I don’t know about you, but I have had a long time battle with breakfast potatoes. What’s the battle, you ask? I have battled with finding the best way to cook them to achieve great breakfast potatoes. Do you use frozen potatoes, the refrigerated potatoes, cook them raw, pre-cook them, cut them big, cut them small, shred them for hashbrowns? I don’t know, what the hell?! I can tell you that I have ruined more batches of potatoes than I care to count or remember!
Today, I decided to use leftover baked potatoes and I have to say, these are probably the best breakfast potatoes I’ve ever made! *happy dance* I guess the big test will be if I can make these again just as successfully. Have a conquered breakfast potatoes? For today, yes! We’ll see what the future holds…
Breakfast Potatoes
Ingredients
- 2 Tbs olive oil
- 1 baked potato chilled and chopped
- 1/2 shallot chopped
- 1/4 cup red bell pepper chopped
- 1/4 jalapeño chopped (optional)
- 1/2 tsp garlic salt
- 1/2 tsp black pepper
Instructions
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In a large sauté pan, warm up the olive oil over medium-high heat.
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Sauté potato, shallot, red bell pepper, and jalapeño for 2-3 minutes, then add garlic salt and black pepper.
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Continue sautéing, but be sure to let the veggies, especially the potatoes to sit in the pan and brown. Don't stir too much.
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Gently flip your potatoes to make sure all sides are browned to your liking, approximately 12-15 minutes.
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Serve hot with eggs and/or whatever else you'd like for breakfast.
Enjoy!
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