There’s something about a rainy morning that just begs for a heavy skillet and the smell of butter hitting a hot pan. I’ve made these Easy Irish Breakfast Potatoes more times than I can count, and they never fail to hit that “soul-food” spot. It’s not fancy, and it doesn’t need to be. It’s just honest, rustic cooking that fills the house with the kind of aroma that actually gets people out of bed. If you’ve got a cast-iron skillet, now is the time to pull it out.
Easy Irish Breakfast Potatoes
What You’ll Need to make this Easy Irish Breakfast Potatoes
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2 tablespoons of good salted butter (don’t skimp here!)
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6 medium potatoes, peeled and sliced into thin rounds
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1 small onion, finely minced
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1 green bell pepper, diced small
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6 eggs, whisked until frothy
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A heavy pinch of salt and cracked black pepper
Green bell pepper
Eggs
Medium potato
How I Make It
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Get the Potatoes Crispy: I start by melting the butter until it’s foaming. Toss in those sliced potatoes. The trick is to let them sit for a minute before flipping so they get those gorgeous golden-brown edges. This is the foundation of your Easy Irish Breakfast Potatoes.
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Sauté the Veggies: Once the potatoes are softening up (usually about 10 minutes in), I slide in the minced onion and green pepper. I like to cook these until the onions start to caramelize and get sweet, which balances out the earthy potatoes perfectly.
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The Egg Fold: Lower the heat just a touch and pour those beaten eggs right over everything. I don’t scramble them vigorously; I prefer to gently fold the eggs around the potatoes so you get big, fluffy clouds of egg in every bite.
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The Finish: As soon as the eggs are set but still look a little “glossy,” take the pan off the heat. I always serve these Easy Irish Breakfast Potatoes straight from the skillet—it stays hot longer and just looks better on the table.
The Details about this Easy Irish Breakfast Potatoes
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Prep: 10 mins of chopping and peeling.
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Cooking: 20 mins of skillet magic.
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Serves: 4 hungry people.
Quick Nutrition (Per Serving): 310 Calories | 12g Protein | 11g Fat | 42g Carbs
A Few Tips From My Kitchen
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The Slice Matters: I try to slice my potatoes about 1/8 inch thick. If they’re too thick, they won’t cook through by the time the eggs are ready; too thin, and they turn into mush. Aim for that “goldilocks” middle ground.
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The “Secret” Add-in: If I’m feeling indulgent, I’ll throw a handful of shredded sharp cheddar on top right at the end and put a lid on the pan for 30 seconds to let it melt.
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Leftovers? If you have any left (rare in my house), they actually make a killer burrito filler the next morning. Just hit them in a dry pan to crisp the potatoes back up.
Source: www.allrecipes.com
