Breakfast Stove-Top to Oven Potatoes

Breakfast Stove-Top to Oven Potatoes



  • 5 to 7 medium size red skin potatoes (leave skin on)
  • Half white onion diced
  • 1 Bell peppers or 2 mild chili peppers diced
  • 1/3 cup olive oil (or eyeball it, drizzle over potatoes)
  • 1/4 cup minced garlic
  • 1/4tsp cayenne pepper (leave out if you don't want it spicy)
  • salt for taste
  • Optional: Kooter Rub. We use this instead of cayenne pepper and it really gives the potatoes a nice flavor. It's a mix of salt, garlic, chipotle, and other peppers. Can be bought on amazon at: 


This is great for a big country breakfast with family or to serve at dinner as a side dish to change things up


  • Leave skin on potatoes and chop up like potato chips.  (not to thin but not to thick)
  • Add sliced potatoes into a mixing bowl and then add Olive Oil
  • Dice the onion and peppers and add to bowl
  • Finally, add all other ingredients and stir together
  • Grab your 10-Inch Versa Skillet and place it on the stove-top.  Make sure to match the skillet size with your burner. Heat on low for 2-minutes
  • Then add your cooking spray
  • Add the potato mix and cook on low with lid on.
  • Check every few minutes and add some water as needed to keep the skillet and potatoes moist.  
  • Repeat this process until the potatoes are soft
  • Pre-heat oven on broiler to high
  • Remove cover and place skillet with potatoes under broiler for a few minutes to crisp them up a bit.   
  • Remove from oven and serve right to the table.   





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Vito Paratore II

Vito Paratore II

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