These Breakfast Potatoes with Zucchini and Anaheim Peppers are perfect for batch cooking while using up that summer zucchini. Prep them on a Sunday and have them ready for the week’s breakfast burritos, scrambles, or alongside a frittata for brunch.
When it comes to cooking with our CSA box, breakfast potatoes are a great way to use up both the potatoes and a lot of zucchini that make their way into our produce boxes. The veggies might vary but the seasoning for the potatoes stays the same. This way, you’ve got a core recipe you can prep in a large skillet that becomes super versatile with the changing seasons.
Here, we add Anaheim peppers and garden zucchini from our CSA box along with some fresh herbs I snagged at the Farmer’s Market. With just a handful of ingredients, we top these potatoes with some fresh torn basil leaves, green onions, and a fried egg and you’ve got a hearty breakfast dish that is a nod to the summer produce now in full swing.
Ingredients for Easy Breakfast Potatoes with Zucchini and Anaheim Peppers
For this great side dish, we will need the following ingredients:
- Potatoes: Russets or Yukon Gold work well here. We’ll peel and dice them in small dices to ensure cook evenly to a beautiful golden brown color.
- Zucchini: Summer zucchini is at its peak and this is a breakfast side dish that works well and is a great way to use up all that summer produce for a breakfast main dish that has multi purpose. You can also use yellow squash or other summer squash varieties.
- Onion: yellow or white onion work here; we’re diced them fine to help all the vegetables cook evenly.
- Anaheim Peppers: You can also use bell peppers, poblanos, or diced jalapeños here. The peppers offer a mild heat and with the Anaheim peppers we get in a our box, this is another one of the great ideas for using up what’s in the box.
- Spices: Paprika, Mexican oregano, and garlic powder help to season our potatoes. While you can use Mediterranean style dried Oregano, Mexican oregano has a lemon and citrus essence that works wonderfully with the peppers, summer zucchini, and potatoes.
Prepping Breakfast Potatoes with Ease
These breakfast potatoes are ready in minutes. Here’s how we make them:
- Dice your potatoes, zucchini, peppers and yellow or white onion and place them in a large bowl. In a small bowl, add the fresh herbs for garnish. Basil, fresh chives, and/or green onions or scallions work well here.
- In a large 12-inch cast iron skillet, heat 3 tablespoons olive oil over medium heat. Add the diced yellow or white onion and season with a pinch of kosher salt. Cook onions for about 3 to 5 minutes until translucent.
- Add diced potatoes and season with kosher salt, dried oregano, garlic powder, paprika, and black pepper. Stir your diced potatoes together to coat the cubes in all of the seasonings before spreading them out in an even layer. Allow potatoes to crisp up on the sides, stirring every 3 to 5 minutes, until the potatoes have crispy edges and are slightly fork tender. This can take approximately 10 to 15 minutes.
- Once potatoes are slightly crispy, add the zucchini and peppers. Stir together to combine all the vegetables. Cook the veggies for another 5 to 7 minutes until slightly softened. Remove from heat and serve.
Storing and Enjoying These Versatile Breakfast Potatoes
This is a favorite way I enjoy the summer produce in breakfast potato form. For best results, use a large cast iron skillet to ensure crispy edges and that the potatoes can cook in an even, single layer. This large cast iron skillet is a great one to use when cooking up breakfast potatoes. Enjoy these right away or cool to room temperature before storing in an airtight container in the refrigerator for up to 5 days. Other creative ways for using them:
- Pre-make breakfast burritos with scrambled eggs, bacon, and these potatoes. Store burritos wrapped in foil and in a freezer bag for up to a month in the freezer.
- Use in breakfast tacos.
- Use as side dishes to top with a fried egg.
- Use them for breakfast tacos, burritos or top with a fried egg.
- Add ground beef to make a savory taco or even enchilada filling.
There are so many great options to enjoy these breakfast potatoes and a great way to add to our list of savory zucchini recipes. Whether for breakfast or a hearty dinner tonight, this time of year gives us easy recipes to enjoy these versatile veggies. Looking for more zucchini inspo? Check out our collection of recipes below:
- Zucchini Parmesan
- Pasta with Caramelized Zucchini
- Spaghetti with Zucchini, Chard, and Mushrooms
Easy Breakfast Potatoes with Zucchini and Savory Peppers
Equipment
- 1 12-inch cast iron skillet
Ingredients
- 1 pound potatoes, diced into 1/2 chunks using a mix of red and baby Yukon gold potatoes from our CSA box
- 1 medium zucchini, diced into 1/2 inch chunks
- 1 small yellow onion, finely diced diced
- 3 Anaheim peppers, stem and seeds removed and diced fine seeded and diced
- 1.5 tsp paprika
- 1 tsp dried Mexican oregano
- 1.5 tsp garlic powder
- 1/2 tsp ground black pepper
- 1 tsp kosher salt
Instructions
- In a large 12-inch cast iron skillet, heat 3 tablespoons olive oil over medium heat. Add the diced onions and season with a pinch of kosher salt. Cook onions for about 3 to 5 minutes until translucent.
- Add diced potatoes and season with kosher salt, dried oregano, garlic powder, paprika, and black pepper. Stir your diced potatoes together to coat the cubes in all of the seasonings before spreading them out in an even layer. Allow potatoes to crisp up on the sides, stirring every 3 to 5 minutes, until the potatoes have crispy edges and are slightly fork tender. This can take approximately 10 to 15 minutes.
- Once potatoes are slightly crispy, add in the zucchini and peppers. Stir together to combine all vegetables. Taste and adjust seasoning as desired. Cook vegetables another 5 to 7 minutes until slightly softened. Remove from heat and serve.
- If prepping for the week, allow to cool to room tempt before storing in containers. Store in the fridge for up to 5 days.