EK's Breakfast Potatoes

Sometimes I miss Michigan fall weather. Sometimes. Mostly during football season. I loved going to Michigan games on a fall day with leaves falling, sunshine, 50 degrees, jeans and sweatshirt....love it. Obviously, that type of Michigan fall weather happens once every 10 years. In actuality, it's 45 degrees and raining. But I miss the thought. Ha! I also miss those 45 and rainy days too. On a Sunday. When I can sit on the couch all day and pull closed the curtains and do nothing without feeling guilty. Here, it's sunny all the time and I feel like a giant waste of space if I sit in a cave all day.

I hadn't really experienced a "summer" football game until this past weekend. We went to the UCLA game at the Rose Bowl, and although 85 and sunny sounds like a great day to be outside, it was not. 85 degrees in the Rose Bowl feels like 1 billion degrees. It's like sitting in a concrete oven. I made it approximately one quarter of the game and had to leave. Plus, they were playing Washington State, so I wasn't exactly emotionally attached to the game.

The one quarter was fun, but the tailgate was super fun! Despite getting up at 6am to get there, the Keller's put together a Class A tailgate, complete with a full breakfast and a beer bong. What more could a girl ask for??? Eggs, sausage, bacon, fruit....and potatoes! All of which was done on a grill, which I was also impressed with. I think I had at least 3 helpings of potatoes. I even took a picture of them:

Cheesy Factor (1 no cheese, 10 all cheese): 1- although you could always add it at the end!
Dummy Factor (1 easiest, 10 hardest): 3
Time Factor (1 shortest, 10 longest): 3


Erin Keller Breakfast Potatoes
4 Redskin Potatoes, cubed
1/4 cup chopped yellow or sweet onion
1/4 cup chopped green onion
1/4 cup chopped red bell pepper
1/4 cup sliced mushrooms
Olive oil
Salt/pepper

Heat oil in skillet (enough to keep potatoes from sticking). Add onions, bell pepper, and mushrooms. Saute until soft and yellow onions translucent.  Add potatoes and toss to coat in olive oil mixture. Cook over medium-low heat until soft, stirring often. Add salt/pepper to taste (or olive oil as needed to keep from sticking). 


These don't sound super fancy, but they are really good. I had never put mushrooms in my breakfast potatoes before but I will from here on out. It made all the difference in the world! I also recommend topping with a little shredded cheese at the end. But that's just me. Of course. I also recommend serving with some scrambled eggs. Scrambled eggs with cheese. Of course.