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Homemade Crock-Pot Breakfast Potatoes photo

Crock-Pot Breakfast Potatoes

Start your day with these delicious and easy Crock-Pot Breakfast Potatoes, a perfect side dish for any breakfast!
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Side Dish
Cuisine American
Servings 6 servings

Equipment

  • Crock-Pot or Slow Cooker
  • Cutting board and knife
  • Measuring Spoons
  • Spatula or wooden spoon

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
 

  • Begin by washing and quartering the red baby potatoes. Make sure they are roughly the same size to ensure even cooking. Next, dice the green and red bell peppers and the yellow onion. Finally, mince the garlic to release its aromatic flavor.
  • In your Crock-Pot, layer the quartered potatoes first, followed by the diced bell peppers and onions. Sprinkle the minced garlic over the top for an added flavor boost.
  • In a small bowl, mix the seasoned salt and smoked paprika. Drizzle the olive oil over the vegetables, then sprinkle the seasoning mixture evenly on top. Toss everything gently to ensure the potatoes and vegetables are well-coated.
  • Dot the top of the mixture with the diced unsalted butter. This will add a rich flavor and help keep your potatoes moist during cooking.
  • Cover your Crock-Pot and set it to low heat. Allow the potatoes to cook for 6-8 hours, or on high for 3-4 hours. The goal is for the potatoes to be fork-tender and infused with the flavors of the spices and vegetables.
  • Once the cooking time is up, taste the potatoes and adjust the seasoning with kosher salt and black pepper as needed. Stir gently to combine all the flavors before serving.

Notes

  • For a vegan version, replace unsalted butter with a plant-based butter alternative.
  • These potatoes can be stored in the fridge for up to 4 days in an airtight container.
  • If you prefer crispy potatoes, broil them in the oven for a few minutes after cooking.
Keyword Breakfast, Easy, Slow Cooker, Vegetarian