There’s something special about starting the day with a plate of warm Denver Breakfast Potatoes. The crisp potatoes, ham, and colorful peppers always bring a little joy to the morning. Growing up, this dish often made an appearance at family breakfasts, filling the kitchen with a smell that promised comfort and good company.
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I still remember how my grandmother would serve these with hot biscuits and fresh coffee, making the whole table feel like the center of the home. This recipe keeps that tradition alive with every bite.
A Southern food classic
Southern food has a way of making folks feel welcome the moment they sit down. For me, breakfast was often the best part of weekends, and these potatoes were always there. They remind me of busy mornings before church, when everyone gathered in the kitchen.
My grandmother cooked with patience and care, and her potatoes always came out just right. I would watch her stir the skillet, knowing something tasty was coming. Even now, I smile when I hear potatoes sizzling in olive oil. It is a simple dish that carries a whole lot of good memories.
Ingredients
How to make Denver Breakfast Potatoes
These potatoes are quick to make and fill the kitchen with a smell that will have everyone wandering in to see what is cooking. You start by browning the potatoes until they are golden and a little crispy on the outside.
Then you mix in the ham, onions, peppers, and garlic for extra flavor and color. A sprinkle of paprika and thyme brings everything together. In just a short time, you have a skillet full of breakfast goodness ready to hit the table.
Serving suggestions
Serve Denver Breakfast Potatoes straight from the skillet while they are hot. They go great with scrambled eggs or a fluffy omelet. Add biscuits or toast on the side for a real Southern-style breakfast.
If you are making brunch, try them with fried chicken or sausage for an even bigger spread. A little hot sauce or salsa on top can give them a nice kick.
Storage tips
Let the potatoes cool before putting them in an airtight container. Keep them in the fridge for up to three days. To bring back the crispy edges, reheat them in a skillet over medium heat or pop them in the oven.
Skip the microwave if you want them to stay crisp. If they seem a little dry, add a small splash of olive oil when reheating.
Southern farewell
Recipes like Denver Breakfast Potatoes remind me why Southern cooking always feels like home. It is not just about the food, it is about the people you share it with. I love how one skillet can bring folks together first thing in the morning.
I hope you make this part of your own family breakfasts. Pour some coffee, pass the plates, and enjoy a good start to the day.
Denver Breakfast Potatoes
Equipment
- Large nonstick skillet
- Cutting board
- Knife
- Mixing spoon or spatula
- Measuring Cups and Spoons
Ingredients
- 3 medium potatoes diced into ½-inch cubes and patted dry
- 2 tablespoons olive oil
- 1 cup diced ham pre-cooked
- 1 cup diced onion
- 1 cup red bell pepper diced
- 1 cup green bell pepper diced
- 1 clove garlic minced
- 2 tablespoons olive oil
- ½ teaspoon paprika
- ¼ teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Place a large nonstick skillet over medium-high heat. Add the olive oil and let it warm up.
- Spread the diced potatoes evenly in the skillet. Let them cook without stirring for about 5 minutes so they can brown.
- Stir in the diced ham, onion, red bell pepper, green bell pepper, and garlic. Mix everything together so the flavors start to blend.
- Sprinkle paprika, thyme, salt, and pepper over the mixture. Stir to coat all the ingredients.
- Cook for 15 to 20 minutes, stirring now and then, until the potatoes are tender and have crispy edges.
- If the potatoes need more time, lower the heat, cover the skillet, and let them cook for 5 more minutes. Remove the cover to let any extra moisture cook off.
- Taste the potatoes and add more salt or pepper if you think they need it.
- Top with fresh parsley. Serve hot and enjoy.
