Copycat IHOP Breakfast Potatoes
Serving Size / Yield
- 1 red onion, diced
- 2 cloves garlic, pressed
- 1 large potato, cubed
- 1 cup chopped peppers, red and green peppers
- 1 tsp cumin powder
- 1/2 tsp coriander powder
- 1 tsp salt
- pinch black pepper
- 1/2 cup water
In a skillet, heat 2 tablespoons of olive oil on medium heat and add in garlic and onions.
Saute until the onions are translucent.
Then 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 14 cup of water and cover again until water is absorbed.
Turn up the heat and let the potatoes brown.