POTATOES O BRIEN BREAKFAST SKILLET RECIPES

Steps:

• Dice 1 1/2 pounds Yukon Gold potatoes into 1/2-inch cubes (no need to peel). Place in a medium saucepan, add 1 teaspoon of the kosher salt, and add enough cold water to cover by at least 1 inch. Bring to boil over high heat. Reduce the heat to medium-low and simmer until knife-tender, 3 to 4 minutes. Drain the potatoes well.
• While the potatoes are cooking, dice 1 medium yellow onion (about 1 cup). Trim and dice 1 small green bell pepper and 1 small red bell pepper (about 1 cup each). Mince 2 garlic cloves, and thinly slice the green parts of 2 medium scallions if desired.
• Heat 2 tablespoons olive oil and 2 tablespoons unsalted butter in a 12-inch or larger cast iron or nonstick skillet over medium heat until shimmering. Add the onion and peppers and cook, stirring occasionally until softened, about 5 minutes.
• Increase the heat to medium-high. Add the potatoes, remaining 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper, and cook, stirring occasionally, until the potatoes, onion, and bell pepper are browned in spots and the potatoes are tender, 8 to 10 minutes. Add the garlic and stir until fragrant, about 1 minute. Garnish with the scallions.

Steps:

• Cook the sweet potatoes by poking holes all over with a fork, then cook in microwave 7 to 10 minutes, or slow cooker low 6 to 8 hours or oven 425F about 45 minutes, or until tender.
• Heat a medium skillet over medium high heat. Add the meat and steak seasoning to the pan and cook, breaking it up into small pieces. Add the onion, garlic, carrots, mushrooms and red peppers to the skillet. Reduce heat to medium and add red wine vinegar and Worcestershire sauce, cook 4 to 5 minutes. Add tomato sauce, paste and water to the skillet, stir to combine. Cover and reduce heat to simmer and cook until carrots are tender, about 15 to 20 minutes.
• To serve, cut sweet potatoes open, sprinkle with a pinch of salt and top each with 1/2 cup of meat and scallion for garnish.