Crockpot Breakfast Potatoes

Name: Crockpot Breakfast Potatoes
Total time: 255 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 3 pounds red baby potatoes (quartered (cut pieces in half again if very large; they should be a rough 1- to 1 1/2-inch dice)); 1 g reen bell pepper (seeded and 1/2-inch diced); 1 red bell pepper (seeded and 1/2-inch diced); 1/2 medium yellow onion (finely diced (about 1/2 cup)); 3 cloves garlic (minced); 2 teaspoons seasoned salt; 2 teaspoons smoked paprika; 2 tablespoons unsalted butter (diced); 2 tablespoons extra-virgin olive oil; Kosher salt ( and black pepper)

Crisp, tender potatoes with peppers and onions made EASY in the slow cooker. Perfect for holidays and always a family favorite!

⏱️ 255 min 🔪 Prep: 15 min 🔥 Cook: 240 min 📊 Hard ⭐ 4.6 (207) 👁️ 17 views

👨‍🍳 Start Cooking

Foto: Well Plated

Ingredients

8 servings

3 pounds red baby potatoes (quartered (cut pieces in half again if very large; they should be a rough 1- to 1 1/2-inch dice))
1 g reen bell pepper (seeded and 1/2-inch diced)
1 red bell pepper (seeded and 1/2-inch diced)
1/2 medium yellow onion (finely diced (about 1/2 cup))
3 cloves garlic (minced)
2 teaspoons seasoned salt
2 teaspoons smoked paprika
2 tablespoons unsalted butter (diced)
2 tablespoons extra-virgin olive oil
Kosher salt ( and black pepper)

Steps

Coat the bottom of a 5-quart or larger slow cooker with nonstick spray. Add the potatoes, green bell pepper, red bell pepper, onion, garlic, seasoned salt, paprika, and butter. Drizzle the olive oil over the top, then stir 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. The cooking time will vary based upon your slow cooker and the size of your potatoes, so check them a bit early to ensure they do not overcook.
Stir, then add additional salt and/or pepper to taste. Enjoy hot.