Here’s another quick and easy brunch favorite. I call them two-tone because of the combination of colors. You can peel the potatoes or just leave them with their skins. This is pretty close to some other breakfast potatoes recipes I’ve posted, but I thought these were special with the addition of sweet potatoes for contrasting colors and flavors.
Two-Tone Skillet Potatoes
1 Tbsp oil
½ lb yellow potatoes, sliced or chopped into chunks
½ lb sweet potatoes, sliced or chopped into chunks
½ cup onion, chopped
sea salt and pepper, to taste
Heat oil in a medium saucepan. Add the potatoes, sweet potatoes, onion, sea salt, and pepper. Cover and cook until tender, about 30 minutes, stirring occasionally. If they stick don’t worry too much. Scrape up those crusty brown bits right before serving. They’re delicious!