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Looking down at a bed of crispy golden potato cubes scattered with red bell pepper strips, translucent onion slivers, and dark garlic bits, all flecked with paprika.

Crispy Paprika Breakfast Potatoes

Paprika and rosemary seasoned potatoes with onion and garlic, pan-fried until crispy. A hearty breakfast side dish ready in 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Method

Ingredients
  

  • 3 lbs potatoes diced
  • 1 large onion diced
  • 4 cloves garlic minced
  • 3 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 bell pepper diced
  • 1/2 tsp cayenne pepper
  • Fresh parsley or chives for garnish

Method
 

  1. Chop Potatoes:

    Rinse the potatoes and pat them dry. Chop into uniform bite-sized cubes.

  2. Sauté Onions:

    Warm the olive oil in a large skillet set over medium-high heat. Sauté the onion cubes until they become soft and clear, roughly 5 minutes.

  3. Cook Garlic:

    Stir in the minced garlic and cook for an additional 30 seconds until aromatic.

  4. Season Potatoes:

    Add the potato cubes to the skillet, distributing them in a single layer. Season with salt, pepper, paprika, thyme, and rosemary.

  5. Crisp Potatoes:

    Cook the potatoes, turning them every so often, for about 20–25 minutes until they turn golden and crisp.

  6. Add Bell Pepper:

    If desired, incorporate the diced bell pepper during the final 5 minutes of cooking.

  7. Garnish and Serve:

    Top with fresh parsley or chives and present hot.