Cowboy potatoes

This is the first recipe I would call all mine. One summer I had a few days at home between travels, and I wanted to use what was on hand. I think I came up with a very tasty combination. Originally it was more of a main dish, but it has evolved into a breakfast dish. It took me several years to discover how to get crispy potatoes. I finally learned that part of the key is to cook the potatoes by themselves. Adding vegetables adds too much water, and the potatoes get soggy.


  • For:
  • 4


  • Preparation: 10 min
  • Cooking: 10 min
  • Ready in: 20 min


  1. Heat 2 tablespoons of oil over high heat in a non non-stick pan (if you have a stainless steel griddle, they work great). Spread the oil around with a spatula to evenly coat the pan. Once the oil is hot, add the frozen potatoes in one even layer, about 3/4 inch thick. Part of the key to getting crunchy potatoes is to not flip them too much. You want them to actually stick the pan a bit so that they get a bit brown. Then use a metal spatula to get all the way under the potatoes and flip them.
  2. While the potatoes are cooking, cook the onions and peppers in a separate pan in the remaining oil until they are soft. Then add the black beans and spices.
  3. Serve the potatoes with the vegetable mixture on top. Add your favorite hot sauce or salsa for a bit more flavor.