Crockpot Breakfast Potatoes


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Step by Step Instructions. Step 1 - First, wash and cut the potatoes. Put them in the crock pot. I used a 4 quart crock pot but you can use a large one if you prefer or only have the larger size. Step 2 - Second, get a small bowl and combine the olive oil, garlic, salt, pepper and Italian seasoning together. Step 3 - Next, pour this.


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Cover and cook on high for 2 1/2 to 3 hours or on low for 4 to 5 hours, until the potatoes are fork tender. The cooking time will vary based upon your slow cooker and the size of your potatoes, so check them a bit early to ensure they do not overcook. Stir, then add additional salt and/or pepper to taste. Enjoy hot.


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Instructions. Wash and dry the potatoes, then use a fork to poke the potatoes all over. Place each potato in the center of a piece of aluminum foil large enough to completely wrap the potato. Rub all sides of each potato with 1/2 tsp olive oil and 1/4 tsp kosher salt. Tightly wrap the foil around the potatoes and place them in a crock pot.


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Place potatoes and onions into a 6-quart slow cooker. Sprinkle with seasonings and butter. Mix until well combined. Cover and cook for 6-8 hours on low heat, 4-6 on high heat (if you go the high heat route, be sure to toss every so often as the ingredients can burn.) Sprinkle with fresh oregano if desired and serve!


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Spray 5- to 6-quart oval slow cooker with cooking spray. 2. In large bowl, mix bacon, onion, sour cream, condensed soup, green chiles, salt and pepper; mix well. 3. Carefully stir in hash browns and cheese; mix well. Transfer mixture to slow cooker, and drizzle with melted butter. 4. Cover insert with large kitchen towel.


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Instructions. In a small bowl combine the seasoned salt, pepper, garlic powder and paprika. Stir until blended and set aside. Place potatoes and onions into your slow cooker. Sprinkle with seasonings and drizzle melted butter all over the potatoes. Stir until potatoes are coated in butter and seasonings are evenly distributed.


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Crockpot Breakfast Potatoes

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Directions. Place onion, potatoes, and bell peppers in a slow cooker. Season with seasoning salt and paprika. Stir to combine, making sure everything is coated with the seasoning. Place 4 dollops of Garlic Butter over the top. Cook on HIGH about 3 hours or LOW about 5 hours, or until potatoes are tender. Season with extra salt and pepper, if.


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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. Pour potatoes onto two rimmed baking sheets. Bake for 20 to 25 minutes, shaking the pan twice. Raise the heat to 500 degrees and bake.


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Instructions. Prepare 5-6 quart crockpot with nonstick spray. Add the potatoes, green bell pepper, red bell pepper, onion, garlic, seasoned salt, paprika, and butter. Stir to well combine. Cover and cook on high for 2 1/2 to 3 hours or on low for 4 to 5 hours, or until the potatoes are fork tender. The cooking time will vary based on the size.


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