CRISPY BREAKFAST POTATOES IHOP RECIPES

Steps:

• In a skillet, heat the olive oil on medium heat and add in garlic and onions.
• Saute until the onions are translucent. Add in peppers, potatoes, and seasonings.
• Blend everything together in the skillet.
• Cook until vegetables start to brown, then add water and cover the skillet.
• Cook on low heat for about 10 minutes or until water has been absorbed.
• If the potatoes are still not soft, add in an extra 1/4 cup of water and cover again until water is absorbed.
• Turn up the heat and let the potatoes brown.
• Heat the skillet and place the butter inside.
• Crack eggs inside a bowl or ramekin.
• Once butter is heat past the bubbling stage, add eggs.
• Cool for 10-15 seconds before flipping over.
• Try to use the pan to slowly turn eggs over. This way you don't burst the yolks.
• Season eggs with salt and pepper on low heat for about 1 minute.
• Once eggs are no longer transparent, flip again.
• Wait a few seconds and flip back over. Serve with breakfast potatoes, toast and sausage links.

Steps:

• Place potatoes in a medium, microwave-safe bowl and cover with water. Place a towel or paper towel on top and microwave on high until soft, 7 to 10 minutes. Make sure the water does not boil or the potatoes will be too soft and mushy. Drain.
• Heat a griddle to 350 degrees F (175 degrees C).
• Grease the hot pan with butter. Add onion and cook until translucent, about 5 minutes. Add drained potatoes, onion powder, garlic powder, paprika, chili powder, and adobo sauce. Stir until all potatoes are covered with spices. Drizzle with oil. Cook and stir until potatoes are golden brown and crispy, 15 to 20 minutes.