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+ servings

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.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast, Side, Vegetables, Vegetarian
Cuisine: American
Keyword: breakfast, crispy, hash
Servings: 4
Author: Louise Rio

Ingredients

  • 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.