This is the best recipe for easy breakfast potatoes… EVER. Aside from seasoning, you only need three ingredients. Few things make me happier than easy meal preparations. Even though I’m a professional cook, I’m not always in the mood and truthfully, I don’t always have time to whip up multi course meals.
I have three children under ten, and a man honey! So on top of work, and the gazillion things they have to do, I’m still responsible for feeding them great meals, and most times I need to do it quickly.
Today, for Day 15 of the Happy Kitchen Project, I’m sharing one of my favorite go to breakfast recipes. Can you believe its been 15 days?! We have been ON it y’all? Brooke and Tina shared a delicious Lettuce Wrap yesterday, with a sauce using some of my favorite flavors. You can check that out here of you missed it.
My aunt makes these potatoes every year when we gather for the holidays. I call them “Ancient Chinese Secret” potatoes, because I am convinced that something sacred is in them, aside from what she said. They are just TOO good! This isn’t her recipe exactly, but its pretty close. I love how food has a way of connecting people and preserving memories. I always think of her when I make them.
1. Dice your potatoes small and store in a ziploc bag.
2. Dice your onions and peppers small and place them together in a ziploc bag.
Easy Breakfast Potatoes
You will need:
3 cups of red potatoes, diced
1/2 green bell pepper, diced
1 medium yellow onion, diced
Garlic Powder (I use Lawry’s with the Parsley Flakes)
Salt & Pepper, to taste
In a large skillet, sweat onions and bell pepper until soft, but not thoroughly cooked. Remove vegetables to a bowl and reserve. Season the potatoes generously with garlic powder, salt, and pepper. Cook in the oils from the vegetables on medium heat, stirring occasionally until the potatoes are “fork tender,” about 15 minutes. Add the vegetables back to the pan and cook another five minutes. Serve immediately.
For crispy potatoes: Cook the vegetables the same a recipe above and set aside. Roast potatoes on a baking sheet on 400 about 20 min, then toss with vegetables before serving. You also fry the potatoes and then toss the cooked vegetables in as well.
Tomorrow, we are back at Designers Collective for more Happy Kitchen fun! If you think you missed anything, be sure to check the #HappyKitchenProject hashtag on social media. You can also follow us @chewsylovers and @designerscollective_ and share your happy kitchen photos with us!
Chop it Like its Hot,