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There is nothing that I love more than breakfast when it comes to food. Its hands down my favorite meal of the day. If I have to eat breakfast out I always try to find an old style diner.
If it has a counter and you can see the flat top, I’m in. I always sit as close to the grill as possible. I like to watch my food prepared, but the real plus is the smells.
I am always the first one up, so I usually enjoy my breakfast on the patio alone with coffee and my thoughts.
When ever possible I like to cook breakfast on my Blackstone Products Flat Top Griddle. This is not a paid endorsement, just a product that I really love.
You can do this indoors in cast iron if you don’t have a griddle. I like the large surface of the griddle because I can spread the potatoes out into one layer for even cooking.
I can also do the entire breakfast on the griddle, so the clean up is less and I don’t heat up the kitchen in the sweltering summertime Georgia heat.
Doing the Prep Work is Key to a Quick Breakfast
I like to do all of the prep work the night before. It makes for a quick and easy breakfast the next morning.
Peel and diced the potatoes, put them into a medium pot and cover with cold water.
Cold water is the key, it heats evenly as it comes to a boil, which ensures that the potatoes cook evenly.
Bring to a boil until the potatoes are just fork tender. A fork will go in easily without resistance, about 10 to 12 minutes. If they go longer they will become mushy and will fall apart on the griddle.
Remove the potatoes from heat and drain. You can take them to the griddle at this point or place into the refrigerator for the next morning.
Finely dice 1/2 red bell pepper and dice 1/4 of a red onion. This can all be done the night before and stored in the fridge.
Combine the salt, pepper, garlic powder and onion powder and place into a grill shaker.
Heading to the Griddle
Heat the griddle to medium low heat. Once it comes up to temperature, add a little canola oil and 2 tablespoons of unsalted butter.
Place the red onion onto the griddle and allow to cook for a couple of minutes, then add the red bell pepper. Let these cook for a couple of minutes, flipping with a spatula often so that the onion doesn’t burn.
Once the onion and red pepper begin to soften add in the potatoes. Season well with the seasoning mixture.
Continue to turn the potatoes over with a spatula to ensure even browning on all sides.
This will only take 8 to 9 minutes, remember that the potatoes are already cooked all the way through.
Authentic Diner Style Breakfast Potatoes
- 4 Medium Russet Potatoes Peeled and diced into 1 inch cubes
- 1/2 Red Bell Pepper Fine Diced
- 1/4 Red Onion Diced
- 2 TBSP Unsalted Butter
- Fresh Thyme Optional for Garnish
- 1/2 Tsp Salt
- 1 Tsp Black Pepper
- 1/4 Tsp Onion Powder
- 1/4 Tsp Garlic Powder
Peel and dice the potatoes into a 1 inch dice
Place the potatoes into a medium stock pot, cover with cold water and bring to a boil. Boil until just fork tender, no longer or they will fall apart of the griddle.
Immediately remove from the heat, drain and risen with cold water. Dump onto a sheet pan, spread them out and place them into the refrigerator to cool. This will stop the cooking. (I do this the night before to save time in the morning.)
Fine dice the red bell pepper.
Dice the red pepper. I go a little larger on the dice on the onions, they are on the griddle the longest and you don't want them to burn.
Lightly oil the griddle surface with canola oil and add the butter.
Add the onions let them cook for a couple of minutes turning often.
Add in the bell pepper and toss together with the onions.
Add in the potatoes. Toss together with the onion and peppers. Turning often with a spatula to prevent the mix from burning. Allow them to cook until the potatoes are browned on all sides.