Breakfast
Easiest Breakfast Potatoes
I’ve seen and tried all the methods for making breakfast potatoes: roasting, steaming, par-boiling, even using duck fat. There are tons of tips and tricks for making the ultimate, best, crispiest breakfast potatoes everrrrrr! I admit I enjoy a lot of them, but in full transparency, when it’s a lazy Sunday morning and I’m trying to do the absolute least, what’s most important to me is speed, ease, and flavor.
Ingredients:
- 2 tablespoons unsalted butter
- 2 tablespoons neutral oil
- 4 medium russet potatoes, 1/2-inch diced
- 1 red or green bell pepper, roughly chopped
- 1 cup red onion, roughly chopped
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 1/2 teaspoons teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 bunch scallions, sliced (both white and green parts)
Directions:
- In a large skillet over medium-high heat, melt the butter and oil. Add the potatoes and cook for 10 minutes, stirring occasionally, until lightly browned. Reduce the heat to medium and add the bell pepper and red onion.
- Mix the salt, pepper, paprika, garlic powder, and onion powder in a bowl. Season the potatoes with half of the seasoning mix, then keep cooking for 5 minutes.
- Stir in the remaining seasoning mix and scallions. Cook for about 5 minutes, until the potatoes are tender. Taste and adjust the seasoning if needed.