I’m still of the blessed age where a last-minute potluck dish such as these easy Crockpot Breakfast Potatoes and bottle of Prosecco can gain me admission to any family gathering. Hence, when I called Ben’s mom yesterday to see what “the family” was doing for Easter and she informed me that no plan had been set, I became a little panicky. Did I need to come up with an actual holiday plan of my own?
What Makes Crockpot Breakfast Potatoes So Special?
I’ve been a fan of making potatoes in the slow cooker since I first made these Crock Pot Baked Potatoes, and these overnight crockpot breakfast potatoes might be even better. Essentially a slow cooker version of home fries, these Crockpot Breakfast Potatoes have all the necessary components of classic breakfast potatoes:
crispy outside and creamy inside
peppers and onions
the all-American salty somethin’ somethin’ that makes breakfast potatoes addictive
But the thing I love the most about the overnight breakfast potatoes is what they lack: the need to stand at the stove and babysit.
Rather than hover over a hot, oily skillet and stress over whether or not the breakfast potatoes are going to burn on the outside before they cook on the inside, this crockpot breakfast potato method allows you the freedom to put the whole shebang into your slow cooker and walk away.
After a few hours, these Crockpot Breakfast Potatoes will be perfectly tender and creamy, no stirring required. You can enjoy them hot right out of the slow cooker as a side or top them with a fried egg to turn them into a hash, which is how I ate them for lunch.
Also try our recipe : SPINACH SALAD WITH SWEET-SPICY NUTS, APPLES, FETA AND BACON #vegetarianfood
Ingredients :
- 3 pounds red baby potatoes rough 1- to 1 1/2-inch dice)
- 1 green bell peppe
- 1 red bell pepper
- 1/2 medium yellow onion
- 3 cloves garlic
- 2 teaspoons seasoned salt
- 2 teaspoons smoked paprika
- 2 tablespoons unsalted butter
- 2 tablespoons extra
- Kosher salt
Instructions :
- Coat the bottom of a 5-quart or larger slow cooker with nonstick spray. Add the potatoes, green bell pepper, red bell pepper, onion, garlic, seasoned salt, paprika, and butter. Drizzle the olive oil over the top, then stir to combine.
- Cover and cook on high for 2 1/2 to 3 hours or on low for 4 to 5 hours, until the potatoes are fork tender. The cooking time will vary based upon your slow cooker and the size of your potatoes, so check them a bit early to ensure they do not overcook.
- Stir, then add additional salt and/or pepper to taste. Enjoy hot.
Read more our recipe : BUFFALO CHICKEN CHOPPED SALAD #vegetarian
Source : bit.ly/2tvDsfI
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