Breakfast Potatoes Skillet is the best go-to side dish for breakfast. Nothing says comfort food like the savory home-cooked goodness of pan-fried potatoes.
Start by preparing the potatoes. Cut them into quarters and place them in a large pot. Cover the potatoes with water and add ½ tablespoon of salt. Bring the water to a boil and then reduce the heat to a simmer. Cook the potatoes until they are tender, about 15-20 minutes.
While the potatoes are cooking, prepare the infused garlic and herb oil. Heat ⅓ cup of olive oil in a small saucepan over medium heat. Add the 5 garlic cloves and the 2 rosemary stems to the oil and cook for a few minutes until the garlic is fragrant. Remove the pan from the heat and let the oil cool.
When the potatoes are done, drain them and set them aside. In a large skillet, heat 2 tablespoons of chili oil over medium-high heat. Add the onions and bell peppers to the skillet and cook until they are soft and starting to brown, about 5-7 minutes.
Add the cooked potatoes to the skillet with the onions and peppers. Sprinkle ¼ teaspoon of salt, ¼ teaspoon of cumin, ¼ teaspoon of chile powder, ¼ teaspoon of paprika, and 1 ½ teaspoons of Tony's seasoning over the top of the potatoes.
Stir everything together until the potatoes are well coated with the spices. Reduce the heat to medium and cook for an additional 5-7 minutes, or until the potatoes are crispy and browned on the outside.
Season the skillet with pepper to taste and serve hot. Enjoy!