Simple Breakfast Potatoes Recipes
BEST BREAKFAST POTATOES EVER
Provided by Ree Drummond : Food Network
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- In a large bowl, toss together the potatoes, garlic, onion, green bell pepper, red bell pepper, olive oil, butter, seasoned salt, cayenne pepper and some kosher salt and pepper.
- Bake for 20 to 25 minutes, shaking the pan twice.
- Raise the heat to 500 degrees and bake until crisp and brown, 10 to 15 minutes.
- Sprinkle with a little more salt and pepper before serving.
BREAKFAST POTATOES {CRISPY OVEN BAKED}
Red potatoes are diced into small chunks, coated in flavorful seasonings and a fair dose of olive oil, and then they are oven roasted at a high temp for perfectly crispy breakfast potatoes!
Provided by Jaclyn
Categories Breakfast
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray.
- Place potatoes in a mound in center of baking sheet. Drizzle with olive oil.
- Sprinkle potatoes with salt, pepper, garlic powder, paprika and onion powder. Toss well to evenly coat in oil and spices.
- Spread potatoes even into a single layer. Bake in center of preheated oven 15 minutes.
- Remove from oven, toss and continue to bake until just tender, about 15 minutes longer.
- Move oven rack about 5-inches from broiler.
- Broil potatoes about 2 - 3 minutes until slightly browned (keep a close eye on them and don't walk away they can brown quickly!).
- Remove and toss, continue to broil until golden brown and crisp on opposite side a minute or two longer. Serve warm.
Nutrition Facts : Calories 207 kcal, Carbohydrate 26 g, Protein 3 g, Fat 11 g, SaturatedFat 1 g, Sodium 362 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
BREAKFAST POTATOES
These breakfast potatoes almost made me want to make another batch they were so good! Serve with scrambled eggs.
Provided by Leo
Categories Side Dish Potato Side Dish Recipes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut potatoes into fourths and place in a large bowl with onion. Add olive oil, cumin, salt, and pepper; toss to coat. Cover with plastic wrap and place in the refrigerator until oven is preheated.
- Spread potato-onion mixture in an even layer on a baking sheet. Place butter on top of the potatoes, 1 piece at each corner.
- Bake in the preheated oven until potatoes are tender, about 30 minutes.
- While potatoes are baking, cook bacon in a skillet over medium heat, stirring frequently, until evenly browned, 10 to 12 minutes. Remove to a paper towel-lined plate to drain.
- Transfer cooked potatoes to a serving platter. Top with Cheddar cheese and bacon.
Nutrition Facts : Calories 514.7 calories, Carbohydrate 44.7 g, Cholesterol 57 mg, Fat 33.8 g, Fiber 3.9 g, Protein 10.6 g, SaturatedFat 14 g, Sodium 413.2 mg, Sugar 3.8 g
SIMPLE BREAKFAST POTATOES
After yoga this morning I was craving a hearty breakfast and wanted restaurant style breakfast potatoes. I couldn't find a good recipe online for breakfast potatoes so I came up with my own. My boyfriend loved them and said they were really good served in combination with eggs over easy, turkey bacon, sliced apples and toast. I enjoyed mine with good-old ketchup and he had his with salsa. Try playing with the spices in your cupboard if you don't have the basics that I had stocked. Next time I might try a sprinkle of cayenne pepper to spice it up a bit. This recipe could serve 4 hungry people.
Provided by delishyumm
Categories Breakfast
Time 32m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place chopped unpeeled potatoes in a big pot and fill with water to about one or two inches above potatoes.
- Bring to a boil and simmer on medium heat for about 20 minutes or until tender.
- Drain potatoes.
- Heat olive oil in a skillet on medium heat.
- Add potatoes.
- Add Seasonings.
- Saute until crispy 5-10 minutes.
- Serve with your favorite style of breakfast eggs and enjoy!
Nutrition Facts : Calories 221.2, Fat 10.7, SaturatedFat 1.5, Sodium 302.8, Carbohydrate 29.5, Fiber 4.4, Sugar 1.4, Protein 3.6
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4.9/5 (197)Category Breakfast & BrunchServings 4Total Time 20 mins
- potatoes: Peel and quarter the potatoes. Place prepared quartered potatoes on a microwave-safe plate and zap for 3 1/2-4 1/2 minutes covered with a microwave lid. Insert a knife into the thickest part of the potato, the knife should go through with some resistance. Let potatoes cool to room temperature. You can also refrigerate the potatoes once cooled and use the next day. Just dice the potatoes up into roughly 1/2 inch pieces before you add them to the skillet. They chop up easier if they've had a chance to hang out in the refrigerator.
