Saturday Morning Potatoes
It’s almost the weekend! Almost every weekend at our house, these Saturday Morning Potatoes make an appearance at our breakfast. They are Mr. Wonderful’s favorite thing to have alongside eggs, bacon and waffles.
Have you heard me mention that I absolutely love Poblano peppers before? If not, let me tell you, they are one of my new favorite vegetables. I have practically thrown out green peppers and subsituted these babies instead. Grilling up fajitas? Try using these instead of green peppers. They are fantastic grilled or sauteed to release their mild heat and flavor.
It’s best to remove the stem, seeds and membrane from the inner part of the poblano to lessen the heat content. Don’t be fooled into thinking you can touch your eyes after this. They’re not that mild!
Chunk up some red potatoes. If they’re large, I count one for each female and 2 for each male that will be eating. Cut them into small cubes. The smaller the better as they cook quick!
Now cut up your poblanos. Cut off the stem end. Cut the pepper in half longways. Pull out the seeds and membranes and cut each half into long thin slices. Then rotate them and cut at a 90º angle and slice them into small squares.Do the same with a red pepper.
Also cut up one medium onion. Make all the cut squares roughly the same size.
Drizzle some olive oil into a skillet and let it get hot. Add the potatoes and cook about 2-3 minutes before adding the onion and peppers into the skillet. Sprinkle on some salt, pepper and garlic powder. Stir an addition 2 minutes then pop the entire thing into the oven at 400º and bake about 15 minutes. or until the potatoes are tender inside and browned and crisping on the outside. The peppers and onions should be soft but not too overcooked.
Serve these Saturday Morning Potatoes topped with a fried egg or alongside and omelette! You’ll love them!
- 8 medium size red potatoes, cut into one-inch cubes
- ½ poblano pepper, cut into small squares
- ½ red pepper, cut into small squares
- 1 small onion, chopped
- ¼ c. olive oil
- 1 T. butter
- 1 t. kosher salt
- ½ t. cracked black pepper
- 1 t. garlic powder
- Pour oil into skillet over medium-high heat on stove. Add potatoes, onions and peppers, and season with additional ingredients. Grill in pan, stirring often until potatoes are fork-tender and browning on the outside and onions and peppers are soft, about 20 minutes. Can also add two chopped garlic cloves during the last 5 minutes.