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American

Loaded Breakfast Potatoes

Diced potatoes, bell pepper, and onion cook in a skillet with paprika, then eggs and cheddar finish the pan. It stays in one skillet from the first dice to the last sprinkle of cheese.

Prep
15 min
Cook
25 min
Total
40 min
Servings
4
Difficulty
Easy
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Skillet of diced breakfast potatoes with peppers, onion, eggs, and cheddar.

Why you’ll love it

  • A covered start steams the potato centers, then an uncovered finish browns the edges.
  • Paprika colors the potatoes and keeps the skillet from tasting like plain starch.
  • Peppers and onion cook with the potatoes, so there is no second pan of vegetables.
  • The eggs are scrambled into the hash at the end, which makes one plate instead of a side and a separate fry.

Ingredients

Servings4

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Check the ingredients you still need, then add them. If nothing is checked, the full list is added. Saved on this device.

Instructions

  1. 1

    Rinse the diced potatoes and pat them very dry.

  2. 2

    Heat the oil in a large skillet over medium heat. Add the potatoes, paprika, salt, and pepper. Stir to coat.

  3. 3

    Cover and cook 8 minutes, stirring once. The potatoes should be starting to soften.

  4. 4

    Uncover and add the bell pepper and onion. Cook, stirring now and then, until the potatoes are tender and browned and the pepper has softened, about 10 minutes.

  5. 5

    Whisk the eggs. Pour them over the potatoes. Fold gently until the eggs are just set, about 2 to 3 minutes.

  6. 6

    Sprinkle the cheddar over the top. Cover 1 minute, until the cheese melts. Serve from the skillet.

Pro tips

  • If the potatoes brown before they are tender, add 1 tbsp water, cover, and cook 2 minutes more.
  • Keep the dice close to 1/2 inch. Large chunks stay raw in the middle while the edges burn.
  • A hot skillet and dry potatoes matter more than extra oil.

Easy substitutions

cheddar
pepper Jack or Monterey Jack
green bell pepper
red bell pepper
yellow potatoes
russet potatoes, patted dry the same way

Storage and reheating

Storage

Refrigerate in a covered container for up to 3 days.

Reheating

Warm in a skillet over medium heat with a few drops of oil until the potatoes are hot, about 5 minutes. The eggs will firm a little more, which is expected.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
390
Protein
16 g
Carbs
38 g
Fat
18 g
Fiber
4 g

Budget friendly · Stovetop

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From the kitchen

Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients