I  LOVE a good breakfast potato- they’ve gotta be flavorful, cut just right into small cubes, with a nice outer crisp and fluffy inside! I  also don’t want to chop a million things so early in the morning so besides the potatoes- its just an onion and a bell pepper to compliment all the flavors- not too bad!  The shortcut here is using taco seasoning because its quicker than reaching for a million spice jars- and it has all the spices I  probably wouldve added on my own anyway so win win situation!  These skillet potatoes are seasoned enough that just simply a fried egg or side of scrambled eggs is plenty to make a well rounded breakfast with these. Red potatoes are on the smaller side so this recipe makes 2-3 very generous servings ! Doubling the recipe will overcrowd the skillet and won’t give you those delicious crispy bits so if you’re increasing the serving size on these- I’d suggest tossing all the ingredients together and  roasting them in the oven on a sheet tray at about 425- for 15 minutes or so until they’re fork tender!

Few things to know before getting started:

  1.  A nonstick skillet will work best for these but if you have a well seasoned cast iron skillet you can also use that.
  2. I  love Trader Joe’s taco seasoning but if you cant grab it, try to find a taco seasoning that has clean ingredients (some of them can be super powdery versus a good blend of spices) and just note if it has salt or not. If your taco seasoning does not have salt, you will need to add additional salt to this recipe.
  3. Ive used red potatoes for this recipe and love the texture, creaminess and overall taste of them! Super easy to find at any grocery store!

Skillet Breakfast Potatoes

Prep Time 10 mins
Cook Time 15 mins


  • 4 medium red potatoes (1 lb), peeled and cut into 1/2 inch cubes
  • 1/2 green bell pepper, diced small (about 1 cup diced)
  • 1/2 tsp garam masala
  • 1 tsp salt
  • 2 tsp taco seasoning (highly recommend Trader Joe's- its what I used in this recipe)
  • 1 tbsp + 2 tsp oil
  • 1 small white or yellow onion, diced small


  • In a large mixing bowl, combine the diced potatoes, green peppers, 1 tbsp of oil, taco seasoning, salt, garam masala and stir to combine well. (Note: Salt will vary based on the amount of salt in your taco seasoning- you can start with 1/2 the amount of salt and adjust at the end).
  • Heat a large (12 inch) nonstick skillet over medium high heat and heat the remaining 2 tsp of oil over high heat. Once the oil is hot, add the onions and cook for about 1 minute or until onions are soft and slightly golden.
  • Add the potato and pepper mixture to the pan and give everything a good stir, use a rubber spatular to get all of the seasonings and oil out of the bowl. Spread the potatoes and peppers in a single layer and place a lid on the pan.
  • Reduce heat to medium and cook covered for about 8 minutes, undisturbed. After 8 minutes, remove the lid, stir well and cook for an additional 2-3 minutes or until potatoes are completely fork tender.
  • Serve potatoes hot with a side of eggs!