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Country Breakfast Potatoes
Angela LeMoine
1-2 servings
BeginnerI am a carb addict! I can devour an enormous bowl of pasta no problem, huge mound of mashed potatoes, no problem... rice, love it... you get the point. I'm really not a breakfast person besides a really good waffle or pancakes (yes, more carbs), eggs sometimes make me a little queasy so for me breakfast is usually something very simple.
These Country Potatoes happen to be one of my favs!!! They are satisfying all on their own but can be kicked up by melting cheese over top or mixing in with eggs to make an over the top awesome omelet or breakfast sandwich.
Total Steps
4
Ingredients
7
Tools Needed
1
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LeMoine Family KitchenIngredients
- 1 potato russet potato, peeled and small diced
- 3 tablespoons small diced red bell pepper
- 2 tablespoons small diced red onion
- 2 tablespoons butter
- garlic powder
- salt and pepper
- 2 pinches fresh chopped parsley
Instructions
1
Step 1
In a saute pan, over medium heat, add in the butter, potatoes, peppers and onions.
2
Step 2
Season with salt and pepper and a little garlic powder.
3
Step 3
Cook until the potatoes are fork tender then crank the heat just a bit to crisp up the potatoes a bit.
4
Step 4
Turn off the heat and stir in the parsley.