Breakfast Red Potatoes with Garlic Peppers and Cheese Aka Sha
Wake up your morning routine with our irresistible Breakfast Red Potatoes with Garlic Peppers and Cheese, lovingly nicknamed "Sha." This hearty, flavor-packed dish starts with tender, golden-brown red potatoes crisped to perfection, then joins forces with vibrant red and green bell peppers, sweet yellow onion, and aromatic garlic for a savory medley of textures and flavors. A sprinkle of paprika and dried oregano adds depth, while a generous layer of melted cheddar cheese takes this skillet breakfast to the next level. Perfectly seasoned and garnished with fresh parsley, this quick and easy recipe (ready in just 40 minutes!) is ideal for brunch gatherings, weekday mornings, or anytime you're craving a comforting breakfast side. Your table just got a whole lot tastier!
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Recipe Information
Ingredients
- 4 medium red potatoes
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 small yellow onion
- 3 large garlic cloves
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 cup shredded cheddar cheese
- 1 teaspoon paprika
- 0.5 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 2 tablespoons parsley (optional, for garnish)
Instructions
Wash and scrub the red potatoes thoroughly. Dice them into bite-sized cubes, about 1/2 inch in size, leaving the skin on for texture.
Bring a pot of water to boil and carefully add the diced potatoes. Parboil them for 5 minutes, then drain and set aside to cool slightly.
While the potatoes are cooling, dice the red bell pepper, green bell pepper, and yellow onion into small pieces. Mince the garlic cloves finely.
In a large skillet or cast-iron pan, heat olive oil and butter over medium heat until the butter is melted.
Add the diced potatoes to the skillet in a single layer. Cook for 5-7 minutes without stirring to allow them to crisp up on one side.
Using a spatula, stir the potatoes gently and cook for another 5 minutes until golden brown on all sides.
Add the diced bell peppers, onion, and minced garlic to the skillet. Sprinkle with paprika, dried oregano, salt, and black pepper. Stir to combine.
Cook the mixture for another 8-10 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Sprinkle the shredded cheddar cheese evenly over the potato mixture. Cover the skillet with a lid and let it cook for 2-3 minutes, or until the cheese is melted and bubbly.
Remove from heat and garnish with chopped parsley if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 24% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 459 mg | 20% | |
| Total Carbohydrate | 34.3 g | 12% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 5.3 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 245 mg | 19% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 807 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
