Breakfast Potatoes

Name: Breakfast Potatoes
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 8 servings Butter, for frying; 8 servings Canola oil, for frying; 1 green pepper, cut into fine dice; 8 servings Salt and ground black pepper; 1 large onion, cut into fine dice; 1 red pepper, cut into fine dice; 12 russet potatoes; 1 yellow pepper, cut into fine dice

Breakfast Potatoes might be just the breakfast you are searching for. This recipe serves 8. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 303 calories, 7g of protein, and 4g of fat per serving. This recipe covers 18% of your daily requirements of vitamins and minerals. A mixture of bell pepper, russet potatoes, bell pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. Users who liked this recipe also liked Baked Stuffed Potatoes (Tandoori Potatoes), Breakfast Tacos, and Apple, Cherry, Pear and Almond Breakfast Muffins.

Instructions

Preheat the oven to 375 degrees F.

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Oven

Place the potatoes on a baking sheet and bake until fork tender, about 45 minutes.

Ingredients you will need

Potato

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Baking Sheet

Oven

Place the hot potatoes on a cutting board and dice them into 1-inch pieces.

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Potato

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Cutting Board

Heat a skillet over medium-low to medium heat. Next, put a tablespoon of canola oil in the skillet.

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Canola Oil

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Frying Pan

Add in some butter and the onions and saute until they start to turn brown. Next, throw in the cooked diced potatoes and the peppers. Salt and pepper the potatoes, then stir them around, slightly pressing/packing them in the skillet. Cook without stirring for 5 to 7 minutes. You want to make sure the pan is hot enough to crisp the potatoes.

Ingredients you will need

Salt And Pepper