Cowboy Potatoes

4.34 from 3 votes

Cowboy Potatoes are a hearty, crispy potato dish packed with bell peppers, onions, and bold seasonings. This easy one-pan recipe delivers golden-brown potatoes with big flavor in every bite, perfect for a weekend brunch or a filling side.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American, Southern

Servings:

Calories: 265kcal

Author: Jami Powell

Equipment

Cast iron skillet
Knife
Cutting board
Wooden spoon

Ingredients

1 medium Yukon Gold potato
¼ medium red bell pepper diced
¼ medium green bell pepper diced
¼ medium onion diced
3 tablespoons olive oil
½ teaspoon Italian seasoning
1 teaspoon kosher salt or to taste
¼ teaspoon pepper

Instructions

Preheat your oven to 375°F.
Wash all produce thoroughly. Dice the bell peppers, onion, and potatoes into small, even pieces, keeping the potatoes slightly larger for the best texture.
Generously season the potatoes with salt, pepper, and any additional spices. Heat a cast iron skillet over medium heat and add olive oil. Add the potatoes and cook for 3-4 minutes, stirring occasionally, until they are golden brown on all sides.
Stir in the diced bell peppers and onion. Sauté for 2 minutes, adding more olive oil if needed, until the vegetables begin to soften.
Transfer the skillet to the preheated oven and bake for 10 minutes, or until the potatoes are fork-tender.
Remove from the oven and serve immediately. Top with your favorite eggs for a hearty and satisfying meal.

Notes

Cooking Notes:

For the best texture, let the potatoes brown in the skillet before stirring too often. Since your potato cubes are small, most of the color develops on the stovetop while the oven gently finishes the centers. Keep the vegetables brief in the pan so they soften without releasing too much moisture.

Tips for Best Results:

Start the potatoes in a fully heated cast-iron skillet, so they develop golden edges quickly.
Keep the potato cubes small and evenly cut so they cook through in the short oven time.
Add the peppers and onion after the potatoes begin browning so the vegetables soften without releasing excess moisture into the pan.
Transfer to the oven once the potatoes have already developed color, rather than waiting for the oven to create the browning.

How to Know It’s Ready:

The potatoes should look golden brown with lightly crisp edges, and the peppers should appear softened but still colorful. A fork should slide easily through the center of the largest potato piece with no resistance.

Nutrition