Breakfast Potatoes with Peppers and Onions

Introduction:

Breakfast potatoes with peppers and onions are a delicious, satisfying, and easy-to-make dish that perfectly complements any breakfast spread. Crispy on the outside and tender on the inside, these potatoes are packed with vibrant, flavorful peppers and onions, making them a hearty and nutritious addition to your morning meal. This dish is versatile enough to serve as a side or even as the main course when paired with eggs, avocado, or your favorite breakfast protein.

Whether you’re serving them as part of a classic breakfast platter, adding them to a breakfast burrito, or just enjoying them on their own, breakfast potatoes with peppers and onions are a flavorful way to start the day. They’re also a fantastic meal prep option, as you can make a large batch and enjoy them throughout the week for quick breakfasts.

In this recipe, you’ll learn how to make perfectly crispy, seasoned breakfast potatoes with sautéed peppers and onions that are sure to become a breakfast favorite in your household. This dish is not only delicious but also customizable—add your favorite seasonings, herbs, or other vegetables to create your perfect version.

Ingredients:

For the breakfast potatoes:

• 4 medium russet potatoes (or Yukon Gold potatoes): Russet potatoes are ideal for this recipe as they turn crispy on the outside while remaining tender inside. Yukon Golds also work well for a slightly creamier texture.
• 1 bell pepper (red, green, or yellow): Adds sweetness and color to the dish.
• 1 medium onion (yellow or red): Adds savory depth and sweetness when sautéed.
• 2 tablespoons olive oil or vegetable oil: For sautéing the vegetables and potatoes.
• Salt and pepper: To taste, for seasoning.
• 1 teaspoon garlic powder: For extra flavor and aroma.
• 1 teaspoon paprika (optional): Adds a smoky flavor and vibrant color.
• 1/2 teaspoon dried thyme or rosemary (optional): Adds a herbal note for depth.
• 1 tablespoon fresh parsley (optional): For garnish, adding a pop of freshness.

Instructions:

1. Prepare the Potatoes: Start by peeling the potatoes if you prefer (the skin adds texture and nutrients, but you can leave it on if you like). Cut them into small cubes, about 1/2-inch in size, to ensure they cook evenly and become crispy.
2. Parboil the Potatoes: In a large pot, bring water to a boil and add the cubed potatoes. Allow them to cook for about 5-7 minutes, just until they begin to soften but are not fully cooked. Parboiling the potatoes helps speed up the cooking process and ensures they turn out tender inside while crispy on the outside. Drain the potatoes and set them aside to cool slightly.
3. Cook the Potatoes: Heat 1 tablespoon of olive oil or vegetable oil in a large skillet or frying pan over medium heat. Once the oil is hot, add the parboiled potatoes. Spread them out in an even layer and let them cook for about 5-7 minutes without stirring to allow them to crisp up on the bottom. After this time, stir the potatoes occasionally to ensure they cook evenly and develop a golden-brown crust. This should take about 15-20 minutes total. Season the potatoes with salt, pepper, garlic powder, and paprika for added flavor. If you’re using fresh thyme or rosemary, sprinkle it over the potatoes now for extra fragrance and flavor.
4. Prepare the Peppers and Onions: While the potatoes are cooking, slice the bell pepper and onion into thin strips or small chunks, depending on your preference. This will allow them to cook quickly and mix easily with the potatoes.
5. Sauté the Peppers and Onions: In a separate skillet, heat another tablespoon of olive oil over medium heat. Add the sliced onions and bell peppers to the pan. Sauté the vegetables for about 5-7 minutes, or until they become tender and slightly caramelized. Stir occasionally to ensure even cooking. Season with salt, pepper, and a pinch of garlic powder to taste. The peppers and onions should be soft with a bit of golden color, adding a savory and sweet flavor that complements the crispy potatoes.
6. Combine the Potatoes and Vegetables: Once both the potatoes and peppers/onions are cooked, combine them in the same skillet. If there’s not enough room, you can transfer everything into the skillet with the potatoes. Stir everything together so the potatoes are evenly coated with the peppers and onions. Allow the mixture to cook for an additional 2-3 minutes to let the flavors meld together. Taste and adjust the seasoning as necessary.
7. Serve and Garnish: Once the breakfast potatoes with peppers and onions are cooked to your liking, remove the skillet from the heat. Transfer the mixture to a serving dish or plate. Garnish with fresh parsley for a pop of color and a burst of freshness. You can also add a sprinkle of grated cheese or a squeeze of lime juice for an added kick of flavor.
8. Enjoy: Serve the breakfast potatoes with peppers and onions hot as a side dish or main course. These potatoes pair wonderfully with eggs (scrambled, fried, or poached), avocado slices, or a protein like vegetarian sausage or bacon. They’re also delicious on their own or stuffed into a breakfast burrito.

Tips and Variations:

• Spicy Kick: For a spicier version, add some chopped jalapeño or a dash of cayenne pepper to the peppers and onions as they sauté. You can also sprinkle some hot sauce over the potatoes when serving.
• Vegan Version: This recipe is naturally vegan when made with olive oil and does not require any cheese. However, you can add a vegan cheese alternative for a creamy, cheesy flavor.
• Other Vegetables: Feel free to experiment by adding other vegetables such as zucchini, mushrooms, or spinach to the mix. These will add even more nutrients and texture to the dish.
• Herb Variations: Swap out thyme and rosemary for other fresh or dried herbs such as oregano, basil, or dill for a different flavor profile.
• Meal Prep: These breakfast potatoes with peppers and onions can be made in advance and stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat to restore their crispiness.

Nutritional Benefits:

Breakfast potatoes with peppers and onions are packed with nutrients that provide a great start to your day:

• Potatoes: Potatoes are an excellent source of vitamin C, potassium, and fiber. They provide complex carbohydrates that give you lasting energy throughout the morning.
• Bell Peppers: Bell peppers are high in vitamins A and C, antioxidants that promote eye health and support the immune system. They also provide a burst of natural sweetness to balance the savory potatoes.
• Onions: Onions are rich in antioxidants, including quercetin, which can help reduce inflammation and support heart health. They also add flavor and sweetness when sautéed.
• Healthy Fats: Olive oil is a great source of healthy fats, which support brain function and heart health.

This dish is naturally gluten-free and can be customized to fit different dietary needs. Whether you’re looking for a hearty breakfast or a side dish to accompany a brunch spread, these breakfast potatoes with peppers and onions are a flavorful and satisfying option.

Conclusion:

Breakfast potatoes with peppers and onions are a simple yet flavorful dish that can be enjoyed in many different ways. Whether you serve them alongside eggs, in a breakfast burrito, or as a stand-alone dish, they offer a delicious and nutritious start to your day. With their crispy texture, savory flavor, and vibrant vegetables, these potatoes are sure to be a hit with the whole family. This recipe is also versatile, allowing you to adjust the seasoning and ingredients to match your taste preferences. So, next time you’re craving a comforting and flavorful breakfast, give these breakfast potatoes a try—they’re sure to become a breakfast favorite!

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