Description
These potatoes are the perfect side for a weekend breakfast or brunch with savory ingredients like bell peppers and onions and seasoned with a little cumin paprika and fresh thyme!
Ingredients
- 4 whole Russet Potatoes
- 2 whole Bell Peppers
- ¼ whole Yellow Onion
- 1 Tablespoon Fresh Chopped Thyme Leaves
- ½ Tablespoons Cumin
- ¼ Tablespoons Paprika
- ½ Tablespoons Salt
- 2 Tablespoons Canola Oil
- ¼ Tablespoons Garlic Powder
- 4 Eggs, Cooked To Your Preference
Preparation
Rinse your potatoes then slice them into about 1/8 to 1/4 inch thick slices. Taking about half of the sliced potatoes at a time slice them into thirds, then cut once across. Once chopped, place the potatoes in a bowl of cold water for about 10 minutes.
While the potatoes are soaking chop up the bell peppers and onion.
Drain the potatoes and pat them down then add cumin, paprika and salt. Toss in a bowl to evenly coat the potatoes.
In a large cast iron skillet (make sure to use a skillet with a lid) over medium heat, add the oil and heat it. Once oil is hot place the potatoes in. Cover and cook for about 15 minutes, flipping the potatoes every 5 minutes.
Uncover and add the bell peppers, onion, thyme and garlic powder. Cook uncovered for about another 5 minutes or until cooked to your liking.
Serve topped with an egg prepared in your favorite style and enjoy!
