Go Back
Easy Crock-Pot Breakfast Potatoes photo

Crock-Pot Breakfast Potatoes

Start your day right with these savory Crock-Pot Breakfast Potatoes! A flavorful mix of potatoes and veggies cooked to perfection.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

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
  • 1.75 teaspoons seasoned salt
  • 2 teaspoons smoked paprika
  • 2.5 tablespoons unsalted butter diced
  • 1.5 tablespoons olive oil
  • Kosher salt to taste
  • Black pepper to taste

Equipment

  • Crock-Pot
  • Cutting Board & Knife
  • Measuring Spoons & Cups
  • Spatula or Spoon

Method
 

Instructions
  1. Step 1: Prepare the Potatoes - Wash the red baby potatoes thoroughly to remove any dirt. Quarter them into bite-sized pieces and set them aside in a large mixing bowl.
  2. Step 2: Chop the Veggies - Dice the green and red bell peppers, and the yellow onion. Mince the garlic cloves until fragrant.
  3. Step 3: Season the Mixture - In the bowl with the potatoes, add the diced bell peppers, onion, and minced garlic. Sprinkle in the seasoned salt, smoked paprika, Kosher salt, and black pepper to taste. Drizzle the olive oil over the mixture and toss everything together until well combined.
  4. Step 4: Add Butter - Dot the mixture with the diced unsalted butter for a rich flavor that will melt into the potatoes as they cook.
  5. Step 5: Cook in the Crock-Pot - Transfer the potato mixture into the Crock-Pot. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender and cooked through.
  6. Step 6: Serve and Enjoy - Once cooked, give the potatoes a good stir and taste for seasoning. Adjust if necessary. Serve warm, and enjoy your deliciously satisfying breakfast!

Notes

  • Leftovers can be refrigerated in an airtight container for up to 5 days.
  • Reheat in the microwave or stovetop until heated through.
  • For longer storage, freeze in a freezer-safe container for up to 3 months.