These flavorful Quick and Easy Breakfast Potatoes are a snap to make and the perfect accompaniment to eggs, breakfast burritos, pancakes, waffles…you name it!
Top of the mornin’ to ya! I know it’s probably not morning where you are, but that totally sounds like those bright-eyed, busy-tailed coworkers who are painfully optimistic on a Monday morning, right? I get it. I’m totally not a morning person and I don’t even love breakfast. But if my breakfast involves a side of fried potatoes I. AM. THERE. It’s just that fried potatoes take so long to make and considering my previous statement that I am not a morning person, any breakfast that doesn’t involve a bowl, milk, and cereal just makes me grumpy.
So after I rolled out of bed on Sunday, realizing my husband was sick and I’d be the person in charge of breakfast for the fam, I decided to (wo)man up and get cookin’. While I was making my usual pancakes I noticed I had a big bag of red potatoes. A light bulb flickered for a short time inside my head when I thought about how delicious fried potatoes would be. Then it quickly went out when I remembered how long it would take to make them. And cold bacon and pancakes with piping hot breakfast potatoes is no bueno. But then another light bulb flickered on and I’m so glad it did. Why not microwave the potatoes until they’re almost cooked and then fry them up with some veggies and spices? YES! I’m no Einstein, but in my world, this was quite an epiphany. From that wonderful moment, these Quick and Easy Breakfast Potatoes were born. And I’m never looking back!
These Quick and Easy Breakfast Potatoes and hearty, deliciously crispy, and kid-friendly. And even though they’re a side dish, I guarantee they’ll steal the show.
- 6 large (about 3 inches long) red potatoes
- 1 Tbsp butter
- 1 Tbsp canola oil
- 1 bell pepper, chopped
- ½ large yellow onion, chopped
- 2 tsp minced garlic (2 cloves)
- Salt and pepper to taste
- 2 Tbsp fresh parsley, chopped
- Pierce red potatoes on each side with a fork. Microwave on a microwave-safe plate or paper towel for 6 minutes. Cut potatoes into evenly sized cubes.
- Melt butter and oil in a large skillet over medium-high heat. Add potatoes and saute for 4 minutes, stirring occasionally.
- Add bell peppers, onions, garlic, and salt and pepper, tossing well to combine. Cook an additional 4 to 6 minutes, tossing occasionally to avoid sticking, until potatoes are browned and vegetables are crisp-tender.
- Remove from heat. Toss with fresh parsley, serve, and enjoy!
