I love these potatoes!! Growing up, my mom would make these on the weekends when she had more time to cook breakfast and I would always be so excited (I was a really greedy child).
For a perfect Whole30 breakfast, pair these potatoes with eggs scrambled with spinach and a side of bacon. To make even more delicious, top it all with Tia Marta’s Salsa. I promise you if you try this you will see why this is one of my absolute favorite breakfasts.
How I make The Best Breakfast Potatoes
Step one: Add cubed potatoes to a large pot and cover with cold water. Add pot to stove over high heat and bring to a boil. Cook potatoes until they are fork-tender. You do not want them mushy (for lack of a better word), just tender.
Step two: Once potatoes are tender, use a colander to drain them and season with salt and pepper.
Step three: Add avocado oil to a skillet over medium-high heat. Once the oil is hot, add seasoned potatoes to skillet. Next, add bell pepper and onion on top of the potatoes. Let potatoes cook on the first side until they get crunchy, about 7 to 8 minutes. Flip the potatoes, bell peppers, and onions and continue to cook until the other side of potatoes gets crunchy, about another 10 minutes.
More Delicious Breakfast Recipes
Apple and Chicken Sausage Skillet
Chorizo con Huevos Breakfast Tacos
The Best Breakfast Potatoes
Ingredients
- 2 lbs of russet potatoes (about 6 small potatoes), cut into 1-inch cubes
- 3 tbsp of avocado oil
- 1 green bell pepper, diced
- 1/2 white onion, diced
- salt and pepper
Instructions
- Add cubed potatoes to a large pot and cover with cold water. Add pot to stove over high heat and bring to a boil. Cook potatoes until they are fork-tender. You do not want them mushy (for lack of a better word), just tender.
- Once potatoes are tender, use a colander to drain them and season with salt and pepper.
- Add avocado oil to a skillet over medium-high heat. Once the oil is hot, add seasoned potatoes to skillet. Next, add bell pepper and onion on top of the potatoes. Let potatoes cook on the first side until they get crunchy, about 7 to 8 minutes. Flip the potatoes, bell peppers, and onions and continue to cook until the other side of potatoes gets crunchy, about another 10 minutes.
