Yummy yummy! It’s time for brunch! I always like to serve breakfast on sizzling platters to keep them piping hot from start to finish. The ones I use, I found at an estate sale for a screaming deal. Let’s just say I make fajitas more often now…
Canola oil, for frying
Butter, for frying
1 large onion, cut into fine dice
1 green pepper, cut into fine dice
1 red pepper, cut into fine dice
1 yellow pepper, cut into fine dice
Salt and ground black pepperMethod:
- Preheat the oven to 375 degrees F.
- Place the potatoes on a baking sheet and bake until fork tender, about 45 minutes.
- Place the hot potatoes on a cutting board and dice them into 1-inch pieces.
- Heat a cast-iron skillet over medium-low to medium heat. Next, put a tablespoon of canola oil in the skillet. Add in some butter and the onions and saute until they start to turn brown. Next, throw in the cooked diced potatoes and the peppers. Salt and pepper the potatoes, then stir them around, slightly pressing/packing them in the skillet. Cook without stirring for 5 to 7 minutes. You want to make sure the pan is hot enough to crisp the potatoes. Add more butter to the pan as necessary for moisture.
- After several minutes, use a spatula to flip the potatoes over and cook on the other side for another 5 to 7 minutes.