I have been making my breakfast potatoes the same way for quiet a while now and when we were in Maui last November we ate at a restaurant that served pesto breakfast potatoes and they were amazing!
Not everyone in my family likes pesto so I decided to make an Italian version without the pesto.
My son, who loves pesto, just stirs in a spoonful to his while they are still hot.
These are an easy and delicious side dish for either breakfast or dinner.
Here's what you need:
8-10 large Yukon gold potatoes
1-1/2 tsp. salt
1/2 tsp. pepper
2 tsp. Italian seasoning
1 red bell pepper, de-seeded and diced
1/2 yellow onion, diced
3 - 4 Tbs. canola or vegetable oil
2 - 3 Tbs. butter, cubed
Wash, dry, and dice the potatoes.
Put a 12 inch cast iron skillet on medium high and heat until hot.
Add a few tablespoons of oil and heat for a minute or two.
Add the potatoes and spices and stir to coat.
Let cook until starting to crisp and then turn in sections with a spatula. Cook for about 15 minutes.
Dice bell peppers and onion and add to potatoes.
Stir well then add the cubed butter, stir if you would like to but it will melt down into the potatoes even if you don't.
Cover and cook for about 10 minutes until fork tender and the peppers and onions are cooked. You can cook without the lid but it will take longer for the potatoes to get tender.
Serve as a side for either breakfast or dinner. Mmmm mmmm
Here's the handy printable - Italian Breakfast Potatoes
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