Sunday breakfast at my house consists of 2 lbs. of bacon, fresh melons, homemade blueberry scones, and breakfast potatoes.
Lightly coat bottom a large-bottom skillet with extra virgin olive oil
Add in 2 lbs. of cubed potatoes
Add in 1 cubed red pepper, 3 cubed fresh Jalapenos, and one diced onion
Add salt and pepper.
Cut a stick of fresh butter into 1 teaspoon sections and dot around the top.
Cover and put on medium heat for 5 minutes.
Remove cover, stir, reduce heat to low, cover again for another 15 minutes.
Test. If fork goes through the potatoes easily and the edges are browning, it’s done. If not, give it another stir and cook 5 minutes.
The Jalapenos really give it a kick.
That sounds good.
I would add some shredded cheddar cheese.
Dang, what time’s breakfast?
I’ll be there with 2lbs of Kona Hawaiian Volcanic Estate Coffee, Turkish Grind...