Breakfast Potatoes

Photo and Food Styling: Kelly Vaughan

Don’t mistake breakfast potatoes for regular roasted potatoes seasoned with a classic duo of garlic and rosemary. These breakfast potatoes feature sautéed bell peppers, shallots and bacon, plus a combination of garlic powder, paprika and fresh parsley for even more flavor. They’re a savory breakfast staple that will complete a plate filled with scrambled eggs, sausage links and a buttermilk biscuit. When you want diner-style potatoes at home, follow this recipe.

To start, you’ll parboil the potatoes until they’re barely tender. You should be able to piece them with a fork, but they should fight you for it. Overcooking the taters at this stage will cause a mushy skillet bake. While they cook, sauté the bacon in a cast-iron skillet until crispy. Remove the bacon but keep the residual bacon grease in the pan — that’ll act as some of the fat for which you’ll later sauté the bell peppers, potatoes and shallots. Once the ingredients have sufficiently cooked on the stovetop, pop the whole skillet in the oven for a few more minutes so that everything gets evenly golden brown. Top with the precooked bacon and fresh parsley and serve (with a hot mug of coffee on the side).