If you have been following along for a little while now, you know that I picked up a Cast Iron Skillet Cookbook while visiting Seaside Oregon. The book is filled with Wayne Family recipes, as in John Wayne. This recipe for Breakfast Potatoes was inspired by a recipe from the Duke’s family collection.
You will notice as you look over the photos I snapped while making an awesome breakfast for my family over Labor Day that the recipe calls for 1 red bell pepper, while the pictures clearly show 2 peppers, one red and one orange. It wasn’t that I was doubling the peppers, but rather making use of a small orange pepper from my garden. A year ago Hubby and I planted a bell pepper plant in our garden. It produced a single bell pepper about the size of a Habanero pepper. Somehow the plant managed to survive the winter, and began growing small bell peppers. It has taken months, but finally a single pepper turned a beautiful orange. Naturally I had to cook with my prize pepper. So one red pepper is plenty, unless you have a little plant in your garden doing its best to give you something special.
Enough chitchat. Let’s get to cooking, shall we?
Home on the Range Breakfast Potatoes
2 lbs small Red Potatoes
5 tablespoons Vegetable Oil, divided
1 1/2 teaspoon Kosher Salt
1 teaspoon Black Pepper
1 medium Yellow Onion
1 Red Bell Pepper
2 Garlic Cloves
Scrub potatoes and cut half or quarters depending upon size. Place potatoes to a large mixing bowl with plenty of room to “toss”. Add 1 tablespoon of oil, season with salt and pepper. Toss well to coat all the potatoes with seasoned oil.
Transfer to a microwaveable bowl. Cover with plastic wrap and microwave on HIGH for about 8 to 10 minutes or until potatoes are fork-tender.
Meanwhile, peel and dice the onion. Set aside. Core the bell pepper, discard the seeds and dice the pepper. Set aside. Peel the garlic cloves. Set aside.
Heat 2 tablespoons of oil in a cast-iron skillet over medium heat until the oil starts to shimmer. Add the onions and pepper to the skillet. Cook, stirring often, until tender and just beginning to brown, about 6 or 7 minutes. Using a small grater or planer, grate garlic into the skillet and cook for about 30-seconds, until aromatic.
If the microwave bowl isn’t large enough to toss the peppers and potatoes, place the microwaved potatoes into a larger bowl. Transfer the pepper mixture to the bowl with the potatoes. Toss to mix well.
Heat remaining 2 tablespoons of oil in the now empty skillet over medium heat until just beginning to shimmer. Add the potato mixture, press down gently with a spatula.
Cook potatoes undisturbed for about 6 or 7 minutes, just until browned on the bottom.
Flip the potatoes over in sections and gently flatten again with the spatula. Continue to cook, flipping as needed every 2 or 3 minutes, until well browned. The potatoes should could in the skillet for about 15 to 20 minutes total. Season to taste with more salt and pepper if desired just before serving.