Spicy Breakfast Potatoes by Alexa

Start your morning with a flavorful kick using this easy and spicy breakfast potatoes recipe. Crispy on the outside and tender inside, these seasoned potatoes are perfect for a hearty and satisfying start to your day.

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TIME1 hr 5 min

SERVINGS4

RATING4.8 / 5

01 / WHAT YOU NEED

Ingredients

1 tablespoon butter 4 russet potatoes, scrubbed and cubed 3 yellow onions, diced 2 green bell peppers, diced 1 cup extra-virgin olive oil 3 tablespoons salt, or to taste 1 tablespoon ground black pepper

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by heating your oven to 400°F (200°C). While it’s warming up, spread some butter on a rimmed baking sheet and pop it in the oven so it gets nice and hot. In a large bowl, toss together the potatoes, onions, and bell peppers with a bit of oil, salt, paprika, and black pepper until everything is evenly coated. Carefully pour the mixture onto the hot baking sheet, spreading it out in a single layer. Bake for about 50 to 70 minutes, or until the potatoes turn golden and the veggies are tender. Give everything a stir halfway through cooking to help it brown evenly. Once it’s all cooked through and smells amazing, take it out and enjoy!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use a heavy skillet to get the potatoes nice and crispy.
- Make sure the potatoes are cut into even pieces for uniform cooking.
- Stir occasionally but don’t overmix to maintain a crispy texture.

Why you’ll love it

These potatoes are full of bold flavors and just the right amount of heat to wake up your taste buds. They are crispy on the outside and tender on the inside, making them a perfect side for any morning meal. Plus, they come together quickly, so you can enjoy a spicy start without much fuss.

Serving ideas

Serve alongside eggs cooked your favorite way, such as scrambled or fried. They also pair well with avocado slices or a dollop of sour cream to balance the spice. For a heartier meal, add some grilled sausage or bacon.

Storage & leftovers

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat to regain crispiness instead of microwaving, which can make them soggy.