Breakfast Potatoes

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Ingredients

  • 12 russet potatoes
  • Canola oil, for frying
  • Butter, for frying
  • 1 large onion, cut into fine Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please dice
  • 1 green pepper, cut into fine Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please dice
  • 1 red pepper, cut into fine Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please dice
  • 1 yellow pepper, cut into fine Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please dice
  • Salt and ground black pepper

Use imperial measurements

Method

How to make Breakfast Potatoes

Preheat the oven to 375 degrees F.

Place the potatoes on a baking sheet and bake until fork tender, about 45 minutes.

Place the hot potatoes on a cutting board and Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please dice them into 1-inch pieces.

Heat a skillet over medium-low to medium heat. Next, put a tablespoon of canola oil in the skillet. Add in some butter and the onions and saute until they start to turn brown. Next, throw in the cooked Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please diced potatoes and the peppers. Salt and pepper the potatoes, then stir them around, slightly pressing/packing them in the skillet. Cook without stirring for 5 to 7 minutes. You want to make sure the pan is hot enough to crisp the potatoes. Add more butter to the pan as necessary for moisture.

After several minutes, use a spatula to flip the potatoes over and cook on the other side for another 5 to 7 minutes.