These take a little effort but are so worth it. The trick is to boil the potatoes first before crisping them in a hot skillet so they’re tender inside. Serve with eggs, bacon, and sausage or any time of the day! Delicious with roasted or grilled meats.
HOW TO MAKE BREAKFAST POTATOES
- Fill a large pot with water; bring to a boil.
- In the meantime, dice potatoes, bell and jalapeno peppers, onion, garlic, and herbs.
- Salt boiling water, add potatoes, cook until fork tender, about 10 minutes.
- Drain potatoes and let stand 2 minutes in colander.
- Add oil and butter to a nonstick skillet over medium-high heat.
- Add potatoes, vegetables, herbs, and salt and pepper.
- Cook for about 15 minutes, stirring only a little so the potatoes can get crispy brown.
- Garnish with chopped fresh parsley and serve.
TO REHEAT
- To reheat, cook in a nonstick skillet for about 5-10 minutes, stirring occasionally or reheat on a baking sheet in oven at 400 degrees F for 10 minutes.
Breakfast Potatoes
These take a little effort but are so worth it. The trick is to boil the potatoes first before crisping them in a hot skillet so they’re tender inside. Serve with eggs, bacon, and sausage or any time of the day! Delicious with roasted or grilled meats.
Servings: 4
Ingredients
- 1½ lbs. Yukon gold potatoes, unpeeled, medium diced
- 2 Tbsp canola oil
- 2 Tbsp unsalted butter
- ½ red bell pepper, small diced
- 1 jalapeno pepper, small diced
- 1 yellow onion, small diced
- 3 garlic cloves, minced
- 1 Tbsp fresh thyme leaves
- 1 Tbsp fresh rosemary leaves, minced
- salt and freshly ground pepper
- small handful fresh parsley, coarsely chopped
Instructions
- Bring a large pot of water to boil; generously salt. Add the potatoes and cook until slightly tender, about 10 minutes. Drain in colander and shake to dry; let potatoes sit in colander for 2 minutes to completely drain.
- In a large nonstick skillet over medium-high heat, add oil and butter. Add the drained potatoes, bell pepper, jalapeno, onion, garlic, thyme, rosemary, a large pinch of salt and freshly ground black pepper. Cook, stirring only a little to let the potatoes crisp and until vegetables are softened, about 15 minutes. (Don't stir too much so potatoes can brown).
- Sprinkle with parsley and salt to taste; keep warm or serve immediately.
