A friend came to visit me and brought with her some eggs that her mom’s chickens had laid.
I couldn’t think of anything besides eating these eggs for dinner so naturally I planned our evening’s dinner around them. Generally when I make breakfast potatoes I make a recipe that I remember from my childhood. My mom would always make us rosemary skillet potatoes after chilly mornings browsing the local flea market. And though I keep attempting to master the recipe, I just can’t. I’m sort of a bad potato cooker and the fact that her recipe is cooked entirely stovetop means the potatoes, for me, never get soft enough before they get too dark on the outside (and by dark I mean burned). Now I can make do with an al dente potato. My husband cannot.
This will be our family’s breakfast potato recipe. It is cooked in the oven, which frees up the stove for egg frying anyway. The recipe calls for bell peppers and I think it is nice to add a little veggie to the potatoes when you can. We loved this meal, partly due to these potatoes, so much that had it two nights in a row for dinner. The recipe as written makes a bunch but I just heated up leftovers on a sheet pan in the oven and they were good as new.
Breakfast Potatoes (adapted from The Pioneer Woman)
- 4-5 pounds red potatoes, cut into chunks (1″ cubes)
- 3 cloves garlic, minced
- 1 whole onion, peeled and roughly chopped
- 3 red bell peppers, seeded and roughly chopped
- 1/4 cup olive oil
- 4 tablespoons butter, melted
- 1 teaspoon seasoned salt
- 1/2 teaspoon cayenne pepper (optional)
- salt and pepper (to taste)
- Preheat the oven to 425 degrees F.
- In a large bowl, toss together the potatoes, garlic, onion, red bell pepper, olive oil, butter, seasoned salt, cayenne pepper and some kosher salt and pepper.
- Pour potatoes onto two rimmed baking sheets. Bake for 20 to 25 minutes, shaking the pan twice.
- Raise the heat to 500 degrees and bake until crisp and brown, 15 to 20 minutes, tossing twice.
- Sprinkle with a little more salt and pepper before serving.