Cheesy Breakfast Potatoes

Ingredients

• Potatoes (4 medium, diced (yukon gold or russet recommended))
• Olive oil (3 tablespoons)
• Onion (1 medium, diced)
• Bell pepper (1 medium, diced (any color))
• Garlic (3 cloves, minced)
• Cheddar cheese (1 cup, shredded)
• Green onions (2, chopped (for garnish))
• Salt (1 teaspoon (or to taste))
• Black pepper (1/2 teaspoon (or to taste))

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the diced potatoes with 2 tablespoons of olive oil, salt, and pepper until evenly coated.
3. Spread the potatoes in a single layer on a baking sheet and bake for 20 minutes, or until they are crispy and golden brown, stirring halfway through.
4. While the potatoes are baking, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
5. Add the diced onion and bell pepper to the skillet and sauté for 5-7 minutes until the vegetables are soft. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
6. Once the potatoes are done, add them to the skillet and gently stir to combine with the sautéed vegetables.
7. Sprinkle the shredded cheddar cheese over the top of the potatoes, then cover the skillet with a lid. Allow it to sit for a few minutes until the cheese is melted.
8. Taste the mixture and adjust seasoning with additional salt and pepper if needed.
9. Garnish with chopped green onions before serving hot.