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Breakfast Potatoes (adapted from Pioneer Woman)


Breakfast Potatoes (adapted from Pioneer Woman)
4-5 Red Potatoes
½ onion, diced
¼ - ½ Red Pepper, diced
¼ - ½ green pepper, diced
2 T olive oil
Salt and pepper, to taste (you’ll want a good amount)

Place potatoes in a large pot and cover entirely with water. Bring to a boil and cook until potatoes are fork tender. When they are ready, dice them into 1-inch pieces (as uniform as possible). Next, dice the onion and pepper (larger dice is actually better). In a large skillet, heat oil over medium-low heat. Sauté onions and peppers until they start to turn brown. Next, throw in the diced potatoes. Stir well to coat with oil and veggies and then slightly press/pack them. Cook without touching them for several minutes. Cook for several minutes and flip with a spatula. Salt and pepper them as they cook. Cook until desired brownness. If you can’t get them crispy enough, sprinkle a little flour over them and flip. The more you flip, the softer they get, so flip with caution.

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