My wife said that these farmhouse breakfast potatoes were almost as good as her mom’s. That’s saying a lot. A whole lot. My wife’s mom was a great cook. And that’s really putting it lightly. 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!
Potato Perfection
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. Especially 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.
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Crunch Time
The moisture from the onions and peppers can take away from any crispy edges you’ve added to the potatoes from frying them. I like my potatoes to have a bit of a golden brown crunchiness to them. To help make sure that my crunchy stays crunchy, I drain the vegetable mixture really well after par cooking it. I spread them out over paper towels to drain. If they look particularly moist, I’ll add more paper towels over the tops of them and push down gently to get more of the liquid out.
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
Equipment
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 bell pepper diced
- ½ medium red bell pepper diced
- ½ medium yellow bell 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 until 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 skillet 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 lined with plenty of paper towels.
- 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.
Notes
Nutrition
Nutritional values are approximate.
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