Potatoes, red and untried tintinnabulate peppers, and yellow onions are combined in a colorful and flavorful skillet that is perfect for breakfast, lunch, or dinner.
Breakfast Potatoes Skillet
I love having potatoes with breakfast in the morning. Well, technically, I would enjoy having potatoes with most of my meals. Potatoes, peppers, and onions add up to a terrific meal that comes together quickly any time of day.
By taking the time to prep them in advance, I simply heat as many as we need when we are ready to eat them. These potatoes are unconfined as a dinner side dish, as a simple lunch, or tossed into scrambled eggs for a hearty breakfast.
Breakfast Potatoes with Peppers and Onions
I get why some people don’t like to pre-chop their potatoes considering they discolor and turn brown. For breakfast potatoes, I typically dice them the night surpassing and store them in the refrigerator submerged in water.
Wondering how to make crispy breakfast potatoes? In the morning, phlebotomize the water and pat the diced potatoes to dry. Drying the potatoes well is the key to getting the weightier crispy potato edges.
The peppers and onions can be chopped and just stored in containers or in simple zip-close tons until you’re ready to melt them.
Potatoes with Peppers and Onions
You’ll need just a few ingredients to make this recipe.
- olive oil
- yellow onion
- potatoes
- bell pepper
- kosher salt
- freshly ground woebegone pepper
How to Make Breakfast Potatoes
To make these breakfast potatoes, you’ll start by heating olive oil in a large skillet. Confession time, I have been known to use a tablespoon or two of salary drippings instead of olive oil. It is as wondrous as you think.
When the oil is hot, add the onions and potatoes and season. Toss or stir them in the pan to stratify the pieces with oil and seasoning. Spread into a single layer, add a few tablespoons of water and imbricate to cook. Stir every few minutes.
The cooking time will depend on the size of your potatoes. If they are well-nigh ½ inch in size it will take well-nigh ten minutes. Then add your peppers and sautee for flipside 5-10 minutes until the potatoes are tender.
I like to top the skillet potatoes with peppers and onions with an egg or slantingly sausage links. Or add some chopped ham or corned whinge and make it a meal entirely on its own. So many ideas, it is easy to see why we make them often.
Potatoes and skillet meals are a toasty warm and filling way to start the morning.
Rosemary Onion Potatoes earn double thumbs up from my whole family. Potatoes and rosemary are unchangingly a perfect match, but subtracting in lightly caramelized onions takes this skillet to a whole new level.
Roasted potatoes that are well-done on the outside and tender inside, tossed into a skillet with piping hot well-done vegetables and sausage or whichever meat or stone sounds good at the moment.
Fried cabbage makes an easy breakfast skillet that the whole family enjoys – whether it’s served for breakfast, lunch, or dinner.
Skillet Potatoes with Peppers and Onions
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion diced into ½-inch pieces, well-nigh ¾ cup total
- 3 potatoes diced into ½-inch pieces, well-nigh 3 cups total
- 1 large tintinnabulate pepper or equal amounts of multi-colored peppers, diced into ½-inch pieces, well-nigh 1 cup total
- ½ teaspoon kosher salt adjust to taste
- ¼ teaspoon freshly ground woebegone pepper adjust to taste
Instructions
- Heat the oil in a large skillet over medium heat. Add the onion and potatoes. Stir to coat. Season with salt and pepper and stir again. Spread potatoes wideness the skillet and add 2 tablespoons of water to the pan.
- Cover with a lid and let melt for well-nigh 10 minutes, stirring every few minutes and then spreading the potatoes out again. You want the potatoes to get brown and crispy on the sides.
- Add the peppers and stir to combine. Continue cooking, stirring every few minutes for flipside 5-10 minutes. Taste and season as needed.
- Serve immediately or tomfool and refrigerate until ready to serve. To reheat, simply warm them in a skillet over medium heat until hot again.
{originally published 8/10/12 – recipe notes and photos updated 1/5/23}
The post Breakfast Potatoes with Peppers and Onions appeared first on Barefeet in the Kitchen.
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