Potatoes are one of the most versatile foods on the planet. Seriously, think about it.
You can prepare them in dozens of ways.
Mashed, fried, baked, boiled, steamed, scalloped, French fries, hasselback, potato chips, hash browns, au gratin, potato salad, roasted, poached, potato pancakes, potato soup, potato skins….
The list really does go on and on.
One of our favorite ways to prepare potatoes is in a skillet with a bunch of vegetables.
Add a dash of our secret ingredient and you have a scrumptious side dish of Fiesta Breakfast Potatoes.
In a large, non-stick skillet, heat 1/3 cup of vegetable oil over medium heat.
Note- Make sure that you choose a skillet that has a lid.
Peel and chop six large, Russet potatoes into half-inch pieces.
Try hard to make the pieces the same size. If the potatoes are too small they might burn. If they are too large, the potatoes won’t cook through.
Cover the skillet with the lid. This will keep the heat inside the skillet rather than dispersing into the air and allow the potatoes to cook faster.
Cook the potatoes until they begin to soften.
Stir occasionally so the potatoes soften on all sides.
Chop one large orange, a large red bell pepper, and a large sweet onion.
You can use any type of onion that you like. I really like sweet onions so I put them in just about everything!
Remove the lid and add the peppers and onion to the skillet with the potatoes.
Continue to cook the contents for ten minutes. By this point, the potatoes and vegetables will be cooked through and crispy.
It is now time to add our secret ingredient.
Johnny’s Garlic Spread and Seasoning.
I add this seasoning to everything from garlic bread to pasta dishes to soups to mashed potatoes.
A jar of it is worth its weight in gold.
Add one to two tablespoons of this garlicky seasoning to the skillet.
Stir the potato mixture until everything is combined.
Cook an additional two minutes.
Serve the Fiesta Potatoes warm alongside Egg Scramble with Asiago Cheese and Vegetables.
That right there is a breakfast combination to die for.
If eggs are not your thing, these savory potatoes can accompany any breakfast or brunch dish. Why not side them with a Bacon Caramelized Onion Quiche?
I often make them for dinner as well to eat alongside steak or hamburgers. Check out our Gouda Stuffed Cheeseburgers.
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Easy Breakfast Potatoes
- Large Non-Stick Skillet with Lid
- 6 large Russet Potatoes Chopped 1/2" Pieces
- 1 large Orange Bell Pepper Chopped
- 1 large Red Bell Pepper Chopped
- 1 large Sweet Onion Chopped
- 1/3 cup Vegetable Oil
- 1-2 tbsp Johnny's Garlic Spread and Seasoning
- Salt and Peper To taste
- Chopped Green Onions For Garnish
- Heat oil in large skillet on med high heat. Add potatoes and onions, cover with lid.
- Cook, stirring occasionally, until potatoes begin to soften.
- Remove lid and add red peppers.
- Cook 10 minutes or until potatoes and vegetables are cooked through and crispy.
- Add 1-2 Tbsp Johnny’s Garlic Spread and Seasoning. Cook 2 more minutes.
- Serve immediately.