The secret to super easy Breakfast Potatoes!

Ingredients

• 2 pieces Potatoes, medium, roasted (peeled and diced into ½‑inch cubes)
• 1 tablespoon Olive Oil (for sautéing)
• 2 tablespoons Water (helps steam the potatoes)
• 1 tablespoon Unsalted Butter (adds richness and helps brown the potatoes)
• 1 teaspoon Paprika
• ½ teaspoon Garlic Powder
• ½ teaspoon Salt
• ¼ teaspoon Black Pepper
• ½ cup Bell Pepper (diced; any color)
• ¼ cup Onion (diced; white or yellow)
• 1 teaspoon Fresh Thyme (leaves only)

Instructions

1. Prepare the potatoes

   Peel the two roasted potatoes and dice them into uniform ½‑inch cubes so they steam evenly.

   Time: PT5M

2. Steam the potatoes

   Add the diced potatoes to the pot, drizzle with 1 Tbsp olive oil, pour in 2 Tbsp water, cover, and cook over medium heat until the potatoes are fork‑tender and the liquid has evaporated.

   Time: PT12M

   Temperature: medium heat

3. Season and add butter

   Once the liquid is gone, stir in 1 Tbsp butter, 1 tsp paprika, ½ tsp garlic powder, ½ tsp salt and ¼ tsp black pepper. Mix until the butter melts and coats the potatoes.

   Time: PT2M

   Temperature: medium heat

4. Add vegetables and thyme

   Add the diced bell pepper, diced onion and 1 tsp fresh thyme leaves. Toss everything together so the veggies are evenly distributed.

   Time: PT2M

   Temperature: medium heat

5. Crisp the potatoes

   Spread the mixture in an even single layer, increase the heat slightly, and let it cook uncovered until the bottom develops a deep golden‑brown char, about 5 minutes. Do not stir during this time; only shake the pot gently to prevent sticking.

   Time: PT5M

   Temperature: medium‑high heat

6. Finish and serve

   Remove the pot from heat, give the potatoes a final toss, taste and adjust seasoning if needed, then serve hot.

   Time: PT2M

Nutrition Facts

Calories

200

Protein

3 g

Carbohydrates

30 g

Fat

8 g

Fiber

3 g