Easy Breakfast Potatoes with Zucchini and Savory Peppers
These potatoes are perfect for batch cooking. Prep them on a Sunday and have them ready for the week’s breakfast burritos, scrambles, or alongside a frittata for brunch.
Equipment
Ingredients
- 1 pound potatoes, diced into ½ chunks using a mix of red and baby Yukon gold potatoes from our CSA box
- 1 medium zucchini, diced into ½ inch chunks
- 1 small yellow onion, finely diced diced
- 3 Anaheim peppers, stem and seeds removed and diced fine seeded and diced
- 1.5 teaspoon paprika
- 1 teaspoon dried Mexican oregano
- 1.5 teaspoon garlic powder
- ½ teaspoon ground black pepper
- 1 teaspoon kosher salt
Instructions
- In a large 12-inch cast iron skillet, heat 3 tablespoons olive oil over medium heat. Add the diced onions and season with a pinch of kosher salt. Cook onions for about 3 to 5 minutes until translucent.
- Add diced potatoes and season with kosher salt, dried oregano, garlic powder, paprika, and black pepper. Stir your diced potatoes together to coat the cubes in all of the seasonings before spreading them out in an even layer. Allow potatoes to crisp up on the sides, stirring every 3 to 5 minutes, until the potatoes have crispy edges and are slightly fork tender. This can take approximately 10 to 15 minutes.
- Once potatoes are slightly crispy, add in the zucchini and peppers. Stir together to combine all vegetables. Taste and adjust seasoning as desired. Cook vegetables another 5 to 7 minutes until slightly softened. Remove from heat and serve.
- If prepping for the week, allow to cool to room tempt before storing in containers. Store in the fridge for up to 5 days.
Notes
Note**— if you do not have a 12-inch skillet use whichever size you have; prepare potatoes and veggies in batches following steps above. This will help to keep potatoes crispy around the edges and not steam them, which will make them mushy.
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