Farmhouse Breakfast Potatoes

My wife said that these farmhouse breakfast potatoes were almost as good as her mom’s. That’s saying a lot. A whole lot. My wife’s mom was a great cook. Anything that I can make that is even remotely close to being as good as something she made is a major accomplishment. There’s no question, these potatoes are fantastic. They make the perfect breakfast side dish, for sure. And they’d be good for a dinner side too!

Farmhouse Breakfast Potatoes

I did change the recipe for these farmhouse breakfast potatoes just a bit from the original version. I found that adding the vegetables to the pan (I like to use a cast iron skillet) too soon in the cooking process can cause them to char a bit more than I wanted. Specially the onions. So I added them a bit later, after the potatoes had already started to get a good crisp on them. The vegetables still came out tender, as I wanted.

I like to make this dish in a large cast iron skillet. Nothing crisps up potatoes like cast iron does.

Also try my sausage breakfast sandwiches made on a Cuisinart Griddler (you can also make them on the stovetop). My homemade corn flakes are great too!

Farmhouse Breakfast Potatoes
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5 from 1 vote

Farmhouse Breakfast Potatoes

You can double this recipe for 8 servings, but you'll need a really large, deep skillet. I find it much easier to cook 4 servings in a regular 10" skillet.
Course Breakfast, Side Dish
Cuisine American
Keyword breakfast, potatoes
Prep Time 15 minutes
Cook Time 1 hour
Servings 6
Calories 289kcal


  • 6 medium Russet potatoes
  • ½ tablespoon vegetable oil for frying
  • 4 tablespoons butter divided, for frying, you might need more
  • ½ large onion diced
  • ½ medium green bell pepper diced
  • ½ medium red bell pepper diced
  • ½ medium yellow bell pepper diced
  • kosher salt
  • ground black pepper


  • Preheat your oven to 375 F.
  • Scrub the potatoes clean and dry well, then transfer to a baking sheet. Bake for 45-60 minutes or the potatoes are tender when poked with a fork or knife.
  • About 10 minutes before the potatoes are done, start cooking the vegetables. Add the oil to a large skill and heat over medium-high heat.
  • Stir in the onion and peppers and cook 5-7 minutes or until just starting to soften. Remove to a plate or bowl.
  • Remove the potatoes from the oven and let cool until you can handle them. Cut into 1" cubes. Note: I do not peel my potatoes, but you can if you wish.
  • Add butter to the skillet over medium-high heat and melt. Add the potatoes and spread out evenly. Sprinkle liberally with salt and pepper.
  • Cook for 5-7 minutes, without stirring, or until the bottoms of the potatoes just start to get crispy. Flip gently, season again, and continue cooking, without stirring, another 5-7 minutes or until the bottoms just start to get crispy. If the potatoes get too dry add more butter and stir gently.
  • Add the vegetables back in. Stir the mixture and heat thoroughly for 5 minutes.
  • Remove and serve.


Calories: 289kcal | Carbohydrates: 62g | Protein: 8g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 22mg | Potassium: 1454mg | Fiber: 5g | Sugar: 4g | Vitamin A: 560IU | Vitamin C: 78mg | Calcium: 54mg | Iron: 3mg

Nutritional values are approximate.