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  • Writer's pictureNicole Ciuppa, RDN

Savory Breakfast Potatoes

Serves: 2 people


  • 1 cup grape tomatoes

  • 1 large green bell pepper

  • 2 Idaho potatoes

  • 2 Tablespoons olive oil

  • 1/2 teaspoon sea salt

  • 1/4 teaspoon black pepper

  • 1/4 teaspoon paprika

  • 1/2 teaspoon ground parsley

  • fresh parsley to garnish


  1. Wash the tomatoes and slice in half. Wash the bell pepper and cut into 1/2 inch cubes. Set aside.

  2. Wash the potatoes and cut into 1/2 inch cubes. Add to a bowl with the salt, black pepper, paprika, and ground parsley. Pour in the olive oil and toss all ingredients together to evenly coat the potatoes.

  3. Heat a saute pan on medium-low heat. Add the potatoes and cover with a lid. Cook the potatoes 10 minutes or until they become tender enough to easily pierce with a fork. Add in the bell pepper. Saute until tender.

  4. Turn heat to medium-high, add the tomatoes, and saute until the potatoes are a golden brown. Remove from the heat.

  5. To serve, place even amounts of the savory breakfast potatoes on two plates. Sprinkle the top with chopped fresh parsley for a garnish.

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