Jesses Crispy Breakfast Potatoes Recipes

CRISPY BITS BREAKFAST POTATOES

Crispy Bits Breakfast Potatoes image

Provided by Ree Drummond : Food Network

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 4

Ingredients

Kosher salt and freshly ground black pepper
2 pounds red potatoes
1/4 cup olive oil
4 tablespoons butter, melted

Steps:

Bring salted water to a boil in a medium pot. Add the potatoes and boil until nearly fork-tender (but not falling apart), about 15 minutes. Drain and allow to dry thoroughly, then cut into wedges.
Heat the olive oil with the butter over medium-high heat in a skillet. Add the potatoes, sprinkle on some salt and pepper and pan-fry until golden brown and crisp, 10 to 15 minutes.

JEFF'S CHEESY CRISPY VACATION POTATOES

Jeff's Cheesy Crispy Vacation Potatoes image

This is for my best buddy Jeff. He's the kind of friend I'd do anything for and when we're together, there's no break in the laughter. I've known him since my radio days in New Orleans, but only recently began cooking for him, and these are his potatoes. One time I made them on vacation and ever since it's his number one request from me in the kitchen. Think of a potato gratin that is tender throughout, but also has a bit of crunch from a golden pan fry. Add gooey cheese and pico de gallo and it's kind of like a potato pizza born in Texas, though it was first made for Jeff on Eleuthera in the Bahamas. Make it for your best friend and continue the chain.

Provided by Sunny Anderson

Categories side-dish

Yield Serves 4 to 6

Number Of Ingredients 14

Ingredients

3 russet potatoes, unpeeled, sliced 1/8-inch thick (poker chip thick)
Peanut or vegetable oil
Kosher salt
2 Roma tomatoes, seeded and chopped
2 scallions, finely minced
1 teaspoon hot sauce (I like Frank's Red Hot)
1 teaspoon fresh lime juice
1/8 teaspoon ground cumin
1/8 teaspoon cayenne pepper
Kosher salt and black pepper
1 tablespoon unsalted butter
1/2 cup shredded cheddar/Monterey jack blend
1/2 cup shredded mozzarella cheese
Mexican crema

Steps:

1. Prepare the potatoes. Soak the potato slices covered by ice-cold water in a large bowl for 30 minutes, stirring a bit. Then transfer the potatoes to a colander and rinse until the water runs clear. Pour the potato slices onto a clean kitchen towel or several layered paper towels and dry as much as possible.
2. Fry the potatoes. In a large pan with straight sides or a stock pot on medium-high heat, add enough oil to fill to 1 inch deep. In batches, fry the potato slices, flipping halfway through until golden and crisp, about 3 minutes on each side. They should be stiff and crispy on the outside, but maintain a fleshy inside. Taste one, cook's treat! Remove each batch to a paper towel-lined plate and immediately season with a sprinkle of salt.
3. Prepare the pico de gallo. In a small bowl toss the tomatoes with the scallions, hot sauce, lime juice, cumin, cayenne pepper, and a pinch of salt and pepper. Set aside.
4. Bake the potatoes. Preheat the oven to 375F. Butter the bottom of a pie pan or an 8x8-inch baking pan. Using half the potatoes, layer the slices in a circular pattern beginning on the outside of the pan and moving towards the center, with the slices slightly overlapping. Make sure to cover the entire bottom this way. Then evenly sprinkle half the cheddar/jack blend over the potato layer. On top of that sprinkle the pico de gallo, then add an even sprinkle of half the mozzarella. Repeat the layer one more time ending with the mozzarella cheese. Place in the oven and bake until the cheese is melted and golden on the edges, about 18 minutes. Cut into slices and serve warm with a dollop of Mexican crema.

JESSE'S CRISPY BREAKFAST POTATOES

Jesse's Crispy Breakfast Potatoes image

Crispy, golden brown potatoes great for breakfast, or anytime of the day!

Provided by Jesse

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

4 medium potatoes, peeled and cubed
1 tablespoon salted butter
½ medium onion, chopped
1 ½ tablespoons onion powder
1 ½ tablespoons garlic powder
1 ¼ tablespoons ground paprika
½ tablespoon chili powder
1 dash adobo sauce
2 tablespoons olive oil

Steps:

Place potatoes in a medium, microwave-safe bowl and cover with water. Place a towel or paper towel on top and microwave on high until soft, 7 to 10 minutes. Make sure the water does not boil or the potatoes will be too soft and mushy. Drain.
Heat a griddle to 350 degrees F (175 degrees C).
Grease the hot pan with butter. Add onion and cook until translucent, about 5 minutes. Add drained potatoes, onion powder, garlic powder, paprika, chili powder, and adobo sauce. Stir until all potatoes are covered with spices. Drizzle with oil. Cook and stir until potatoes are golden brown and crispy, 15 to 20 minutes.

Nutrition Facts : Calories 282.8 calories, Carbohydrate 44.5 g, Cholesterol 7.6 mg, Fat 10.3 g, Fiber 6.5 g, Protein 5.7 g, SaturatedFat 2.9 g, Sodium 47.5 mg, Sugar 4.2 g

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