Description
Enjoy a hearty and delicious breakfast or brunch with this easy-to-make recipe.
Ingredients
Scale
- 3 pounds potatoes, peeled and chopped
- 1 large red pepper, petite diced
- 1 large green pepper, petite diced
- 1 large sweet onion, petite diced
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 teaspoon Sea salt (more if needed)
- Parley for garnish
Instructions
- Peel and chop the potatoes. Place in a sauce pan, cover with salted water, and bring to a boil.
- Reduce heat, let simmer for 5 minutes. Drain, and set aside.
- Add the diced vegetables to the drained potatoes. Gently stir in oil, salt and garlic powder.
- Bake in oven at 425 F for 30 minutes. Flip gently half way through cooking time.
- If you prefer crispier potatoes, up the temperature to 475 F for the last few minutes. Keep an eye on them so they don’t burn.
- Or cook in a skillet while stirring until done. (This method works well when the potatoes are fully cooked.) Then just sauté until the peppers and onions are done, and serve.
- Garnish with some minced fresh parsley.