Loaded Benedict Breakfast Potatoes

1. 1

   Pull out and measure all of your ingredients.

2. 2

   Place a 12-inch cast-iron skillet over medium-high heat. Add 2 tablespoons of oil to the skillet and swirl it around to coat the bottom. Add the potatoes, bell peppers, and onions.

3. 3

   Toss to coat in the oil. Cover and cook for 20 minutes, stirring the veggies every few minutes. Make sure to scrape the bottom of the skillet so nothing gets stuck.

   20 min
4. 4

   At the 20-minute mark, check to see if the potatoes are cooked through. If they aren’t continue to cook until they are.

5. 5

   Turn the burner up to high and add the garlic, butter, creole seasoning and black pepper.

6. 6

   Stir to combine. Cook an additional 5 minutes or until you get a char on the potatoes, stirring occasionally. Taste and add salt, if needed. Serve immediately.

   5 min

If Using Hollandaise

1. 7

   There are three steps to making these delicious breakfast potatoes! If using a package of hollandaise sauce, follow the directions. If making homemade hollandaise sauce with a double boiler, add water and turn it up to high and bring water to a boil. While potatoes are browning, start making the hollandaise sauce. Check to see if the water in the double boiler is boiling. If using a heavy bottomed saucepan, place it on medium-low heat. Whichever method you use, melt the butter first. Add heavy cream. Then add egg yolks, lemon juice, hot sauce (if using) and mustard until blended. Continue to cook, whisking constantly, until mixture has thickened. Watch the pot doesn't get too hot. Don't let the sauce vigorously boil. You can take the pot on and off the double boiler, or element, as needed. When sauce thickens, remove it from the heat.

2. 8

   Once the potatoes have finished browning, remove them from heat and place in serving bowls. Drizzle hollandaise sauce over top..

3. 9

   Serve and enjoy every bite!