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Skillet Home Fries with Peppers and Onions

These are a non-negotiable side dish at any serious brunch. Get them going in the skillet while everything else finishes up. The key is not touching them too much so they actually get crispy on the outside.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 lbs Yukon Gold potatoes cut into 3/4-inch cubes
  • 3 tbsp olive oil
  • 1 medium white onion diced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • Fresh parsley chopped, for garnish

Method
 

  1. Par-cook potato cubes by microwaving them in a covered bowl with a splash of water for 5 minutes. This speeds up the process significantly.
  2. Heat olive oil in a large cast iron or nonstick skillet over medium-high heat.
  3. Add potatoes in a single layer. Cook without stirring for 4 to 5 minutes until golden and crispy on the bottom, then flip.
  4. Add onion and bell peppers. Season with garlic powder, paprika, salt, and pepper.
  5. Cook, stirring occasionally, for another 8 to 10 minutes until potatoes are crispy and vegetables are tender.
  6. Garnish with fresh parsley and serve hot directly from the skillet.