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Anita said that these farmhouse breakfast potatoes were almost as good as her mom’s. That’s saying a lot. A whole lot. Anita’s mom was a great cook. Anything that I can make that is even remotely close to being as good as something she made is a major accomplishment. There’s no question, these potatoes are fantastic. They make the perfect breakfast side dish, for sure. And they’d be good for a dinner side too!
I did change the recipe for these farmhouse breakfast potatoes just a bit from the original version. I found that adding the vegetables to the pan (I like to use a cast iron skillet) too soon in the cooking process can cause them to char a bit more than I wanted. Specially the onions. So I added them a bit later, after the potatoes had already started to get a good crisp on them. The vegetables still came out tender, as I wanted.
I like to make this dish in a large cast iron skillet. Nothing crisps up potatoes like cast iron does.
Also try my sausage breakfast sandwiches made on a Cuisinart Griddler (you can also make them on the stovetop). My homemade corn flakes are great too!
Farmhouse Breakfast Potatoes
Ingredients
- 6 medium Russet potatoes
- ½ tablespoon vegetable oil for frying
- 4 tablespoons butter divided, for frying, you might need more
- ½ large onion diced
- ½ medium green pepper diced
- ½ medium red pepper diced
- ½ medium yellow pepper diced
- kosher salt
- ground black pepper
Instructions
- Preheat your oven to 375 F.
- Scrub the potatoes clean and dry well, then transfer to a baking sheet. Bake for 45-60 minutes or the potatoes are tender when poked with a fork or knife.
- About 10 minutes before the potatoes are done, start cooking the vegetables. Add the oil to a large skill and heat over medium-high heat.
- Stir in the onion and peppers and cook 5-7 minutes or until just starting to soften. Remove to a plate or bowl.
- Remove the potatoes from the oven and let cool until you can handle them. Cut into 1" cubes. Note: I do not peel my potatoes, but you can if you wish.
- Add butter to the skillet over medium-high heat and melt. Add the potatoes and spread out evenly. Sprinkle liberally with salt and pepper.
- Cook for 5-7 minutes, without stirring, or until the bottoms of the potatoes just start to get crispy. Flip gently, season again, and continue cooking, without stirring, another 5-7 minutes or until the bottoms just start to get crispy. If the potatoes get too dry add more butter and stir gently.
- Add the vegetables back in. Stir the mixture and heat thoroughly for 5 minutes.
- Remove and serve.
Nutrition
Nutritional values are approximate.