• prep: 20 min
• cook: 15 min
• total: 35 min

servings:

Easy, make-ahead Breakfast Potatoes are prepared and seasoned in the Instant-Pot the night before, then browned and crisped the next morning. They’re a great brunch addition.

• 6 yukon gold or red potatoes, or 4 russets (roughly 2lbs), diced into 1/2-inch cubes
• 2 Tablespoons refined coconut oil
• 3/4 cup of water or vegetable broth
• 1 small onion
• 1 green bell pepper
• 1/4 teaspoon paprika
• 1/2 teaspoons onion powder
• 1 and 1/2 teaspoons garlic powder
• 3 teaspoons nutritional yeast
• Himalayan pink salt to taste (I use about 3/4 teaspoon)
• Pepper to taste

Click Here For Step-By-Step Instructions