Crock-Pot Breakfast Potatoes
When it comes to breakfast, few things are as satisfying as a hearty plate of potatoes. These Crock-Pot Breakfast Potatoes are the perfect blend of flavor and convenience, making them an ideal choice for busy mornings or leisurely brunches. Imagine waking up to the comforting aroma of seasoned potatoes, peppers, and garlic wafting through your home. With minimal effort, you can have a delicious, filling dish ready to serve your family or guests. Let’s dive into how you can make these scrumptious breakfast potatoes in your Crock-Pot!
Why This Recipe Belongs in Your Rotation
This recipe is a game changer for anyone who loves a warm, hearty breakfast but doesn’t want to spend hours in the kitchen. The beauty of Crock-Pot Breakfast Potatoes lies in their simplicity and versatility. You can easily adjust the ingredients to suit your taste, add in your favorite breakfast meats, or serve them as a flavorful side dish. They’re packed with nutrients, and since they cook slowly, the flavors meld beautifully, resulting in a dish that’s both delicious and comforting. Plus, once you set the timer, you can go about your day without worrying about constant monitoring.
Ingredients at a Glance
- 3 pounds red baby potatoes, quartered
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 1 3/4 teaspoons seasoned salt
- 2 teaspoons smoked paprika
- 2 1/2 tablespoons unsalted butter, diced
- 1 1/2 tablespoons olive oil
- Kosher salt to taste
- Black pepper to taste
Cook’s Kit
- Crock-Pot: Essential for slow cooking and developing rich flavors.
- Knife and Cutting Board: For chopping your vegetables.
- Measuring Spoons: To ensure you get the right amount of spices.
- Stirring Spoon: For mixing everything together.
- Serving Dish: To present your delicious Crock-Pot Breakfast Potatoes.
Crock-Pot Breakfast Potatoes, Made Easy
Step 1: Prepare the Ingredients
Start by washing the red baby potatoes thoroughly. Once clean, quarter them into bite-sized pieces. This will help them cook evenly and absorb all the wonderful flavors.
Step 2: Chop the Veggies
Dice the green and red bell peppers, as well as the yellow onion. Mince the garlic cloves. The fresh vegetables will add a delightful crunch and sweetness to your Crock-Pot Breakfast Potatoes.
Step 3: Mix the Ingredients
In a large bowl, combine the quartered potatoes, diced bell peppers, onion, and minced garlic. Sprinkle the seasoned salt and smoked paprika over the mixture. Drizzle with olive oil and toss everything together until the potatoes and vegetables are well-coated.
Step 4: Prepare the Slow Cooker
Grease the bottom of your Crock-Pot with a little olive oil or cooking spray to prevent sticking. Add the potato mixture into the slow cooker, spreading it out evenly.
Step 5: Add Butter and Season
Dot the top of the potato mixture with diced unsalted butter. This will melt during cooking and infuse the potatoes with a rich flavor. Season with additional kosher salt and black pepper to taste.
Step 6: Cook
Cover the Crock-Pot and set it to low for 6-7 hours or high for 3-4 hours. The longer cooking time allows for deeper flavors, so if you’re not in a hurry, opt for low.
Step 7: Serve
Once the potatoes are fork-tender and fragrant, it’s time to serve! You can enjoy them as is or top them with your favorite breakfast accompaniments, such as scrambled eggs, cheese, or fresh herbs.
Make It Year-Round
- In the summer, consider adding seasonal vegetables like zucchini or corn.
- For a heartier dish in the winter, mix in cooked sausage or bacon bits.
- Try different spice blends to keep things exciting, such as taco seasoning or Italian herbs.
- Pair with seasonal fruits for a complete breakfast experience.
Chef’s Rationale
The rationale behind Crock-Pot Breakfast Potatoes is simple: flavor and convenience. Slow cooking allows the potatoes to absorb the spices and seasonings fully, resulting in a dish that is anything but bland. The combination of red baby potatoes with bell peppers and onions not only adds color but also nutritional value, making it a well-rounded meal. Plus, the ease of preparation makes it a no-brainer for busy mornings.
Freezer-Friendly Notes
If you find yourself with leftovers, don’t worry! Crock-Pot Breakfast Potatoes freeze beautifully. Allow them to cool completely before transferring them to an airtight container. They can be kept in the freezer for up to three months. When you’re ready to enjoy them again, simply reheat in the microwave or on the stovetop until warmed through. This makes for a quick and easy breakfast option on those hectic mornings!
Popular Questions
Can I use other types of potatoes?
Absolutely! While red baby potatoes work wonderfully, you can substitute with Yukon gold or even sweet potatoes for a different flavor and texture.
How can I make these potatoes spicier?
Add diced jalapeños or a sprinkle of cayenne pepper to the potato mixture for an extra kick!
Can I prepare this dish the night before?
Yes! You can chop all your ingredients and combine them in the Crock-Pot the night before. Just refrigerate overnight and set it to cook in the morning.
What can I serve with these breakfast potatoes?
These potatoes are versatile! Pair them with eggs, avocado, or even a side of Bisquick Breakfast Casserole for a complete meal.
Because You Liked This
- Overnight Breakfast Casserole – A make-ahead breakfast that’s perfect for busy mornings.
- Bisquick Breakfast Casserole – A fluffy, cheesy delight that everyone will love.
Serve & Enjoy
There you have it—your very own Crock-Pot Breakfast Potatoes! Whether it’s a lazy Sunday brunch or a busy weekday morning, these potatoes are sure to please everyone at the table. They’re easy to make, delicious, and can be customized to fit your family’s taste. So grab your ingredients, fire up your Crock-Pot, and enjoy a breakfast that is both comforting and satisfying!
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Crock-Pot Breakfast Potatoes
Ingredients
Equipment
Method
- Start by washing the red baby potatoes thoroughly. Once clean, quarter them into bite-sized pieces.
- Dice the green and red bell peppers, as well as the yellow onion. Mince the garlic cloves.
- In a large bowl, combine the quartered potatoes, diced bell peppers, onion, and minced garlic. Sprinkle the seasoned salt and smoked paprika over the mixture. Drizzle with olive oil and toss everything together until well-coated.
- Grease the bottom of your Crock-Pot with olive oil or cooking spray. Add the potato mixture into the slow cooker, spreading it out evenly.
- Dot the top of the potato mixture with diced unsalted butter. Season with additional kosher salt and black pepper to taste.
- Cover the Crock-Pot and set it to low for 6-7 hours or high for 3-4 hours.
- Once the potatoes are fork-tender and fragrant, serve them with your favorite breakfast accompaniments.
Notes
- Feel free to add other vegetables, like zucchini or corn, for added flavor.
- Mix in cooked sausage or bacon for a heartier dish.
- Store leftovers in an airtight container for up to three months in the freezer.
