Breakfast Potatoes With Onions And Peppers | Crispy Breakfast Potatoes Recipe | Brunch Food

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier while canola oil is more budget-friendly.

bell peppers

🥗Healthier: zucchini

💰Cheaper: carrots

Zucchini is lower in calories, while carrots are often less expensive.

Heat a large skillet over medium-high heat.

Add about 1 tablespoon of avocado or olive oil to the skillet.

Cook 1/2 cup of diced onions in the skillet until softened.

Dice yukon gold potatoes into pieces about 1/2 inch thick.

Place the cut potatoes in a single layer on a microwave-safe plate and microwave on high for about 2.5 minutes until tender.

Remove the softened onions from the skillet.

Add another tablespoon of oil to the pan and heat over medium-high heat.

Add the microwaved potatoes to the skillet and toss to coat with oil.

Cook the potatoes over medium-high heat until the edges are golden brown and crispy, about 5-7 minutes.

Add the cooked onions and chopped bell peppers back into the skillet and stir to heat through for about 1-2 minutes.

Season with salt and black pepper before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary