Breakfast Potatoes
"This dish taught me that even the simplest things can make the biggest difference. Potatoes might not steal the spotlight, but when they’re seasoned right and cooked with intention, they elevate everything else on the plate. It’s one of those recipes that made me appreciate the art of balance — crispy, salty, and buttery with just enough spice to wake you up."
Ingredients
Directions
- Place the diced potatoes in a bowl of cold water and let them soak for 10 minutes to remove excess starch. Drain well and pat completely dry.
- Heat olive oil and butter together in a large skillet over medium heat. Add the potatoes in an even layer and cook undisturbed for 5–6 minutes until they start to brown on the bottom.
- Season with garlic powder, onion powder, smoked paprika, Cajun seasoning, salt, and black pepper. Toss and continue cooking for 10–12 minutes, stirring occasionally so all sides crisp evenly.
- Add the diced onion and bell pepper, cooking another 5–7 minutes until the vegetables soften and the potatoes are golden brown.
- Taste and adjust seasoning if needed. Remove from heat and garnish with chopped parsley before serving.
Chef Moe’s Tip
"Soaking the potatoes first is the move — that’s what gives you that crisp edge without burning. Don’t rush the sear; let the potatoes sit before you flip them. That crust you build at the start is what gives them that signature bite. And if you really want to flex, toss them in a little melted butter right before serving to make them shine."
