Spicy Breakfast Potatoes

These gorgeous pan fried potatoes are inspired by my brother’s own creation. He calls them breakfast potatoes, and today, I’m putting my own spin to them. 

This is a perfect dish for any holiday brunch, and it goes perfectly with some eggs, toast, and a good cup of coffee (or chai, if that’s your thing). These potatoes add such a nice touch to any brunch menu, whether you’re up for a an American breakfast, a Middle Eastern breakfast, or a Desi breakfast. 

Super easy and super delicious, and best of all, it hardly takes any effort! Scroll down for the recipe! 




Spicy Breakfast Potatoes

Yield: 4 servings

Spicy Breakfast Potatoes


  • 2 large potatoes, chopped (I used russet) 
  • 1/2 onion, chopped
  • 1 small bellpepper, chopped
  • Salt and pepper to taste
  • 1/4 teaspoon each of cayenne pepper, garlic powder, seasoning salt, and paprika 
  • Oil for cooking (approx 1 tbsp) 


  1. Chop your potatoes first. I like to leave the skin on, but you can also peel. 
  2. Heat up oil in a pan, add the potatoes. Stir fry for 2-3 minutes.
  3. Add the spices and salt/pepper to your taste and mix well. 
  4. Cover the pan with a lid to steam and fully cook the potatoes on low-medium heat (around 7-10 minutes, depending on how big your potato pieces were). 
  5. Meanwhile, chop up your onion and bellpepper. I like making them the same size as the potatoes. 
  6. After potatoes have cooked through (poke a fork to check tenderness), add the onion and bellpepper, stir frying until they go soft, about 2 minutes more. 
  7. Adjust any seasoning, if you like them extra spicy, add more cayenne pepper. Garnish with cilantro or parsley and enjoy! 

Leave a Reply