Home-Style Breakfast Potatoes

Servings: 4 · Prep: 15 min · Cook: 27 min · Total: 42 min

Ingredients

• 1 1/2 pounds Russet potatoes
• 1 each Yellow onion
• 1 each Green bell pepper
• 3 tablespoons Vegetable oil
• 1 teaspoon Paprika
• 1/2 teaspoon Garlic powder
• 3/4 teaspoon Kosher salt
• 1/4 teaspoon Ground black pepper

Equipment

Spatula; Measuring Spoons; Cutting Board; Skillet; Chef’s knife; spatula; measuring spoons; cutting board; skillet; chef’s knife

Steps

1. Dice the potatoes, onion, and bell pepper. Scrub the potatoes and cut them into 1/2-inch dice. Cut the onion and green bell pepper into 1/2-inch pieces.
   • 1 1/2 pounds potato
   • 1 Each onion
   • 1 Each bell pepper

   Use a stable cutting board and keep your fingers tucked back while dicing.

2. Coat and spread the potatoes. Heat 2 tablespoons vegetable oil in the skillet over medium heat. Add the potatoes and 1/2 teaspoon salt, toss to coat, then spread them into an even layer.
   • 1 1/2 pounds potato
   • 2 tablespoons vegetable oil
   • 1/2 teaspoon Kosher Salt

   Add the potatoes carefully to the hot oil because surface moisture can cause spattering.

   Keep the skillet handle turned away from the edge of the stove.

3. Cover and cook until beginning to soften. Cover and cook for 10 to 12 minutes, stirring every 3 to 4 minutes, until the potatoes are beginning to soften and develop light golden spots.

   Lift the lid away from your face to avoid escaping steam.

4. Add the vegetables and brown the potatoes. Add the remaining 1 tablespoon oil, onion, and bell pepper. Cook uncovered for 10 to 12 minutes, stirring only every few minutes so the potatoes can brown against the skillet.
   • 1 tablespoon vegetable oil
   • 1 Each onion
   • 1 Each bell pepper

   Keep the skillet handle turned away from the edge of the stove while cooking.

5. Season and cook until tender and browned. Sprinkle in the paprika, garlic powder, black pepper, and remaining 1/4 teaspoon salt. Cook for 2 to 3 minutes, tossing gently, until the vegetables are tender and the potatoes are deeply browned and easily pierced with a fork.
   • 1 teaspoon paprika
   • 1/2 teaspoon garlic powder
   • 1/4 teaspoon Ground Black Pepper
   • 1/4 teaspoon Kosher Salt

   Use caution around the hot skillet while tossing the potatoes and vegetables.

6. Adjust the seasoning and serve hot. Taste and adjust the seasoning if needed. Serve the potatoes hot from the skillet as a breakfast side or simple light meal.

https://plumtally.com/recipes/home-style-breakfast-potatoes-r3x7qo6d3id4