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Breakfast Potatoes

Print Recipe
Servings 2
Author Jehan Powell

Ingredients

  • 2 russet potatoes, peeled and diced into 1/2 inch cubes
  • 1 tsp vegetable oil
  • 3/4 cup water
  • 1 tbsp butter
  • 1/4 cup diced red and green peppers
  • 3 tbsp diced onion
  • 1/2 tsp thyme
  • 1/2 tsp granulated garlic
  • 1/4 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • parsley to garnish

Instructions

  • Peel and dice potatoes in ½ in cubes.
  • Add oil to wide nonstick pan over high heat. Add potatoes, stir fry for a minute or so then add water.
  • Bring to a boil then cover. Lower heat to medium low and cook until potatoes are fork tender about10-12 mins. Add a little water at a time as needed.
  • Add butter and let melt then add onion, peppers, thyme, garlic, paprika, black pepper and salt. Stir to combine.
  • Spread into form an even layer, then let cook on high for 2-3 minutes then flip and cook on the other side.
  • Remove from heat and garnish with fresh parsley.