Breakfast Potatoes
Crispy breakfast potatoes loaded with peppers and onions. Perfectly seasoned with paprika, rosemary, and oregano.
Servings: 4 servings
Ingredients
- 1 lb Russet potatoes
- 1 bell pepper
- 1 medium onion
- 3 tbs vegetable oil
- 1 tbs paprika
- 1 tsp rosemary
- 1 tsp oregano
- Kosher salt and freshly ground black pepper to taste
Instructions
- Peel and wash the potatoes. Place them into a pot of boiling water and partially cook until fork tender, about 10-15 minutes.
- Remove potatoes from boiling water and run under cold water to stop the cooking.
- While potatoes are cooking, dice the peppers and onions into bite-sized pieces.
- When potatoes are cooled, dice them into bite-sized pieces.
- Heat a large skillet to medium-high heat and add the vegetable oil.
- Toss in the peppers and onions and cook for 5 minutes until they soften.
- Add the potatoes and all seasonings (paprika, rosemary, oregano, salt, and pepper).
- Cook until the potatoes are golden and crisp, roughly 10 minutes.
- Serve as a side to your favorite breakfast dishes.
Notes
These potatoes are loaded with peppers and onions, making them almost a breakfast on their own. Top with an egg for a complete meal. Perfect side dish for bacon, eggs, or any breakfast protein.