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The Best Breakfast Potatoes

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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.