Brunch Potatoes
Brunch potatoes are my favorite breakfast item, they pair well with eggs any way you like them! I usually layer these flavorful, crispy taters under a couple of over-medium eggs as a skillet; but you can try them with an omelette, egg tacos, quiche and so much more! Quick to prepare and easy to make, try this dish out for your next Sunday brunch!
Crispy and flavorful!
Southwest ingredients pack a punch for the spice crust.
Your S P I C I N G mix is key!
Only a handful of steps to yum!
Butter crisps the potatoes better than oil, but you can choose whatever you like!
Skillet cook the whole time or transfer to the air fryer!
COST: $$
Prep Time: 10MIN
Cook Time: 20MIN
Serving Size: 4
Tools
Chef’s Knife
Bowls
Skillet
Air Fryer (optional)
Ingredients
10-15 Baby Yukon Potatoes (or 3 Regular sized potatoes of your choice)
1/2 Jalepeño, diced
1/3 Red Bell Pepper, diced
1/2 Red Onion, diced
2 Garlic Cloves, minced
2 TBS Butter
1/2 TSP Garlic Salt
1/2 TSP Coriander
1/2 TSP Pepper
1/2 TSP Garlic Powder
1/2 TSP Onion Powder
1/2 TSP Paprika
Handful Fresh Parsley, chopped for plating
Instructions
1. Chop the potatoes into equal sized cubes or halves, set aside in a bowl. Prep the veggies, set aside in separate bowl.
2. Start the skillet pan on high heat, melt butter.
3. Coat the potatoes with spices, and add to the hot skillet pan, stir up the potatoes to evenly coat them with butter, and reduce heat to medium.
4. Cook potatoes on medium heat, uncovered, for 10-15 minutes.
5. Add the veggies and mix thoroughly into the skillet pan, reduce heat to low, cover for 5-10 minutes more, until the potatoes are cooked through and are easy to pierce with a fork. If you want crispier skin, add the entire skillet pan into your air fryer and set @ 400º for 5 minutes.
6. Plate with your favorite style of eggs and fresh parsley, enjoy!
Check out the follow-along video on my Instagram Highlights! @onmyplatetonight
Tater goodness.
