Breakfast Potatoes

by Feb 10, 2014


Parboiled potatoes in your refrigerator means you can make these amazing potatoes in about 20 minutes – now that’s a great homemade breakfast (or lunch, or  “breakfast-for-dinner”).  Top with a fried egg or two for something really decadent.  Going a step further, toss some pieces of Artisan Charcuterie’s chorizo in with the onions and peppers…the options are about endless.  Relax and have fun cooking!


Breakfast Potatoes


  • parboiled potatoes, sliced into 1/4-inch rounds
  • onion, diced
  • small sweet (or hot, you choose) peppers, sliced, seeds removed
  • olive oil
  • sea salt and freshly ground black pepper


  1. In a heavy, 9-inch (or larger) skillet, heat a tablespoon or two of olive oil over medium-high heat. Add onion and cook, stirring often, until softened, about 5 minutes.
  2. Add peppers and cook another couple minutes.
  3. Add potatoes and cook until crispy, about 15 - 20 minutes, turning every now and then with a spatula, using care to preserve the crispy surfaces you're making.
  4. Sprinkle with salt and pepper and serve with fried eggs.



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