For 4 Servings:
2-3 large potatoes, peeled and diced
2-3 tablespoons oil (olive, vegetable, or avocado)
Salt and pepper to taste
Paprika or chili powder (optional)
1/2 teaspoon garlic powder or onion powder (optional)
Fresh chopped herbs such as parsley, rosemary or thyme (optional)
1. Peel and dice the potatoes into small cubes. Rinse them under cold water and pat dry with a paper towel.
2. Heat the oil in a large skillet over medium-high heat.
3. Add the diced potatoes to the skillet, and season with salt, pepper, and any other desired spices or herbs.
4. Cook for about 15-20 minutes, stirring occasionally, until the potatoes are crispy and golden brown.
5. Once the potatoes are cooked through, remove the skillet from the heat.
6. Add the diced onions and peppers, if using, and stir to combine.
7. Cook for an additional 2-3 minutes, or until the vegetables are tender.
8. Serve the breakfast potatoes with scrambled or fried eggs, bacon or sausage, and toast.
For 4 Servings:
2-3 large potatoes, peeled and diced
2-3 tablespoons oil (olive, vegetable, or avocado)
Salt and pepper to taste
Paprika or chili powder (optional)
1/2 teaspoon garlic powder or onion powder (optional)
Fresh chopped herbs such as parsley, rosemary or thyme (optional)
1. Peel and dice the potatoes into small cubes. Rinse them under cold water and pat dry with a paper towel.
2. Heat the oil in a large skillet over medium-high heat.
3. Add the diced potatoes to the skillet, and season with salt, pepper, and any other desired spices or herbs.
4. Cook for about 15-20 minutes, stirring occasionally, until the potatoes are crispy and golden brown.
5. Once the potatoes are cooked through, remove the skillet from the heat.
6. Add the diced onions and peppers, if using, and stir to combine.
7. Cook for an additional 2-3 minutes, or until the vegetables are tender.
8. Serve the breakfast potatoes with scrambled or fried eggs, bacon or sausage, and toast.
