| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 15 min |
| Cook: | 1 hr |
| Yield: | 8 servings |
Ingredients
- 12 russet potatoes
- Canola oil, for frying
- Butter, for frying
- 1 large onion, cut into fine dice
- 1 green pepper, cut into fine dice
- 1 red pepper, cut into fine dice
- 1 yellow pepper, cut into fine dice
- Salt and ground black pepper
Instructions
- Preheat the oven to 375 degrees F.
- Place the potatoes on a baking sheet and bake until fork tender, about 45 minutes.
- Place the hot potatoes on a cutting board and dice them into 1-inch pieces.
- Heat a skillet over medium-low to medium heat. Next, put a tablespoon of canola oil in the skillet. Add in some butter and the onions and saute until they start to turn brown. Next, throw in the cooked diced potatoes and the peppers. Salt and pepper the potatoes, then stir them around, slightly pressing/packing them in the skillet. Cook without stirring for 5 to 7 minutes. You want to make sure the pan is hot enough to crisp the potatoes. Add more butter to the pan as necessary for moisture.
- After several minutes, use a spatula to flip the potatoes over and cook on the other side for another 5 to 7 minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 847 |
| Total Fat | 61 g |
| Saturated Fat | 20 g |
| Carbohydrates | 72 g |
| Dietary Fiber | 6 g |
| Sugar | 4 g |
| Protein | 9 g |
| Cholesterol | 71 mg |
| Sodium | 1045 mg |
Reviews
potato in butter. then add more butter. yum how smart and original. is this what it takes to be on the food network?
Usually I always tweak receipts. This one was so perfect that I didn’t change a thing. My husband went wild for it. I used the potatoes with dinner. I had just a bit left & heated it in the microwave the next day. It was just as good & the potatoes did not get mushy. I love everything about Ree Drummond’s. Love what goes on at the ranch, love watching her children grow up & needless to say I love her receipts. She make them so easy to follow & uses ingredients that I usually have in the pantry. Oh, did I mention I Love Charlie!!!
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Is it possible to prepare these ahead of time?
After years of fried potatoes that were either too crispy or too raw, I learned to microwave my potatoes a bit before dicing into the skillet. I see you are doing the same thing – for those of us who are even less patient, nuking is a perfectly good substitute to get those same results!
So good love them
Really yummy. I added about a teaspoon of bacon fat to the skillet for an extra layer of flavor along with freshly whacked black peppercorns. They disappeared.
I have made these potatoes several times. My husband and I loved them! Thanks Ree! I enjoy your show and your recipes are a big hit at my house!
LOVE THESE!
great great but had to have extra people over to much for husband&I
Absolutely love!! I have always loved breakfast potatoes but could never get them to cook right. Using baked potatoes is not only genius but makes the whole thing so very easy!! Perfect everytime I cook them. Thanks PW!!