Ingredients
Scale
- 4 medium Russet or Yukon Gold potatoes (about 2 lbs), diced
- 1 medium yellow onion, finely diced
- 1 bell pepper (any color), chopped
- 3 tbsp extra virgin olive oil
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper (adjust to taste)
- 1 tsp smoked paprika (optional)
Instructions
- Wash and peel the potatoes if desired. Dice into 1-inch cubes. Chop the onion and bell pepper.
- Place diced potatoes in cold water and bring to a boil. Cook for 5-7 minutes until slightly tender but not mushy.
- Heat olive oil in a large skillet over medium heat. Sauté onions and bell peppers for 4-5 minutes until soft.
- Add parboiled potatoes to the skillet, seasoning with salt, pepper, and paprika. Stir gently.
- Cook undisturbed for about 5-7 minutes on medium-high heat until golden brown on the bottom; flip to crisp all sides.
- Once golden and crispy all around (15-20 minutes total cooking time), serve hot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg