 6–8 minutes, turning occasionally, until crisp on multiple sides.

Season with:

Garlic powder

Paprika

Black pepper

A small pinch of salt

If needed, remove first batch and repeat with more oil.

3. Cook onions and peppers separately (unless you have room in the pan, I never do)

In a second skillet, heat oil over medium.

Add diced onion with a pinch of salt.

Cook 5–7 minutes until soft and lightly browned.

Add red bell pepper and cook 3–4 minutes until tender but not wet.

4. Combine & finish

Return all potatoes to the skillet (or a large pan).

Add cooked onions and peppers.

Toss together over medium heat 1–2 minutes.

Taste and finish with remaining salt.

Optional: fresh herbs on top.

备注

Overcrowding = steaming = mush

Baking soda makes potatoes break down faster → crisp fast but steam even faster

If they soften after mixing:

Spread on a sheet pan

Broil 2–4 minutes per side

Salt after crisping