Go Back
–+ servings
Subscription Form


Save this recipe, and we’ll send it to your inbox. Plus, we'll add you to our mailing list to keep you updated with more great recipes!

A skillet filled with colorful sautéed vegetables, including potatoes, red and green peppers, garnished with parsley. A vibrant, fresh meal setting.

Denver Breakfast Potatoes

Mandy Applegate
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.
Print Recipe [btn-google-source] Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 4 servings
Calories 312 kcal

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.

Nutrition

Serving: 1ServingCalories: 312kcalCarbohydrates: 37gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 15mgSodium: 386mgPotassium: 884mgFiber: 6gSugar: 6gVitamin A: 1434IUVitamin C: 112mgCalcium: 38mgIron: 2mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword Denver breakfast potatoes, Ham and potato breakfast skillet, Skillet breakfast potatoes
Tried this recipe?Let us know how it was!