Where are my breakfast people at?!

Breakfast potatoes are my FAVORITE side dish to get when I am out for breakfast. I love the crisp, the veggies, and the savory flavors. To save a buck I developed a recipe to keep me home in my pjs vs. venturing out for brunch.

I hope you enjoy them as much as me!

Ingredients:

• 24 oz Yukon gold potatoes or petite medley
• 4 tbsp olive oil
• 1 white onion – diced
• 1 red bell pepper – diced
• 1 green bell pepper – diced
• 1/2 tsp pepper
• 1/2 tsp salt
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder

Recipe:

1. Dice the potatoes – 1/2″
2. Add the potatoes to a pot and cover with cold water. Bring to a boil and cook for 5 minutes, then drain.
3. Dice the onion and bell pepper – place in a bowl.
4. Heat the olive oil in a cast iron skillet over medium heat.
5. Add the drained potatoes in a single layer to the skillet and cook untouched for 5 minutes until golden brown.
6. Then add the diced onion and bell peppers along with the spices to the skillet, then stir.
7. Sauté and cook for another 5-10 minutes until golden to protection (I like mine crispy so I am towards the higher end – 10 minutes).
8. Remove from heat & enjoy!

Tips:

• Store in an airtight container for up to 2 days.
• Reheat leftovers in a skillet adding a little oil – microwave works too — no need for oil if using microwave.
• Top with avocado, sriracha, maple syrup, cheese, or green onions! The options are endless. 🙂