Farmhouse Breakfast Potatoes

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.

Farmhouse Breakfast Potatoes

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

You can double this recipe for 8 servings, but you'll need a really large, deep skillet. I find it much easier to cook 4 servings in a regular 10" skillet.
Course Breakfast, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Servings 4
Calories 289kcal

Ingredients

  • 6 medium Russet potatoes
  • 1/2 tablespoon vegetable oil for frying
  • 1 tablespoon butter divided, for frying, you might need more
  • 1/2 large onion diced
  • 1/2 medium green pepper diced
  • 1/2 medium red pepper diced
  • 1/2 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.
  • 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.

Nutrition

Calories: 289kcal | Carbohydrates: 62g | Protein: 8g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 22mg | Potassium: 1454mg | Fiber: 5g | Sugar: 4g | Vitamin A: 560IU | Vitamin C: 78mg | Calcium: 54mg | Iron: 3mg

Nutritional values are approximate.