Easy Breakfast Potatoes

breakfast  potatoesThere are a million ways to make breakfast potatoes and I’ve tried about half of them. There have honestly been a couple of mushy messes and a few half-raw results, but I have finally settled on a method that is tried and true in my kitchen. These potatoes are super savory and a little bit spicy. The best part is that they manage to hold their shape while cooking all the way through,  so you’ll have perfect individual bites —soft and fluffy on the inside and a nice caramelized crunch on the outside.

There are a few tips that I’ve picked up over time to make these fool proof:

    • Make sure you cut your potatoes as evenly as possible so that they cook in the same amount of time—you don’t want some pieces to be over cooked while others are still raw in the middle
    • There is no need to peel the potatoes — the skin takes on a delicious caramelized earthy flavor.
    • Sauté the vegetables separately from the potatoes to make sure that you don’t over cook them.
    • Dry roast your spices before incorporating them into the dish—this really pulls out the fragrance and flavor out of the spices and elevates your dish.

Breakfast Potatoes
 
Prep time
Cook time
Total time
 
Serves: 4-6
Ingredients
  • 4 large potatoes, cut into ½ inch cubes
  • 1 red pepper, roughly chopped
  • 1 green pepper, roughly chopped
  • 1 onion, chopped
  • ¼ cup of scallions, chopped
  • 2 tablespoons of paprika
  • 1 tablespoon of cumin
  • ½ teaspoon of cayenne
  • 4 cloves of garlic, finely chopped
  • ½ cup of water
  • salt and pepper to taste
  • olive oil.
Instructions
  1. Heat about 2 tablespoons of oil in a large and deep frying pan or skillet over medium heat. Add the onions and a large pinch of salt and sauté for 3 minutes. Add the peppers and continue to sauté vegetable mixture for 5 more minutes. Remove the vegetables from the pan and set aside.
  2. Wipe the pan with a paper towel and add cumin, paprika and cayenne to the dry pan. Cook them for 1 minute until they become fragrant.
  3. Add 2 more tablespoons of oil to the pan and raise heat to medium-high. When the oil is hot, add the potatoes and a large pinch of salt. Cook the potatoes for 5-7 minutes until they start to get crispy on the outside.
  4. Turn the heat down to medium and add half of the water (1/4 cup) to the pan. Cook the potatoes for about 15 more minutes, stirring them every couple of minutes, until the water is evaporated and the potatoes are almost cooked through. If needed, you can add a bit more of the water after the first 10 minutes if the pan is already dry. At this point the potatoes should be completely cooked through --- if they are not cooked through you can add a few tablespoons of water and cook for 3-5 more minutes until they are done.
  5. Add the vegetables and back to the pan along with the garlic. Continue to cook the potatoes, stirring occasionally, for about 3-5 more minutes until they are cooked through. Salt and pepper to taste if neccessary.
  6. Before removing them from the heat, toss with the scallions.

 

 

 

 

 

 

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