Breakfast Potatoes

Breakfast for dinner. The best way to enjoy lots of delicious breakfast foods all at once. And to, you know, actually take the time to cook breakfast. (Seriously, anyone out there making waffles from scratch on a weekday? Yea, me neither.)

Makes: 4-6 side servings

Ingredients
3 small potatoes
2 tbsp unsalted butter
2 tbsp canola oil
1 green bell pepper
2 small summer squash
1 medium onion
1/4 tsp basil
1/4 tsp salt

Directions
WASH and PEEL potatoes
BRING pot of water to boil
PLACE peeled potatoes in steaming basket above boiling water
COVER
STEAM until tender when pierced with a fork (~30 minutes)
CHOP potatoes into small pieces

WASH bell pepper and squash while the potatoes are steaming
CHOP onion, bell pepper, and squash into small cubes

HEAT butter and oil over medium high heat, until butter has foamed and subsided
ADD onion and bell pepper
COOK until glossy (~5 min)
REDUCE heat to low medium

ADD potatoes and squash
SPRINKLE with basil and salt
COOK, without stirring, until they begin to brown (~5 min)
TURN and continue to cook, stir sparingly to allow a crust to form
REMOVE from heat once browned (5-10 min)

Enjoy!

My Thoughts
1. These were easy and delicious. If you want to sneak in the squash, just peel it, it's about the same color as the potatoes and will camouflage nicely.

2. The final cooking is mostly to (a) cook your squash and (b) brown your potatoes. Play around with the heat and cook time to find your happy medium. A high heat for less time will give you a browner crust. A lower heat for less time will give you just a hit of browning (what we have in the picture).

3. Make sure to chop your potatoes and your veggies to approximately the same size cubes or the smaller pieces will burn before the larger pieces can even brown.