Best Breakfast Potatoes Ever! Ree Drummond, The Pioneer Woman

In Texas, we make a lot of breakfast potatoes. We also have a place in the mountains of Colorado and breakfast is one of the best meals of the day. Breakfast outdoors always includes potatoes made in cast iron. 
I never thought about posting a recipe, we just get out a large cast iron skillet and make them. There was never a recipe. I'm not sure they are never made the same two times in a row. They're always based on available ingredients.
I recently saw an episode of The Pioneer Woman and Ree Drummond was doing a segment on Breakfast.
There were several recipes that were appealing to me, especially this one!
For those who aren't comfortable cooking without a recipe, this one's for you.
These are baked on sheet pans, I bake them in cast iron skillets in a single layer.


5 pounds red potatoes, roughly chopped
8 cloves garlic, hand minced
2 onions,  roughly chopped, large chop
2 green bell pepper, seeded and roughly chopped
2 red bell pepper, seeded and roughly chopped
1/2 cup olive oil
1 stick butter, melted
1 teaspoon seasoned salt
1 teaspoon cayenne pepper
1 teaspoon seasoned salt

1 teaspoon ground black pepper

Directions:
Preheat the oven to 425 degrees F.

In a large bowl, toss together the potatoes, garlic, onion, green bell pepper, red bell pepper, olive oil, butter, seasoned salt, cayenne pepper and some kosher salt and pepper.

Begin baking at 425 degrees for 20 to 25 minutes on 2 sheet pans, shaking the pan twice to get them in a single layer.

After 25 minutes increase the heat to 500 degrees and bake until crisp and brown, 10 to 15 minutes.

Sprinkle with a little more salt and pepper before serving.

Enjoy!
Peace in the Kitchen!