There's nothing like waking up on a weekend morning and having a late breakfast/early lunch. And if I'm eating breakfast I like it savory, not sweet. I'm more of an eggs and bacon type of girl, not a French toast and pancake type. Of course if I'm bothering to have a big savory breakfast, I gotta have home fries on the side. Crispy potatoes seasoned with onions and peppers, doused in a shower of tomato red ketchup. Man, that description gets my mouth watering! This side recipe is incredibly utilitarian because you can pair it with an omelette in the morning, a sandwich at lunch, or a roast chicken at dinner. To add it to your recipe collection, read more
4 large Idaho potatoes, peeled and quartered
2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 medium onion, coarsely chopped
1/2 medium red bell pepper, coarsely chopped
1/2 medium green bell pepper, coarsely chopped
Salt and freshly ground black pepper
Hot pepper sauce or ketchup, for serving
- Bring a large saucepan of salted water to a boil. Add the potatoes and cook until just tender, about 15 minutes.
- Drain and coarsely chop the potatoes.
- In a large heavy skillet, preferably cast iron, melt 1 tablespoon of the butter in the vegetable oil. Add the onion and red and green peppers and cook over moderately high heat, stirring, until wilted, about 4 minutes.
- Mix in the potatoes and press into an even layer in the skillet.
- Cook over moderate heat until browned and crusty on the bottom, about 5 minutes. Season with salt and pepper.
- Turn the potatoes, adding the remaining 1 tablespoon butter to the skillet as you turn, and cook until well browned, about 5 more minutes.
- Season with salt and pepper and serve with hot sauce.