Breakfast Potatoes with Bell Pepper and Eggs
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Source: https://recipheon.com/en/recipes/breakfast/breakfast-potatoes-with-bell-pepper-and-eggs
About this recipe
Breakfast potatoes with bell pepper and eggs make a substantial skillet breakfast, especially when you have cooked potatoes left over from the day before. The potatoes brown around the edges, the bell pepper adds color and mild sweetness, and the eggs turn everything into a complete, filling meal. Give the potatoes enough time in the skillet to develop crisp edges before adding the eggs. Cut the bell pepper fairly small so it softens quickly and mixes evenly with the potatoes. Serve immediately, while the eggs are freshly set and the potatoes are still hot.
Ingredients
Servings: 2
300 g cooked potatoes
1/2 bell pepper
2 eggs
1 tablespoon olive oil
salt and pepper, to taste
Steps
Dice the cooked potatoes and cut the bell pepper into smaller pieces.
Heat the olive oil in a skillet and sauté the potatoes with the bell pepper for 6–8 minutes, until the potato edges are lightly browned.
Crack the eggs directly into the skillet and cook for 3–5 minutes, until the whites are set.
Season with salt and pepper, then serve right away.
Estimated nutrition
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