Add Preferred SourceDenver Breakfast Potatoes bring together everything you want in a hearty morning skillet: golden potatoes, savory ham, sweet onions, and colorful peppers. It’s a one-pan dish that cooks up fast and delivers big flavor without needing anything fancy.
This recipe uses simple ingredients you probably already have on hand, and the whole thing comes together in under 30 minutes. The potatoes crisp up beautifully, the peppers soften just enough, and the ham adds that classic Denver omelet vibe. I love it as a side dish, or serve it with some fried eggs and you’ve got a whole meal ready to go.
It’s easy, dependable, and perfect for busy mornings or big weekend brunch spreads.
History
Denver potatoes don’t have a formally recorded origin story, but they trace back to the same roots as the Denver omelet, which was already appearing on café menus in the early 1900s. Cooks in railroad towns and mining communities were known for mixing diced potatoes with ham, onions, and peppers as a hearty, inexpensive skillet meal, and by the 1920s this combination had become common in diners across Colorado and the American West.
Ingredients
- Potatoes – I like using waxy red potatoes for this dish as they hold their texture nicely.
- Olive oil – Or any other neutral cooking oil.
- Ham – This is a great use of leftover ham, or buy a chunk from the deli and dice it yourself.
- Onion – I use yellow or even red onion in this dish. Sweet onions would work, too.
- Red bell pepper – Seed it and then dice it about the size of the potatoes.
- Green bell pepper – See it dice it the same size as the other pepper.
- Garlic – Don’t use jarlic; jarlic just doesn’t have the same flavor.
- Paprika – Or use smoked paprika for more flavor.
- Dried thyme – Or about 1 teaspoon fresh thyme leaves.
- Salt and pepper to taste.
- Fresh parsley for garnish.
How to Make Denver Breakfast Potatoes
Heat a large nonstick skillet over medium-high heat and add the olive oil. A 12-inch skillet gives the potatoes enough space to crisp instead of steam. Spread the diced potatoes in an even layer and let them cook undisturbed for 5 minutes so they develop a good sear. I like using a fish spatula here because it slides under the potatoes cleanly.
Add the diced ham, onion, red pepper, green pepper, and garlic. Season with paprika, thyme, salt, and pepper. Cook for 15 to 20 minutes, stirring occasionally, until the potatoes are tender and the edges are browned and crispy.
Cover the skillet for 5 minutes if the potatoes need more time; then uncover and let any excess moisture evaporate. Taste and adjust the seasoning.
Garnish with fresh parsley and serve hot.
Chef Jenn’s Tips
- Dry the potatoes well; moisture keeps them from browning.
- Use a wide skillet so everything cooks evenly.
- Don’t stir too often or the potatoes won’t crisp.
- Add a pinch more paprika at the end for color, or smoked spicy paprika for a bit of heat.
Make It a Meal
Serve these potatoes with eggs any style, a slice of buttered toast, or a simple side of fruit. They also pair well with breakfast sausage, a breakfast casserole or a quick green salad for brunch.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet to bring the crispiness back or warm gently in the microwave.
Denver Breakfast Potatoes
Ingredients
- 3 medium potatoes diced into ½-inch cubes and patted dry
- 2 tablespoons olive oil
- 1 cup ham diced, pre-cooked
- 1 cup onion diced
- 1 cup red bell pepper diced
- 1 cup green bell pepper diced
- 1 clove garlic minced
- ½ teaspoon paprika
- ¼ teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat a large nonstick skillet over medium-high heat and add the olive oil.
- Spread the diced potatoes in the skillet and cook undisturbed for 5 minutes to sear.
- Add the ham, onion, bell peppers, and garlic.
- Season with paprika, thyme, salt, and pepper.
- Cook for 15 to 20 minutes, stirring occasionally, until tender and crispy.
- Cover if needed to finish cooking, then uncover to evaporate moisture.
- Taste and adjust seasoning.
- Garnish with parsley and serve hot.
Nutrition
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.