Easy Skillet Breakfast Potatoes
Perfectly roasted potatoes and sauteed with bell pepper, mushrooms, onion, and garlic. Seasoned with a nice blend of spices.
Equipment
- Cast iron skillet
- baking sheet pan
- Spatula
- cutting board
- knife
Ingredients
ROASTED POTATOES
- 4-5 yellow potatoes, peeled, cut into 2 inch cubes
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground pepper
- 2 tablespoons olive oil
SKILLET BREAKFAST POTATOES
- 2 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 bell pepper, deseed and diced
- 5 Baby Bella mushrooms, cleaned and sliced
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- 2 stalks green onions, sliced
SPICES
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon sea salt
- 1/2 teaspoon cumin
- 1/2 teaspoon red chili pepper flakes
Instructions
ROAST THE POTATOES
- Preheat the oven to 350Fº. Line a baking sheet pan with parchment paper.
- Place the potatoes in the prepared pan. Drizzle with olive oil, and season the potatoes with salt and pepper. Spread them in a single layer for even roasting. Roast for 20-30 minutes or until fork-tender.
SKILLET BREAKFAST POTATOES
- Heat the skillet with oil. Add a tablespoon of butter, and wait until it melts.
- Saute the mushrooms until tender.
- Add onion and garlic, and continue sauteing until aromatic.
- Season with all the spices, and stir to combine.
- Add the bell pepper, and cook until tender. Then add the roasted potatoes and stir to combine. Cook until the potatoes are well heated. Garnish with green onions.
Video
Notes
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