I’m picky about my breakfast potatoes. They have to be REALLY good for me to want more than a bite. Otherwise I’d rather eat waffles, pancakes or muffins. If you can’t tell, I love my sweets. 🙂
After doing some serious research for IBS breakfast recipes, I realized the trick to making super crispy and flavorful breakfast potatoes is to bake, lightly fry and season. If only I had known this secret all along. Sounds easy enough, right?
My favorite place for breakfast potatoes in Houston is hands down Barnaby’s! If you live in Houston and haven’t been…run don’t walk. I’d love to hear from you your favorite place for breakfast potatoes!
Breakfast PotatoesPrint Recipe
- 1 Pound Red Potatoes, washed, scrubbed, & dried
- 2 Tablespoons Unsalted Butter
- Nonstick Cooking Spray
- 1 Teaspoon Sea Salt (divided)
- Ground Pepper to taste
- 1 Bell Pepper, diced
Preheat oven to 400 degrees. Bake whole potatoes until soft to the touch for about 30-35 minutes.
While the potatoes are cooking, saute bell peppers on medium heat in a skillet for 3-4 minutes. Remove from heat and set aside.
Once potatoes are soft to the touch, remove from oven and cut potatoes into quarters.
In a large skillet on medium heat, melt one tablespoon of butter. Add quartered potatoes into pan, making sure none of the potatoes overlap (note: this may need to be done in more than one pan).
Spray the tops of the potatoes with nonstick spray and season with ground pepper and with half of a teaspoon of salt. Cook for about 5 minutes.
Turn potatoes over with a spatula and add the remaining tablespoon of butter as well as more ground pepper and remaining salt. Cook for an additional 8 minutes.
Add green peppers to pan and saute.
Need a crowd pleasing breakfast side dish? This is it! Adapted by: www.minimalistbaker.com