Frühstückskartoffeln

Zutaten

• 2 lb russet potatoes
• 2 Tsp paprika
• 1 Tsp chili powder
• 1 Tsp garlic powder
• salt and pepper to taste
• 2 tbsp olive Oil
• 1 red bell pepper (diced)
• 1 green pepper (diced)
• 1 small Onion (diced)
• cilantro or parsley for garnish

Zubereitung

1. 1

   Peel the potatoes cut them into small cubes, rinse, drain and set them aside.

2. 2

   Season the potatoes with paprika, chili powder, garlic powder, salt, and pepper to taste.

3. 3

   Heat the oil in a skillet and place it over medium heat.

4. 4

   Add the potatoes into the skillet on a single layer (don’t overcrowd). Cover the skillet and leave to cook for 3 minutes, then gently stir and flip to the other side.

5. 5

   Repeat this process about four times, stirring and flipping until the potatoes become golden brown and tender.

6. 6

   Throw in the bell peppers and onions. Mix well, cover up and leave to cook until the peppers become crisp and tender—about 2-3 minutes.

7. 7

   Garnish with cilantro or parsley and serve with avocado slices if desired.