Skillet Potatoes with Peppers and Onions

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Skillet Potatoes with Peppers and Onions recipe by Barefeet In The Kitchen

Purple, red and yellow potatoes, red and green bell peppers and yellow onions are cooked together into a colorful and flavorful dish perfect for breakfast, lunch or dinner. When I saw the variety of potatoes at the market this morning, I couldn’t resist the idea of making a multicolored skillet.

I love having potatoes with breakfast in the morning. Well, technically, I would love having potatoes with most of my meals.

By taking the time to prep them in advance, I just heat as many as we need when we are ready to eat them. These potatoes are great as a dinner side dish, as a simple lunch or tossed into scrambled eggs for a hearty breakfast.

Skillet Potatoes with Peppers and Onions recipe by Barefeet In The Kitchen


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Skillet Potatoes with Peppers and Onions

5 from 3 votes
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Servings: 1 serving


  • 1 teaspoon olive oil
  • 3 potatoes I used a purple, red and a yukon gold, diced into 1/4" pieces, about 3 cups total
  • 1 bell pepper I used 1/2 each red and green, chopped small
  • 1 small yellow onion chopped small
  • 1/2 teaspoon kosher salt adjust to taste
  • 1/4 teaspoon freshly ground black pepper adjust to taste


  • Heat the oil in a large skillet over medium high heat. Add the onions and potatoes. Stir to coat. Season with salt and pepper and stir again. Spread potatoes across the skillet and let cook for 10 minutes, stirring every few minutes and then spreading the potatoes out again. You want the potatoes to get brown and crispy on the sides.
  • Add the peppers and stir to combine. Continue cooking, stirring every few minutes for another 5-10 minutes. Taste and season as needed. Serve immediately or cool and refrigerate until ready to serve. To reheat, simply warm them in a skillet over medium heat until hot again. Enjoy!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Big Dude says

    Looks delicious and if had a second egg, I would have thought it was my plate. Fried taters with onions and peppers is hard to beat and when you add all those colors it's pretty as well.

    • Mary says

      Have you tried using a non-stick skillet, Athena? I keep one in the house just for eggs and potatoes. Make sure the oil is good and hot prior to adding the potatoes. Then toss or stir the potatoes around in the oil quickly to coat them. I don't wait more than 2-3 minutes between stirring them either. I know that some people swear by just flipping them over and not doing that more than a couple times, but mine stick when I wait that long. A cast iron works as well, but it needs to be very well seasoned before even trying it. I hope that helps. I hate when that happens!

    • Athena @ Lifes Abundant Adventures says

      I use stainless steel pans. I've been wanting to invest in some cast iron pans, this might be a good reason! 🙂 I'll focus more on tossing the potatoes with the oil to coat them better and see how that turns out. Thanks Mary! 🙂

    • Mary says

      That explains it. I have awesome stainless steel pans that I LOVE, but for frying like this, they just don't work for me either. I'm thinking that if you toss the potatoes in the oil that might help, but a well-seasoned cast iron will work much better. Like I said above, I hang onto my non-stick skillet just for this purpose and for eggs. I know there are downsides, but for now, it works for me.

  2. Gini Buckley says

    I made this today for dinner. My husband loves breakfast. I only had russet potatoes and I added some fresh sliced jalapenos too. Just delicious! Thank you!5 stars