Howdy Potatoes
Say hello to flavor-packed comfort food with Howdy Potatoes, a bold and hearty skillet dish that’s perfect for breakfast, brunch, or even dinner! This recipe combines crispy, golden russet potatoes with a medley of sautéed onions, bell peppers, and a kick of jalapeño for just the right amount of heat. Seasoned with smoky paprika, cumin, and chili powder, every bite is bursting with Tex-Mex-inspired flavors. Topped with melted cheddar cheese and garnished with fresh cilantro and green onions, this dish is as visually stunning as it is delicious. Ready in just 45 minutes, this easy-to-follow recipe is perfect for feeding a crowd or spicing up your weekly menu. For an extra indulgence, don’t forget the optional dollop of sour cream!
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Recipe Information
Ingredients
- 4 large russet potatoes
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium (diced) yellow onion
- 1 medium (diced) red bell pepper
- 1 small (seeded and diced) jalapeño pepper
- 3 cloves (minced) garlic
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 2 tablespoons (chopped) fresh cilantro
- 2 stalks (sliced) green onions
- 0.5 cup (for garnish, optional) sour cream
Instructions
Wash and peel the potatoes, then dice them into 1-inch cubes. Place the diced potatoes in a large pot of salted water and bring to a boil. Cook for 8-10 minutes, or until just fork-tender. Drain and set aside.
In a large skillet or cast-iron pan, heat the olive oil and 1 tablespoon of butter over medium heat.
Add the diced onion and bell pepper to the skillet. Sauté for 3-4 minutes, or until softened. Add the diced jalapeño and minced garlic, cooking for an additional 1-2 minutes until fragrant.
Push the vegetables to one side of the skillet and add the remaining tablespoon of butter. Once melted, add the drained potatoes to the pan in an even layer. Allow them to cook undisturbed for 5 minutes to develop a golden crust.
Sprinkle the smoked paprika, ground cumin, chili powder, salt, and black pepper over the potatoes and vegetables. Toss everything together gently to ensure even seasoning without mashing the potatoes.
Cook for another 5-7 minutes, stirring occasionally, until the potatoes are crispy and evenly coated in the spices.
Reduce the heat and sprinkle shredded cheddar cheese over the top of the potatoes. Cover the skillet with a lid and allow the cheese to melt, about 2-3 minutes.
Remove from heat and garnish with fresh cilantro and sliced green onions. Serve immediately, optionally topped with a dollop of sour cream.
Nutrition Facts
Calories |
2557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.8 g | 163% | |
| Saturated Fat | 60.2 g | 301% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 241 mg | 80% | |
| Sodium | 3404 mg | 148% | |
| Total Carbohydrate | 303.3 g | 110% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 32.0 g | ||
| Protein | 71.6 g | 143% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1254 mg | 96% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 7433 mg | 158% | |
*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.
