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.
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 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.
Farmhouse Breakfast Potatoes
- 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.
- 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.
- Place the hot potatoes on a cutting board and dice them into 1-inch pieces.
- Add the oil to a large skill and heat over medium-high heat.
- 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.
- If the potatoes are dry add butter and stir.
- Stir in the onion and peppers, spread everything out evenly and cook another 5-7 minutes until the potatoes crispy.
- Stir the mixture and cook longer if you want the potatoes crispier and the vegetables more done.
- Remove and serve.
Nutritional values are approximate.