Simple Breakfast Potatoes Recipes
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
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
Provided by Anne Burrell
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place the potatoes and garlic in a large pot. Cover them with water and season the water generously with salt. Bring to a boil and cook until the potatoes are fork-tender, about 8 minutes. Drain the potatoes and discard the garlic. Let the potatoes cool.
- Put the bacon and 1 tablespoon olive oil in a large cast-iron skillet. Turn the heat to medium and cook, stirring occasionally, until crisp, about 5 minutes. Add the onions, some salt and crushed red pepper and saute until soft, 2 to 3 minutes. Add the bell pepper and continue to cook until beginning to soften, 3 to 4 minutes more. Add the potatoes and cook until crispy, 4 to 5 minutes, adding more olive oil if needed. Season with the seafood seasoning and sprinkle with the chives.
ONE-PAN BREAKFAST POTATOES RECIPE BY TASTY
Here's what you need: russet potatoes, red bell pepper, small white onion, olive oil, dried rosemary, garlic, paprika, salt, pepper
Provided by Claire Nolan
Categories Breakfast
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 500˚F (260˚C).
- Dice potato, red bell pepper, and onion. Place on a baking sheet.
- Drizzle olive oil over everything and season with rosemary, garlic, paprika, salt, and pepper. Mix until evenly coated and spread into an even layer.
- Bake for 30 minutes, stirring every 10-15 minutes.
- Serve with your favorite breakfast sides.
- Enjoy!
Nutrition Facts : Calories 282 calories, Carbohydrate 51 grams, Fat 7 grams, Fiber 5 grams, Protein 5 grams, Sugar 7 grams
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