1 1/2 pounds Yukon Gold potatoes, scrubbed and cut into 1/2-inch to 3/4-inch cubes
4 tablespoons salted butter, separated
1 onion, finely chopped
½ green pepper, diced
½ red pepper, diced
½ tsp garlic powder
½ tsp paprika
Salt and pepper to taste
- 1. Arrange potatoes in large microwave-safe bowl, top with 1 tablespoon butter, and cover tightly with plastic wrap. Microwave on high until edges of potatoes begin to soften, 5 to 7 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through cooking. When potatoes have cooled (room temperature) season them with the garlic powder and paprika.
- 2. Meanwhile, melt 1 tablespoon butter in large nonstick skillet over medium heat. Add onion and peppers and cook until softened and onions are golden brown, about 6 minutes. Transfer to small bowl.
- 3. Melt remaining 2 tablespoons butter in now-empty skillet over medium heat. Add potatoes and pack down with spatula. Cook, without moving, until underside of potatoes is brown, 5 to 7 minutes. Turn potatoes, pack down again, and continue to cook until well browned and crisp, 5 to 7 minutes. Reduce heat to medium-low and continue cooking, stirring potatoes every few minutes, until crusty and golden on all sides, about 10 minutes. Stir in onion and peppers and cook 1 minute more or until warmed. Salt and pepper to taste.
Mini Breakfast Trifles
Hard Boiled Eggs:
Place eggs in a medium saucepan and cover with cold water. Bring to a rapid boil over high heat. Once boiling, reduce heat to a lower medium and cook for 10 minutes. Let cool then peel and chop.
Place sausage patties in a preheated skillet over medium heat. Cook 3 to 4 minutes on each side until done. Chop.
Assemble Breakfast Trifles: