I served these delicious and simple breakfast potatoes with my homemade ketchup – recipe (coming in my second cookbook due Summer 2021):
2-4 medium russet potatoes, peeled and diced
1/2 medium onion, diced
1/2 bell pepper, diced
Olive oil or veggie broth
1 teaspoon fresh rosemary, chopped
1 teaspoon garlic powder
1/2 teaspoon paprika
Salt & pepper to taste
- In a medium saucepan cover the potatoes with water and bring them to a boil and cook until just slightly underdone. A fork will pierce it easily but will still not be ready to eat.
- Meanwhile in a cast iron skillet over high heat, dry sauté the onions and peppers, adding oil or broth as desired to avoid sticking. Stir in the parboiled potatoes and season all with rosemary, garlic powder, paprika, and salt & pepper. Continue adding small amounts of oil (no more than 2 tablespoons total) or broth (as much as needed when it boils off) to avoid sticking. Lower the heat to medium and cover. Cook until the potatoes reach desired doneness, about 5-7 minutes.
- Serve with homemade ketchup, hot sauce or as they are. Delicious!!