Easily make amazing breakfast potatoes by letting the Crock-Pot do the cooking for you.
Whenever I want to prepare a special breakfast, potatoes are usually part of my plans. I enjoy breakfast potatoes so much that I’m not afraid to make them for lunch or dinner. I can also relate to someone wanting to relax in the morning and not do so much cooking. For those folks, I’d like to share this recipe for Crock-Pot breakfast potatoes. It has potatoes, peppers, onions, and everything else you love about breakfast potatoes. They just have the added benefit of being prepared in a slow cooker, so you don’t have to spend your morning standing over a skillet.
The only caveat is that Crock-Pot breakfast potatoes take a little advanced planning. You’ll need to have your potatoes in the Crock-Pot for at least a few hours. But when they’re ready to eat, it’ll be well worth the wait. The potatoes will spend a few hours blending with the peppers, onions, garlic, and other seasonings and will explode with flavor when it’s time to eat. If you’re patient and let the slow cooker do the work, the potatoes will be crisp on the outside but tender on the inside, just the way breakfast potatoes are supposed to be.
Are Crock-Pot Breakfast Potatoes Healthy?
Red potatoes are a good source of potassium, while peppers and onions contain plenty of vitamins and antioxidants. Also, by relying on a slow cooker instead of a skillet, you don’t need to use as much oil and butter, which helps to reduce fat. If you’re watching your fat intake, you can reduce or eliminate the butter you add to the Crock-Pot in this recipe.
Simple Tips To Make The Best Breakfast Potatoes
One simple tip to follow when making breakfast potatoes is to cut the potatoes roughly the same size. This is the best way to ensure even cooking; otherwise, some potatoes will be undercooked, while others will be mushy. You should also try to dice the peppers into pieces of equal size, so they cook evenly. Another tip to consider is adding a small amount of broth to the Crock-Pot to help prevent sticking. However, make sure you don’t use too much because it’ll make the potatoes soggy. Finally, feel free to season generously with any other seasonings you like with your potatoes.
FAQs & Tips
How Do I Store Leftovers?
Leftover breakfast potatoes can be cooled and stored in an airtight container in the fridge for up to 3 days.
Can I Prep This Ahead?
Yes. You can cut up the potatoes and prepare the rest of the ingredients the night before and store everything in the Crock-Pot overnight. In the morning, you can turn on the Crock-Pot when you wake up, so no prep work is required.
What If I Don't Have Red Potatoes?
If you don’t have red potatoes, you can still make Crock-Pot breakfast potatoes. Instead, try to use Yukon Gold or white potatoes because they are also firm. Stay away from russet potatoes because they become soft and mushy when they cook for too long.
Serving Suggestions
Crock-Pot breakfast potatoes go great when combined with eggs. This can be as simple as making Soft Scrambled Eggs or Air-Fryer Fried Eggs. But you can also make a more elaborate egg dish like a Frittata or Breakfast Quiche. Meanwhile, if you want to add a little meat to your breakfast, I recommend either Air-Fryer Breakfast Sausage or Million-Dollar Bacon. Of course, if you don’t have time to slow cook the potatoes, you can always try more traditional Breakfast Potatoes or perhaps Air-Fryer Breakfast Potatoes.
Ingredients
- 3 pounds red baby potatoes quartered
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 small yellow onion diced
- 4 cloves garlic minced
- 1 3/4 teaspoons seasoned salt
- 2 teaspoons smoked paprika
- 2 1/2 tablespoons unsalted butter diced
- 1 1/2 tablespoons olive oil
- Kosher salt to taste
- Black pepper to taste
Instructions
- Spray the bottom of a slow cooker (at least 5 quarts large) with nonstick spray. Add the quartered potatoes, chopped green and red bell peppers, onion, minced garlic, seasoned salt, and smoked paprika.
- Next, include the diced butter and drizzle olive oil over the mixture, then stir well to combine.
- Cover and cook on high for 2 1/2 to 3 hours or on low for 4 to 5 hours, until the potatoes are fork tender. Check them a bit early to ensure they do not overcook.
- Stir the cooked potatoes and drain any excess liquid, if desired. Then, add more salt and pepper to taste. Serve hot.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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