Breakfast Potatoes

Ingredients

2 cups coarsely chopped tiny new potatoes or round red potatoes or

1½ cups loose-pack frozen or refrigerated hash browns (optional substitution for fresh potatoes)

½ cup chopped onion

½ cup chopped green or red sweet bell pepper

2 tablespoons olive oil

½ cup shredded cheddar cheese (optional)

½ teaspoon salt

½ teaspoon pepper

Directions

Heat the Skillet:

In a large non-stick skillet, heat the olive oil over medium heat (approximately 330°F).

Cook the Vegetables:

Add the potatoes (or hash browns), onions, and sweet bell pepper to the skillet.

Stir occasionally and cook for 20-25 minutes until the potatoes are golden brown and tender.

Season:

Season the mixture with salt and pepper to taste.

Optional Cheese Topping:

If desired, sprinkle shredded cheddar cheese over the cooked potatoes before serving.

Allow the cheese to melt slightly before plating.

Serving Suggestions

Pair with scrambled eggs, bacon, or fresh fruit for a complete breakfast.

Serve with a dollop of sour cream or hot sauce for added flavor.

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