Breakfast Potatoes: Confetti Home Fries

 

This is another one of my husband's recipes {see his amazing BBQ chicken wing recipe here!} that I am so excited to share.  He has been making the best potatoes {home fries and the best French fries EVER} for as long as I can remember.  I can't describe how delicious these potatoes are, especially on a lazy Sunday morning and eaten with bacon, eggs and a tall glass of cold orange juice – as seen here last weekend on my instagram page. These home fries are what breakfast is all about.

 

Of course, he doesn't measure anything so I had to do my best with estimating.  Lol! This recipe serves 4 but you probably want to make a larger batch – these will be a hit!

 

Ingredients

 

5 Large Potatoes

1 Ear Fresh Corn on the Cob {or 1/2 cup frozen corn}

1/2 Red Bell Pepper, Chopped

1/2 Green Bell Pepper, Chopped

1/2 Large Onion, Chopped

1 Garlic Clove, Minced

1/2 Teaspoon Prepared Grated Horseradish

2-3 Tablespoons of Vegetable Oil, plus 2 Cups {for Frying}

1/4 Cup Chicken Broth

Salt, Pepper and Seasoned Salt to taste

 

 

 

{Start with peeling and dicing your potatoes.  You want to cut them into fairly small, bite-sized pieces.}

 

{In a large pot of boiling water, boil your potatoes for about 8 minutes, or just until they are starting to soften, but no further.}  

 

{While the potatoes are boiling, prep the veggies.  First, remove the corn kernels from the cob.  You could substitute fresh corn with frozen {or canned} but trust me, you do not want to leave this ingredient out.  It gives the potatoes a perfect pop of fresh sweetness.  So good!}

{Next, dice your peppers, into medium sized pieces.  The veggies and potatoes should be roughly the same size.}

 

{Finish with dicing the onion and mincing your garlic.  The horseradish is another key ingredient to this dish.  Even if you think you HATE horseradish like I do, LOL!, you will love the subtle savory flavor it gives these potatoes. I can't really describe it but it's SO NECESSARY.  I actually found out fairly recently that he adds horseradish. I wasn't surprised though, I knew there had to be some sort of secret ingredient. haha!}

{Once the potatoes are softened a bit, remove and drain them.}

 

{Season with salt and pepper, set aside.}

{To a large skillet, over medium heat, add 2-3 tablespoons of vegetable oil.  Add in the peppers, onion, corn, garlic and horseradish. Stir well to combine and let brown, stirring constantly.  Season with salt, pepper and seasoning salt.}

 

{While the veggies are getting brown, heat 2 cups of oil in a large pot and deep-fry the par-boiled and seasoned potatoes until golden brown, about 8-10 minutes.}

 

{When the veggies are softened, lower the heat and taste for seasoning.}

 

{When the potatoes are perfectly golden brown after frying {and will be the absolute PERFECT texture}, drain and add to the sautéed veggies.}

{Mix well, add your chicken broth and cover.  Let this continue to cook over low heat for about 5 minutes.}

{The potatoes will soften a bit and the flavors all will meld together. Savory deliciousness!}

 

{Serve immediately {topped with a sprinkle of parsley} and enjoy!}

 

My kids and I request these potatoes every weekend and we even had them with dinner last week.  They are so easy and the ingredients are always on-hand so it's a no-brainer when the need for something savory and delicious arises. :)  These will be the star at your breakfast table; let me know if you plan to try these and how they came out. :)

 

xoxo, thanks for reading!