Breakfast Potatoes

The BEST Breakfast Potatoes! These potatoes are skillet fried with sweet onions, bell peppers, fresh garlic, and a healthy dose of butter for a breakfast side dish that's melt in your mouth delicious!

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Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 240kcal

Author: Cathy Trochelman

Ingredients

2 pounds Yukon Gold potatoes
1 red pepper 1 cup chopped
1 green pepper 1 cup chopped
1 sweet onion 1 1/2 cups chopped
1/4 cup butter
1/4 cup canola oil
2 cloves fresh garlic minced
1 teaspoon salt
1/2 teaspoon pepper

Instructions

Chop the potatoes, peppers, and onions to desired size (I made the potatoes a little larger than the peppers and onions.)
In a large skillet over medium heat, combine 2 Tablespoons butter and 2 Tablespoons oil. Heat until butter is fully melted.
Add chopped onions and peppers; sauté for 5 minutes, stirring occasionally. Add the minced garlic and sauté until fragrant.
Add the potatoes, salt, and pepper. Push the mixture down firmly with a spatula or wooden spoon, then cover and cook for 5 minutes.
Uncover, add the remaining butter and oil, and increase heat to medium-high. Stir the mixture every 5 minutes, letting the potatoes brown, until they're golden and crispy on the edges. Potatoes are done when fork tender.

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