HOME-FRIED BREAKFAST POTATOES
Good breakfast potatoes without all the icky stuff.
Provided by Daniel Pigg
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add potatoes. Add bacon crumbles, remaining olive oil, salt, paprika, and pepper. Cook, stirring occasionally, until potatoes are tender and browned, about 20 minutes. Serve hot.
Nutrition Facts : Calories 342.4 calories, Carbohydrate 42.8 g, Cholesterol 13.2 mg, Fat 15.6 g, Fiber 4.7 g, Protein 9.6 g, SaturatedFat 3.1 g, Sodium 875 mg, Sugar 2.7 g
FRIED CARROTS
Make and share this Fried Carrots recipe from Food.com.
Provided by Marlene.
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Clean,peel and slice carrots.
- Slice onion.
- Using cooking spray, spray fry pan and heat to medium.
- Add carrots and onions, salt and pepper to taste.
- Cover pan.
- When carrots and onions start sizzling, turn heat down to low, checking often and turning so they cook thoroughly or to your desired tenderness.
Nutrition Facts : Calories 33.2, Fat 0.2, Sodium 44.9, Carbohydrate 7.8, Fiber 2.1, Sugar 3.8, Protein 0.8
BREAKFAST FRIED POTATOES
These my version of hash browns for breakfast! This makes 2 servings. You can double the recipe to make more.
Provided by Mebriella
Categories Breakfast
Time 10m
Yield 2 , 2 serving(s)
Number Of Ingredients 3
Steps:
- Place skillet on stove with low-medium heat to warm while cutting potatoes.
- Peel the potato then rinse it.
- Slice the potato into 1/2 inch slices.
- Then slice each slice into 1/2 inch strips.
- Then cut the strips into 1/2 inch cubes.
- Place a plate with a paper towel near skillet to drain oil from potatoes after frying.
- Turn heat up to medium high for skillet.
- Heat oil in skillet and move oil around skillet.
- Place potatoes in skillet in even layer and let fry for 2 minutes.
- Flip all the potatoes and let fry for another minute. Do this 2 more times.
- Place the potatoes onto paper towel to drain.
- Sprinkle with salt.
- Enjoy!
CRISPY PAN-FRIED BREAKFAST POTATOES RECIPE BY TASTY
Here's what you need: salt, pepper, chili powder, sugar, onion powder, garlic powder, paprika, olive oil, medium potatoes, spinach
Provided by Nathan Stevens
Categories Breakfast
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Place the frying pan on the stove on medium heat. Add 3 tbsp of extra virgin olive oil and to this, add the 2 diced potatoes.
- Stir in seasoning mix until potatoes are well-coated. Cover the pan with lid and let sit for 5 minutes. Uncover pan and stir briefly
- Now, cover the pan with lid again and let sit for another 5 minutes. Then, uncover the pan and garnish with 1 tbsp chopped spinach.
- Serve warm.
Nutrition Facts : Calories 305 calories, Carbohydrate 29 grams, Fat 20 grams, Fiber 2 grams, Protein 2 grams, Sugar 1 gram
BACON-FRIED BREAKFAST POTATOES
Everything is better with bacon! A good down-South breakfast side dish. Don't eat these potatoes everyday for breakfast or you will have a short life! I make these for my family on special occasions like a birthday brunch--and you have to use a cast iron skillet to get these perfect.
Provided by Larney
Categories Breakfast and Brunch Potatoes
Time 50m
Yield 6
Number Of Ingredients 5
Steps:
- Cut potatoes in half lengthwise and then slice into 1/8-inch half moons. Place slices in a bowl of ice water to prevent them from browning while you cook the bacon.
- Cook bacon in a cast iron skillet over medium-low heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Reserve bacon grease in the skillet.
- Drain potatoes and pat dry with a paper towel. Sprinkle with Cajun seasoning and garlic powder and toss to coat.
- Add potatoes to the bacon grease and cook over medium-low hear, stirring occasionally to make sure they aren't burning, until nicely browned with crispy edges and soft insides, 30 to 35 minutes. Cover the pan as needed to speed up the process.
- Remove potatoes from the pan. Drizzle with ranch dressing and garnish with bacon crumbles.
Nutrition Facts : Calories 472.9 calories, Carbohydrate 50.5 g, Cholesterol 26.6 mg, Fat 26.9 g, Fiber 5.8 g, Protein 7.6 g, SaturatedFat 4.9 g, Sodium 934.4 mg, Sugar 4.9 g
FRIED CARROT CAKE RECIPE BY TASTY
If you thought Singapore's Carrot Cake dish was a twist on the classic dessert - think again.
Provided by VisitSingapore
Categories Dinner
Time 30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Add daikon to a pot of boiling water and cook for five minutes until translucent. Drain then set aside.
- In a mixing bowl, add rice flour, tapioca flour, and chicken stock. Mix until fully combined then add the daikon.
- Place a wok on medium heat, then add 1 tbsp of cooking oil. Once it heats up add 1 tbsp of garlic and fry for 1 minute before adding in the daikon mixture. Stir constantly until the mixture thickens up. This will happen rapidly so be careful not to take it too far or it will dry out. The mixture should look like a thick cake batter.
- Pour the daikon mix into a round cake pan, then place inside a steaming pot and steam for one hour.
- Once the cake has become a solid mass, remove from the steamer and allow to cool. Then refrigerate for three hours or overnight.
- Remove the cake from the fridge and set on a chopping board then slice into small rectangular cubes.
- Add 2 tbsp of cooking oil to a wok and place on high heat, then once the oil starts to smoke add the cubes of cake and fry, stirring occasionally until every side has browned.
- Lower the heat to medium, then add garlic, pickled radish (chai poh), light soy sauce, and fish sauce. Stir for a minute until each cube is coated in sauce, then add eggs and allow it to set for a moment. Break up the eggs partially once they are cooked then flip onto a plate.
- Garnish with sliced spring onion, and chilli paste.
- Enjoy!
Nutrition Facts : Calories 373 calories, Carbohydrate 38 grams, Fat 21 grams, Fiber 0 grams, Protein 4 grams, Sugar 3 grams
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