Red Potato and Pepper Breakfast Potatoes

Dave and I are both grad students, so we're constantly busy working on things for school. My philosophy throughout grad school has always been that Friday night through Sunday morning are off-limits for school work and reading. That leaves time for a small social life and it gives me a chance to maintain my sanity. Because Dave and I are always so busy on the weekends, a low effort breakfast is ideal on a Sunday morning so that we can consume copious amounts of coffee before we start reading for school again.

Recipe from The Pioneer Woman.

Ingredients:
-1 bag (2 Pounds) red potatoes, cut into chunks
-2 cloves garlic, minced
-1 whole onion, peeled and roughly chopped
-1 whole green bell pepper, seeded and roughly chopped
-1 whole red bell pepper, seeded and roughly chopped
-1/8 cup olive oil
-1/4 stick butter, melted
-1/2 teaspoon seasoned salt
-1/4 teaspoon cayenne pepper
-Kosher salt and freshly ground black pepper

Preheat the oven to 425.

In a large bowl, toss together the potatoes, garlic, onion, green bell pepper and red bell pepper.

Add the olive oil and butter, toss to coat. 

Then add the seasoned salt, cayenne pepper plus kosher salt and pepper.

Toss again to coat in the seasoning. 

Pour onto a baking sheet.
Bake for 20-25 minutes, shake the pan twice during that time to move everything around.
Raise the heat to 500 degrees and bake 15 to 20 minutes, shake the pan twice again during that time.

Serve with an over-easy egg and toast if desired. 

You can also add more seasoning if you want, we didn't and everything was delicious.

Crispy goodness. 

These turned out perfect! I think that I've had a similar dish in a restaurant at some point, but I can't remember where or when. I do know, that I would pay to eat this dish. All of the flavors went really well together and the onion pieces that crisped up in the oven went perfectly with everything else. I enjoyed mine with an over-easy egg on top -- try it, I promise that it is worth it.