The house I lived at this summer had a magnificent garden that I got to tend. One Saturday morning as I was working in the garden, I was surprised to find potatoes! I dug them up and after cleaning up, I decided they would be perfect for breakfast potatoes. This recipe is by far the most freewheeling one I've posted. Consider everything a suggestion, not a rule. The best breakfast potatoes are in the tastebuds of the beholder, so do what you will enjoy. For any bacon lovers out there, I'd highly recommend swapping out some of the oil for bacon grease. These are pretty simple and can be made in a big batch and then frozen or refrigerated for easy reheating.
Since I'm lazy, I like to keep the skins on small potatoes. I washed them off as best I could, but since they still had some dirt on them, I decided to parboil the potatoes. This helps get any remaining dirt off and it makes them cook faster in the skillet.
Prep Time: 15 Minutes
Cook Time: 30 Minutes
6 Small or Medium Potatoes
3 Cloves Garlic
2 Bell Peppers
1 Jalapeno Pepper (optional)
Olive Oil (or butter & bacon fat)
1. Wash and chop potatoes into small chunks. Boil in unsalted water until slightly tender/
2. While potatoes are boiling place the skillet on a medium-high burner and pour in the olive oil. Add onion and saute until tender, then add garlic.
3. When garlic is fragrant, add bell peppers and jalapeno.
4. Drain potatoes and add to skillet. Stir ingredients occasionally, so that the potatoes form a nice crust, but do not burn. If some sides burn slightly, turn heat down and turn more frequently.
5. Season liberally with salt and pepper.
6. When cooked to your liking, serve with hot sauce, ketchup, or condiments of your choosing.