- cook: Using a 12-inch skillet or larger, place the butter, olive oil, and if using the rosemary, thyme, and 1 smashed garlic clove into a large skillet over medium-high heat. Allow the butter to melt and the olive oil to heat through. When the herbs start popping and sizzling, remove them and the garlic clove, discard. Add the potatoes in a single layer, season with a generous pinch of salt and pepper, cayenne, garlic powder, onion powder, and smoked paprika, toss to coat evenly. Cook the potatoes for a total of 8-10 minute, flipping and tossing them every 2-3 minutes to ensure even browning. Taste for seasonings and adjust to preference. Serve immediately.
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Servings 4Estimated Reading Time 4 minsCategory BreakfastTotal Time 20 mins
- Add chopped potatoes to the hot skillet and toss around to fully coat in butter/oil combination. Sprinkle potatoes with seasonings except for the parsley. Cover to let potatoes lightly steam for about 3-4 minutes.
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From thespruceeats.com
Estimated Reading Time 5 mins
- Perfect Home Fries. Use a waxy potato variety like red potatoes or round red potatoes for the best crispy home fries. If they're in season, small new potatoes would also work great.
- Homemade Hash Browns. Once you try making your own crispy shredded hash browns, you'll say, "Ore Ida who?" Either a box grater or the grate attachment of a food processor would work.
- Sweet Potato Hash. Sweet potatoes give this hearty breakfast hash a different twist that takes just 45 minutes to come together entirely. Red bell pepper gives it color and extra nutrients, while smoked sausage makes it substantial enough to hold you over well into the afternoon.
- Skillet Potatoes with Peppers. Add some red bell pepper, garlic, onion, and a hint of paprika to red skinned potatoes for zesty home fries. Any waxy or medium starchy potatoes would also work, as long as they have enough heft to stay together when skillet frying.
- Hash Brown Casserole. Creamy, cheesy, and chock full of shredded hash browns, this hearty casserole makes an excellent brunch side dish for a large gathering or potluck.
- Grilled Hash Brown Potatoes. These foil packet hash brown potatoes work great for camping, tailgating, or any outdoor get-together. Squeeze out as much water as you can before assembling the packets, or else they'll steam instead of browning.
- Slow Cooker Hash Browns. For a late brunch, potluck lunch or breakfast-for-dinner, these creamy slow cooker hash browns make a wonderful make-ahead dish.
- Potato and Ham Hash. Because they include both diced ham and potatoes, this simple Southern potato hash can also serve as a main dish if you pair it with some scrambled eggs or top it with an over-easy egg.
- Hash Browns with Onion. Adding a little sweet onion to your hash browns gives them a slightly sweeter flavor that complements your breakfast or brunch perfectly.
- Hash Brown Latkes. Squeeze as much water out of your shredded potatoes as you can before forming and frying these fried potato latkes for the crispiest edges.
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5/5 (47)Total Time 25 minsCategory BreakfastCalories 169 per serving
- "Bake" your potatoes in the microwave for 4-6 minutes total (flipping once halfway through) until they have a little give when squeezed. Alternatively, bake them in a 400-degree F (204 C) oven placed directly on the rack for roughly 20-35 minutes, depending on their size, until soft to the touch.
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- Place potatoes into a large bowl, drizzle with olive oil and toss. Sprinkle with seasonings and toss again to coat.
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5/5 (8)Calories 250 per servingCategory Breakfast, Side Dish
- Add raw potato cubes to a saucepan and pour in enough water just to cover them. Add a generous pinch of salt. Bring to boil over medium-high heat. Reduce heat slightly and simmer for 7-9 minutes, until potatoes are tender on the outside, but still firm in the center. With the lid, carefully strain out the water.
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- Place cubed potatoes on the center of a rimmed baking sheet lined with parchment paper or silicone mat (no liner is fine too). Drizzle with olive oil, garlic powder, paprika, salt and pepper. Using your fingers and hands, toss the potatoes well and spread into a single layer. (Alternatively, you can add everything to a bowl, toss, and place on the baking sheet.)
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- Preheat the oven to 425°F and line a baking sheet with parchment paper. Place the potatoes onto the sheet, drizzle with olive oil, and sprinkle generously with salt and pepper, the smoked paprika, and pinches of red pepper flakes. Toss to coat, spread evenly on the pan, and bake for 30 minutes or until golden brown and crisp around the edges. Stop here and serve as-is or mix with sautéed onions and peppers.
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