Monday, November 1, 2010
Homemade Breakfast Potatoes
Looking for an easy and satisfying breakfast dish for your hungry family? Look no further than these homemade seasoned potatoes! They are so much yummier than the frozen kind and you won’t break a sweat making them. They perfectly complement our Mexican Breakfast Lasagna. Try it this weekend!
1 Medium sized yellow onion
1 Red bell pepper (You can used a green bell pepper as well)
8-9 Yukon gold potatoes
2 teaspoonfuls of fresh rosemary
2 teaspoonfuls of fresh thyme
1/4 cup parsley
Kitchen Essentials:Large non-stick panMeasuring cups and spoonsWooden spoonKnifeCutting boardPaper towels or kitchen towelLarge bowl or platter
About 10 minutes before cooking, rinse the potatoes and pat them dry with a clean kitchen towel. Finely chop the onion and red bell pepper. When chopping the potatoes, chop them into 1/2 inch cubes. Try to make them all about the same size, so they cook evenly.
Add some olive oil to the non-stick pan and turn the stove on to medium heat. When the oil is hot, add the onions and red peppers. Sprinkle with some salt and pepper, to help soften the onions and red peppers. Cook for about 5 minutes, stirring occasionally. Remove the softened onions and peppers from the heat and set aside.
Add some more olive oil and then add the chopped potatoes. Stir so they are all coated with the hot olive oil. Add some more salt and pepper to season the potatoes. Continue cooking for 10-15 minutes, until the potatoes are golden brown and tender. Before removing the potatoes from the heat, sprinkle with chopped fresh thyme and rosemary and return the softened onions and peppers. Now its time to taste the potatoes to make sure they are perfectly seasoned! Transfer to a bowl or platter and sprinkle with some chopped parsley. Enjoy!