Breakfast Potatoes Recipe
Crispy, buttery breakfast potatoes with peppers and onions — a simple skillet side everyone will love.
Servings: 8 servings
Ingredients
- 1/4 cup olive oil
- 1/2 cup butter
- 5 pound Yukon Gold potatoes chopped
- 3 clove garlic minced
- 1 onion chopped
- 1 bell pepper seeded and roughly chopped
- 1 red pepper seeded and roughly chopped
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
Instructions
- Heat a large skillet over medium heat and add the olive oil and butter; allow the butter to melt.
- Add the chopped Yukon Gold potatoes to the skillet, then add the minced garlic, chopped onion, and chopped bell and red peppers.
- Stir frequently to coat the potatoes and prevent sticking, and cook until the potatoes are fork-tender, about 15 minutes.
- Stir in the kosher salt and cayenne pepper, taste and adjust seasoning if desired.
- Serve the breakfast potatoes warm.
Equipment
- Large Skillet
- Knife
- Cutting Board
- spatula or wooden spoon
- Measuring spoons
Notes
- Cool to room temperature before storing.
- Store in an airtight container in the refrigerator for 3–4 days.
- Freeze in a freezer-safe container for up to 3 months.
- Thaw in the refrigerator overnight before reheating if desired.
- Reheat until warmed throughout before serving.