Bring a pot of salted water to boil.
Dice up some potatoes. Any kind will do. Red, Yukon, Fingerling….
It’s a fancy potato.
Heat some olive oil and butter in a pan.
Yes, both. The olive oil is for the high cooking temp, the butter is for the flavor. Trust me, it works
After your potatoes have had time to boil (usually about 15 minutes) drain them in a colander.
In your hot skillet, throw in a diced onion & diced red bell pepper. Season with a bit of salt and saute for a few minutes.
Now throw your potatoes into the skillet and season with some good ol’ season salt. I also like to add a touch more butter to the skillet at this point.
You don’t have to….but I did….but do it if you want to…..because I did….
WARNING!!! Extreme crust close up!
This right here is what your after. Golden brown crust on those tators. Keep your skillet at a medium heat. Too low and you’ll get nothing, too hot and you’ll burn the heck out of em.
After you’ve gotten your spuds to a nice golden brown, take them off the heat and sprinkle a handful of sharp cheddar cheese on them. Cover your potatoes with foil for a few minutes and…..
Viola! A breakfast fit for cowboys!
Cowboys that rake leaves. Enjoy!
- 4 to 5 potatoes diced
- 1 onion diced
- 1 red bell pepper diced
- 1 cup of grated cheddar cheese
- olive oil
- 3 to 4 tablespoons of butter
- sea salt, season salt, and pepper to taste