These perfectly tender potatoes sauté with onion, bell pepper, and seasonings. You’re going to want to make them over and over again!

I grew up in a home where no meal was complete without skillet breakfast potatoes. It’s what inspired me to create my own version which has been a hit on the blog for several years now.

I’m ashamed to say I’ve been holding out on you though. I’ve been making these Southwestern Skillet Potatoes for a while now and just never took the time to photograph them so I could share the recipe. But it’s all happening now!

These potatoes seriously have so much flavor! Enjoy them as a side for breakfast, lunch, or dinner. Any meal will do!

Tips for the Best Breakfast Potatoes

  1. Don’t peel them. Peeling adds a completely unnecessary prep. Why would you do that? Let’s just not. The peel helps keep the potatoes from completely breaking down in the skillet. We don’t want mashed potatoes here!
  2. Don’t start with the cover on your skillet. This will cause your potatoes to get too mushy. We want to first achieve that beautiful browning on the outside of the potatoes before covering.
  3. Stir frequently. Potatoes have to touch the bottom of the skillet to brown. If you leave them all piled up you’re going to have some potatoes that never touch the bottom. Move them around so everybody gets an opportunity to brown.
  4. Bonus tip! This one is just for fun. If you want to turn these potatoes into a complete meal just add eggs! I like to scramble mine in a bowl with a little water, salt, and pepper. Follow the recipe instructions to let the potatoes completely cook. When the potatoes are done, pour in your egg mixture. Keep the heat on medium low or low and stir the eggs into the potatoes. They’ll cook super fast since the skillet and potatoes are already hot. Now you have a meal!

More recipes like this:

Skillet Breakfast Potatoes

Easy Diced Air Fryer Potatoes

Baked Herb Potato Rounds

Easy Seasoned Roasted Potatoes

Cinnamon Pecan Sweet Potato Rounds

5 from 1 vote

Southwestern Skillet Potatoes

These perfectly tender potatoes sauté with onion, bell pepper, and seasonings. You're going to want to make them over and over again!


  • 3 tbsp olive or avocado oil
  • 1.5 lbs potatoes, diced, unpeeled
  • 1 bell pepper, diced, any color (I like 1/2 red and 1/2 green)
  • 1/2 white or yellow onion, diced
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika


  • Heat oil in a large skillet on medium high heat. Once oil is hot, add the diced potatoes, bell pepper, and onion to the skillet. Sauté, stirring occasionally, for 10 to 15 minutes, until sides of potatoes have browned. (If your potatoes aren't diced small it will take longer to brown the sides.)
  • Add salt, pepper, garlic powder, and paprika. Stir to combine.
  • Once you've achieved the browning you want, cover and reduce heat to medium or medium low. Cook potatoes for another 5 to 10 minutes or until tender.
  • Taste. Add more salt or paprika if desired. Serve as is or top with your favorite hot sauce!


I prefer yellow or gold potatoes but you can use any kind you like.
This is an easy recipe to double and we do it often when we have company over. When doubling, I recommend stirring the potatoes more frequently. A very full skillet means that the potatoes on top won’t get a turn at the bottom (where they brown) unless you move them around often. After covering you’ll also want to increase the cooking time so the potatoes all have plenty of time to soften.
The nutrition information assumes you’re serving 4. These are fairly large servings. You can serve 6 with no problem if you don’t mind smaller servings.


Calories: 241kcal, Carbohydrates: 33g, Protein: 4g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Sodium: 303mg, Potassium: 810mg, Fiber: 5g, Sugar: 3g, Vitamin A: 998IU, Vitamin C: 73mg, Calcium: 28mg, Iron: 2mg
Did you make this recipe?Tag @thewholecook and hashtag it #thewholecook on Instagram.

Share the Love: