Breakfast Potatoes

Name: Breakfast Potatoes
Ingredients: 12 russet potatoes; Canola oil, for frying; Butter, for frying; 1 large onion, cut into fine dice; 1 green pepper, cut into fine dice; 1 red pepper, cut into fine dice; 1 yellow pepper, cut into fine dice; Salt and ground black pepper

8 ingredients

12 steps

Ingredients

12 russet potatoes
Canola oil, for frying
Butter, for frying
1 large onion, cut into fine dice
1 green pepper, cut into fine dice
1 red pepper, cut into fine dice
1 yellow pepper, cut into fine dice
Salt and ground black pepper

Directions

1

Preheat the oven to 375 degrees F.
2

Place the potatoes on a baking sheet and bake until fork tender, about 45 minutes.
3

Place the hot potatoes on a cutting board and dice them into 1-inch pieces.
4

Heat a skillet over medium-low to medium heat.
5

Next, put a tablespoon of canola oil in the skillet.
6

Add in some butter and the onions and saute until they start to turn brown.
7

Next, throw in the cooked diced potatoes and the peppers.
8

Salt and pepper the potatoes, then stir them around, slightly pressing/packing them in the skillet.
9

Cook without stirring for 5 to 7 minutes.
10

You want to make sure the pan is hot enough to crisp the potatoes.
11

Add more butter to the pan as necessary for moisture.
12

After several minutes, use a spatula to flip the potatoes over and cook on the other side for another 5 to 7 minutes.