Cowboy Potatoes (Breakfast Hash)
Yeeehaw!! It's breakfast time and these crispy Cowboy Potatoes might be just what you're looking for if you're in the mood for a tasty and filling meal. Incredibly versatile and seasoned to perfection, this fried skillet potato recipe can be served with additional protein, also known as Breakfast Hash, and topped with your favorite eggs for a nutritious start to your day.
Save Recipe
Ingredients
- 1 med Yukon Gold or Chef potato
- ¼ med Red bell pepper (diced small)
- ¼ med Green bell pepper (diced small)
- ¼ med Onion (diced small)
- 3 tablespoon Olive oil
- ½ teaspoon Italian seasoning
- 1 teaspoon Coarse Salt (or to taste)
- ¼ teaspoon Pepper (or to taste)
Instructions
- Preheat the oven to 375 degrees F.
- Wash all produce. Dice bell peppers, onion, and potatoes into small even pieces. The potatoes should be a bit larger in size.
- Season potatoes generously.
- In a cast iron skillet on medium heat, fry the diced and seasoned potatoes in olive oil until brown on all sides. This should take about 3-4 minutes.
- Add bell peppers and onion, then saute for 2 additional minutes, adding more olive oil if needed.
- Place the cast iron skillet into the oven and cook 10 minutes, or until the potatoes are fork tender.
- Serve immediately with your favorite eggs on top.
Notes
If adding meat to your Cowboy Potatoes, be sure to use some of the leftover fat (grease) in place of the olive oil. It's best to cook the meat first so you can stir in the brown bits and add more flavor.
Reheating leftover cowboy potatoes in an air fryer will help to retain their crispy texture.
I recommend only using one large potato for this recipe. It is important not to overcrowd the pan.
Cut vegetables into similar-sized pieces so they can cook evenly.
Nutrition
Calories: 361kcal
Did you make this recipe?Tag @powell.family.cooking on Instagram