Breakfast Potatoes Recipe
Level up your mornings with these easy, crispy, perfectly breakfast potatoes – the delicious morning side dish you've been craving!
Serving4 servings
Ingredients
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- ¾ pound 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
For this recipe, you can use different types of potatoes, such as regular or mini Yukon gold potatoes, red potatoes, russet potatoes, or sweet potatoes. We used mini Yukon gold potatoes.
After you are done eating and the leftover potatoes are cooled to room temperature, place potatoes in an airtight container and store them in the fridge for up to 4 days.
Nutrition
Calories: 142 kcal · Carbohydrates: 19 g · Protein: 3 g · Fat: 7 g · Saturated Fat: 2 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Trans Fat: 0.1 g · Cholesterol: 8 mg · Sodium: 612 mg · Potassium: 488 mg · Fiber: 3 g · Sugar: 3 g · Vitamin A: 1322 IU · Vitamin C: 68 mg · Calcium: 20 mg · Iron: 1 mg