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Arlene's Breakfast Potatoes

Delicious when served with sour cream on the side.
Print Recipe
Course Breakfast

Ingredients
  

  • 3 lbs red potatoes
  • 2 Tbsp olive oil, or more as needed
  • 1/4 cup butter
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 1 green pepper, chopped
  • 1 jalapeno pepper, seeds and membranes removed and chopped fine, optional
  • Dried dill or fresh if available
  • Salt and pepper, to taste

Instructions
 

  • Wash potatoes and pierce each potato a few times with a fork. Place potatoes into microwave oven and cook about 5 minutes on HIGH or just until they begin to soften. This may take 2 times to do all the potatoes. Carefully remove potatoes from microwave and place on cutting board to cool a little. When cool enough to handle, cut potatoes into even-sized chunks about 1-inch or so. Set aside.
  • Place 2 tablespoons olive oil and 1/4 cup butter into a large nonstick skillet, if available, and over medium heat allow to melt. Add potatoes in a single layer and sprinkle onion, garlic, green and jalapeno peppers over potatoes. Sprinkle with salt and pepper. Cook until potatoes and other vegetables begin to brown. Your heat may have to be adjusted a little higher. Be careful that onion and garlic don't burn. Cook until potatoes are fork-tender. Just before you serve, sprinkle with dill and stir to blend. Makes 8 servings. Enjoy!