Country Style Skillet Breakfast Potatoes

  • 4 to 5 large, red or white skin potatoes, scrubbed clean, cut into 1 inch pieces, leaving the skins on (if you prefer, you can peel the potatoes)
  • 1 large sweet onion, chopped
  • 1 large red bell pepper, seeded and diced
  • Vegetable oil or Canola oil, enough to coat skillet
  • salt and fresh ground black pepper, to taste
  • Lawry's Seasoning Salt, to taste, or favorite seasonings (optional)
Using a large heavy bottom skillet, coat bottom of pan with oil over medium-high heat. Once oil is hot, place potatoes, onions and peppers in skillet, season, cover and allow to cook for 10 to 12 minutes, until potatoes turns a nice golden brown, then flip. Continue cooking uncovered until potatoes are golden brown on all sides and tender, turning occasionally. Cooking times will vary and may take  20 - 25 minutes or longer. When ready, serve immediately, enjoy!  

  • Try not to turn the potatoes too much, that will cause them to fall apart.  
  • If your potatoes are starting to burn, reduce heat.
  • It is normal for the potatoes to stick to the pan. If you need, you can add a little more oil, but try not to add too much so the potatoes are not saturated. Cleaning the pan is pretty easy, especially if you are using non-stick. 
  • Substitute bacon grease for vegetable/canola oil - That's how my grandparents made their fried potatoes. 
  • Use leftover baked potatoes - Cut potatoes to 1 inch pieces and set aside. Cook the onion and red bell pepper for a few minutes first, then add the potatoes and cook until golden brown. Season to taste.