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Ingredients

I grew up eating these breakfast potatoes. If I make baked potatoes with a weeknight dinner, I always make an extra, that way on the weekend we can indulge with these little, crispy, flavorful potatoes.

  • 1 Cold Left-Over Baked Potato (sliced thin, skin on)
  • 1/2 of a Medium Onion
  • 1 Half of a Green Pepper
  • 1 Clove of Garlic (minced)
  • 3 Tablespoons of Olive Oil for Pan Frying
  • 1 Teaspoon of Garlic Salt
  • 1 Teaspoon of Onion Powder
  • 1 Teaspoon of Paprika
  • Salt and Pepper to Taste

Instructions

  1. Heat the oil in a frying pan.
  2. Add the peppers and cook until they are starting to become shiny.
  3. Add the onion and cook until it also glistens.
  4. Move the vegetables to the side, add the potatoes and all the seasoning including the minced garlic.
  5. Let it all fry on medium-high heat until potatoes are browned and crisp.
  6. You can add some more paprika as the potatoes brown.
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