Crockpot Breakfast Potatoes

• 份量: 8 servings
• 准备时间: 15 minutes
• 总时间: 4 hours 15 minutes

配料

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 green 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)

步骤

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.

营养

• 每份大小: 1 (of 8)
• 卡路里: 192 kcal
• 总脂肪: 6 g
• 饱和脂肪: 2 g
• 胆固醇: 8 mg
• 总碳水化合物: 32 g
• 膳食纤维: 3 g
• 总糖: 2 g
• 蛋白质: 4 g