Breakfast Potatoes Recipe
Breakfast Potatoes is such a simple recipe to make and you'll get the best crispy breakfast potatoes you've ever had.
Servings: 4
Calories: 142kcal
Equipment
Ingredients
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- ¾ pounds mini yukon gold potatoes washed and quartered
- 1 red bell pepper roughly chopped
- ½ green bell pepper chopped
- ½ red onion chopped
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
Instructions
- Sauté the veggies. In a large skillet or frying pan, heat the olive oil and butter over medium heat until the butter has melted. Add the bell peppers and onion to the skillet. Sauté until they begin to soften.
- Add potatoes. Add the potatoes to the skillet and season with salt, garlic powder, and smoked paprika.
- Cook. Allow the potatoes to cook without stirring for a few minutes to develop a crispy crust. Flip then continue to cook, stirring occasionally, for about 15-20 minutes or until the potatoes are tender on the inside and crispy on the outside. You can add a splash of water to the pan occasionally to prevent burning.
Notes
Other Types of Potatoes to use in this recipe:
- Regular Yukon gold potatoes
- Red potatoes
- Russet potatoes
- Sweet potatoes
Nutrition
Calories: 142kcal | Carbohydrates: 19g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 612mg | Potassium: 488mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1322IU | Vitamin C: 68mg | Calcium: 20mg | Iron: 1mg