Spicy Fried Breakfast Potatoes
Spicy fried breakfast potatoes blend the comfort of fried potatoes with the flavor, color and antioxidant properties of turmeric and other spices! Gotta love comfort food!
Ingredients
- 2 tablespoons oil divided (I used leftover bacon grease)
- 4 medium potatoes cooked and cut into chunks, and patted dry if needed (see note)
- 1 red pepper chopped (optional)
- ½ teaspoons turmeric
- ½ teaspoons chili powder
- ¼ teaspoons salt
- ¼ teaspoons cumin
- 1/8 teaspoons black pepper
Instructions
- Heat a large frying pan on medium high until water immediately sizzles when sprinkled on pan surface. Add 1 tablespoon of oil to the pan and spread over surface.
- Drop in potato chunks, spreading them out as much as possible. Cook until brown on one side.
- Sprinkle spices on top of potatoes and add red pepper if using. Add the second tablespoon of oil and toss everything together, trying to get uncooked side of potatoes facing down as much as possible.
- Continue cooking another 5 minutes until (some of) the potato bottoms are starting to turn golden and peppers (if using) are tender.
- Serve warm.
Notes
Dry cooled potato chunks will brown better and stick less than if they retain cooking moisture or condensation. I usually precook my potatoes in chunks. When they are done, I immediately spread out the pieces on a dish towel so the moisture can evaporate while they are still warm. Or sometimes I will use leftover potatoes from dinner that I pat dry.
Nutrition
Calories: 241kcal
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