Jason & I like breakfast potatoes but any breakfast food that takes more than 20 minutes to make usually doesn’t happen in this house. I’m not really a wake up early to make an elaborate breakfast kind of girl.
This recipe for breakfast potatoes only takes 20 minutes, and the potatoes are crispy and cooked through without being getting mushy and falling apart.
If you use a cast iron skillet, be sure that the skillet is well seasoned or the potatoes will stick to it. I love my cast iron cookware but I used a non-stick pan to be on the safe side.
Quick Skillet Breakfast Potatoes
|Prep time||5 minutes|
|Cook time||15 minutes|
|Total time||20 minutes|
- 6 red potatoes (scrubbed and chopped to 1/2 inch)
- 1/3 chopped white onion
- 1/2 chopped green pepper
- 2 tablespoons vegetable oil
- 1/4 teaspoon garlic salt
- dusting of cayenne pepper
- pepper to taste
|1.||Put chopped potatoes in a microwave safe dish, cover loosely and microwave for 5 minutes.|
|2.||While the potatoes are in the microwave, chop other veggies and heat oil in skillet or frying pan over medium high heat.|
|3.||Carefully add cooked potatoes and veggies to skillet. Add spices and cook for 10 minutes, stirring occasionally.|