Baby Red Breakfast Potatoes
are the easiest most flavorful breakfast potatoes you’ll ever whip up. Serve them with scrambled eggs, bacon, freshly squeezed orange juice, and you’ll have a truly wonderful breakfast. They are equally fabulous tucked inside a breakfast burrito. I like to use a large flour tortilla, scramble up a few eggs, add a couple heaping tablespoons of potatoes, a slice of bacon or breakfast sausage, and grated cheddar cheese. Absolutely incredible!
Baby Red Breakfast Potatoes
Ingredients
- 3-5 large red potatoes about the size of the palm of your hand, diced with skin on
- 1 medium white or yellow onion diced
- ½ medium red onion diced
- 1 tsp season salt add more or less to taste
- 1 tsp parsley dried is fine, add more or less to taste
- 1 tsp red pepper flakes add more or less to taste
- 2 tablespoons butter divided
Instructions
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In a large skillet melt one tablespoon of butter over medium heat. Add the onions and sauté until slightly soft.
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Add the additional tablespoon of butter and diced potatoes, stir until coated with the butter. Sprinkle with season salt, parsley, and red pepper flakes, mix well.
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Cook potatoes and onions over low to medium heat, adjust heat as necessary until the potatoes have softened and develop a nice golden color.
