My uncle swears by this foolproof method for Sunday mornings. Only 4 ingredients wrapped tightly to trap all the savory juices for the most tender morning side dish.

My uncle Earl has been making these slow cooker breakfast potatoes since the late 1970s, back when Sunday mornings meant a full house, a crowded table, and the radio humming in the corner. He swears by this foolproof method: just four simple ingredients, wrapped up tight in foil so every bit of savory juice stays put. The potatoes turn soft and tender, with little browned edges here and there, and the bell peppers bring a bright pop of color that wakes up a sleepy table. It’s the kind of practical, set-it-and-forget-it side dish that fits right into a Midwestern kitchen—humble ingredients, slow heat, and a lot of love doing the rest of the work while you enjoy your morning.

Pile these warm breakfast potatoes straight from the foil packet onto a white plate and serve alongside scrambled or fried eggs, crisp bacon, or a couple of sausage links. They’re wonderful tucked into a warm flour tortilla with a sprinkle of cheese for a quick breakfast wrap, or served with buttered toast and a little dish of fruit on the side. If you’re feeding a crowd, keep the foil packets in the slow cooker on warm and let everyone scoop their own, maybe with a bottle of hot sauce or ketchup on the table for those who like a little extra kick.

Servings: 4

2 pounds russet or Yukon Gold potatoes, diced into 1/2-inch pieces

Prepare the slow cooker by clearing a space on the counter and setting the cooker to the OFF position. Tear off 2 large sheets of heavy-duty aluminum foil, each about 18 to 20 inches long. Lay one sheet on top of the other, crisscrossed, to make a sturdy double layer that will hold the potatoes and trap in the juices.

Rinse and dry the potatoes, then dice them into roughly 1/2-inch cubes so they cook evenly and get those soft centers with lightly browned edges. Place the diced potatoes in a large mixing bowl.

Dice the bell pepper into small, even pieces and add them to the bowl with the potatoes. The peppers will soften in the slow cooker and add sweetness and color to the finished dish.

Pour the melted butter over the potatoes and peppers. Sprinkle the seasoned salt evenly over everything. Using a large spoon or your hands, toss the mixture until all the potato and pepper pieces are well coated in butter and seasoning. This buttery coating is what creates the savory juices inside the foil packet.

Transfer the seasoned potato and pepper mixture onto the center of the double layer of foil. Pile it into a mound so there is room to fold the foil up and over. Bring the long sides of the foil up and together over the potatoes, then fold them down tightly several times to seal. Fold and crimp the open ends tightly as well, creating a snug, leak-resistant packet that will trap steam and flavor.

Place the sealed foil packet into the empty slow cooker crock. If it seems too large, gently curve the packet to fit, but keep it intact and upright so the juices stay inside. Put the lid on the slow cooker.

Cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the potatoes are very tender when pierced with a fork. The edges of some potatoes may brown lightly inside the foil, which adds a nice roasted flavor while the centers stay soft.

When the cooking time is up, carefully lift the foil packet from the slow cooker using oven mitts or sturdy tongs—the packet and any trapped steam will be very hot. Set it on a heat-safe surface and let it sit for 3 to 5 minutes to settle.

Gently open the foil packet, peeling it back away from your face to avoid the burst of hot steam. Give the potatoes and peppers a light stir to coat them again in the melted butter and savory juices pooled at the bottom of the packet.

Serve the potatoes directly from the crinkled foil packet, spooning them onto plates or into a serving bowl. They should look soft and tender, with browned edges here and there, bright bits of bell pepper throughout, and a glossy coating of melted butter. Enjoy warm as a simple, comforting Sunday morning side dish.

For a heartier version, you can tuck a handful of fully cooked, crumbled breakfast sausage or chopped cooked bacon into the foil packet along with the potatoes and peppers, keeping the total ingredient list small by using a seasoned salt that already includes herbs and spices. If you prefer less butter, you can reduce it to 1/3 cup and add a tablespoon or two of olive oil to help coat the potatoes while still keeping that rich flavor. To lean into more color, use a mix of red, yellow, and orange bell peppers so the finished dish looks especially cheerful on the plate. For a bit of heat, swap part of the seasoned salt for a pinch of cayenne or a spicy seasoning blend. If your slow cooker runs hot, check the potatoes about an hour earlier than listed to avoid overcooking; they should be fork-tender but still hold their shape. Leftovers reheat well in a skillet with a little extra butter, and you can press them gently with a spatula to make quick breakfast hash to serve under a fried egg the next morning.