Love these, and with a few quick techniques, I can whip up a batch in around 30 min, which honestly is at the far end of how long Brunch should take to cook.
Ingredients:
- 4 red skinned potatoes (these are way more filling than they look, so this will make 3, or two large, servings)
- 1/2 onion
- 1/4c bell pepper (diced)
- butter
- salt
- garlic powder
- oil
Toppings:
- Sour Cream
- Scallions
1. Wash potatoes and chop into quarters. Put them in a small pot and fill just until covered with cold water. Add 2 tbs salt and bring to a boil (10-12 min).
2. Once boiling, lower heat and cook for an additional 10 minutes or until fork tender. (You can taste them as they cook, they should be well cooked, but not mushy).
3. Once cooked, remove from heat and rinse with cold water.
4. Cut potatoes into 1/4" slices. Set aside.
5. In a large flat pan, heat 4 tbs oil.
6. Saute onions and bell peppers until peppers are soft and onions are browned. (You may need to set the onions aside as the peppers continue to cook)
7. Once cooked, season with salt & garlic powder, turn up heat and add potatoes (drizzle with extra oil).
8. Toss potatoes around to ensure they are well mixed with onions & peppers and cook turning periodically until potatoes have a sear on all sides and are crispy and brown.
9. Season with salt, pepper, garlic powder.
10. Serve with ketchup, sour cream, chopped scallions.
