These red breakfast potatoes are just what I needed! I will take red potatoes over other potatoes any day! A friend of mine found a 15 pound bag of red potatoes on sale for $3. Knowing that I am always cooking from scratch, she thought of me. I wasn’t complaining. The timing was great with Thanksgiving just ahead of us. You better believe we have been putting these potatoes to use! I adore mashed skin-on red potatoes with sour cream, it’s on my top 10 list.
How was your Thanksgiving? Ours was wonderful, both of them! We celebrated Thanksgiving day with my side of the family, and followed up with Michael’s side of the family the next day. It worked out great. Both holidays were relaxing, and just what I needed!
After dinner and well into the evening my sister and mom headed out to catch the early Black Friday deals. I opted to clean up the kitchen and spend time with my nieces and nephews. They are pretty amazing, all five of them!
Now that Thanksgiving is over, we are eating leftovers. Lots and lots of leftovers. One of our family favorite leftovers is turkey pot pie. I’m not going to go into a long list of Thanksgiving leftovers, but I have to say that I am ready for a change. When I made this breakfast, Michael and I were both ready to eat something that wasn’t… leftovers. This is where red breakfast potatoes come in! Usually we use russet potatoes, but since we have a 15 pound back of red potatoes I decided to whip this dish up! Red potatoes are so creamy! So, if you are tired of Thanksgiving leftovers fry up some eggs, and chop up some red breakfast potatoes!
- 1 pound red potatoes, cubed
- 1 small to medium bell pepper, chopped
- 1 small onion, chopped
- 2 cloves of garlic, minced
- 2 teaspoons dried parsley
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons oil
- Heat oil in a large frying pan. Add all ingredients to hot oil. Cover and cook over medium heat for 7-10 minutes until potatoes are soft but still firm.
- Stir. Uncover and cook for 5 minutes more stirring occasionally.
