Crockpot Breakfast Potatoes
Tender, flavorful Crockpot Breakfast Potatoes cooked to perfection, ideal for breakfast or as a side dish.
Equipment
- slow cooker
Ingredients
Main Ingredients
- 3 pounds small red potatoes, halved or quartered
- 1 green bell pepper, cored and diced
- 1 red bell pepper, cored and diced
- 0.5 medium yellow onion, chopped finely
- 3 cloves garlic, minced
- 2 teaspoons seasoned salt
- 2 teaspoons smoked paprika or smoky paprika for depth
- 2 tablespoons unsalted butter, cut into small chunks
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper to taste
Instructions
Preparation
- Toss the quartered potatoes with olive oil in a large bowl, then sprinkle the seasoned salt and smoked paprika over them.
- Stir in the chopped onions, diced bell peppers, and minced garlic until everything is well-coated.
- Layer the mixture into the slow cooker, pushing it down evenly, and dot the top with small cubes of butter.
Cooking
- Set the slow cooker to low and cook for several hours until the potatoes are tender but still hold their shape, or set on high for a shorter duration.
- Gently stir the potatoes once or twice during cooking to redistribute oil and butter.
Notes
For a heartier dish, serve these potatoes as a base for eggs or pair with skillet-seared proteins. If desired, fold in cheese at the end for a creamy texture. Leftovers can be refrigerated and reheated in the oven for best results.
Nutrition
Serving: 1cupCalories: 250kcalCarbohydrates: 40gProtein: 5gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 400mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 30mgIron: 2mg
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