Breakfast Potato Tart

Breakfast Potato Tart

Ingredients:

• 5-6 small MountainKing® Butter Red potatoes, washed and cut into 1⁄4 “ dice
• 1 - 9 or 10 inch cast iron ovenproof nonstick skillet
• 2 tbsp. vegetable oil
• 1 large Vidalia onion finely diced
• Pinch dried Thyme
• 1 tsp. Salt
• 3⁄4 tsp. black pepper
• 8 eggs
• 3⁄4 cup Gruyere or Sharp Cheddar cheese, grated
• 1⁄2 cup half & half
• 6 strips of cooked bacon, crumbled

Directions:

1. Preheat oven to 400 F

2. Place skillet on stovetop on medium high heat, add oil and onions; sauté 3 minutes or until onions are soft.

3. Add potatoes, Thyme, salt and pepper to skillet; toss potatoes well to coat with oil and seasonings.

4. Place skillet in preheated oven and roast potatoes and onions for approximately 15 minutes or until potatoes are lightly browned. Stir once or twice while potatoes are roasting.

5. Meanwhile break eggs into large mixing bowl; beat lightly with fork, add cheese, half & half, bacon and mix thoroughly.

6. When potatoes are roasted, remove skillet from oven, using a spatula transfer hot potatoes and onions to egg mixture, (make sure bottom of pan is clean) stir egg mixture well and return to hot skillet.

7. Return skillet to oven and bake 10 more minutes, until eggs are barely set in the middle.

8. Remove skillet from oven and use spatula to loosen tart from sides of pan, cut into wedges and serve warm.

Cheddar and Potatoes Breakfast Bake

Cheddar and Potatoes Breakfast Bake

Ingredient

• 4cups frozen potatoes O'Brien with onions and peppers (from 28-oz bag), thawed
• 1 1/2cups shredded reduced-fat Cheddar cheese (6 oz)
• 5slices fully cooked turkey bacon, chopped
• 1cup Bisquick Heart Smart® mix
• 3cups fat-free (skim) milk
• 1cup fat-free egg product
• 1/2teaspoon pepper

Directions
1Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix uncooked potatoes, 1 cup of the cheese and the bacon. Spread in baking dish.
2In same bowl, stir Bisquick mix, milk, egg product and pepper until blended. Pour over potato mixture. Sprinkle with remaining 1/2 cup cheese.
3Bake 30 to 35 minutes or until light golden brown around edges and cheese is melted. Let stand 10 minutes before serving.

Oven Roasted Breakfast Potatoes

Oven Roasted Breakfast Potatoes

Ingredients

• 5 whole Red Potatoes, Chopped Into Small Pieces
• ½ whole Onion, Chopped
• 3 cloves Garlic, Chopped
• 6 whole Cherry Tomatoes, Sliced Into Thirds
• 2-½ Tablespoons Olive Oil
• ¼ teaspoons Red Pepper Flakes
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Rosemary
• Salt And Pepper
• 3 teaspoons Butter

Preparation
1. Preheat oven to 450ºF and line a baking sheet with foil.

2. Mix potatoes, onion, garlic, and tomatoes together with the olive oil on the baking sheet.

3. Sprinkle potatoes with red pepper flakes, oregano, rosemary and generously with salt and pepper.

4. Put a few dabs of butter scattered among the potato mixture.

5. Bake for 15 minutes, mix potatoes with a spatula and then bake for another 15 minutes.

6. For the last 5-10 minutes, turn on the broiler (525ºF) to get the ultimate crispy potatoes.

Campfire Breakfast Potatoes

Campfire Breakfast Potatoes

INGREDIENTS

• 5 lbs (about 6) russet potatoes, cubed
• 1/4 cup olive oil
• 2 tablespoons butter or margarine
• 1 onion, chopped
• 2 bell peppers, chopped
• 1 jalapeno, sliced
• 2 teaspoons garlic powder
• 1 teaspoon seasoned salt
• 1 teaspoon smoked paprika
• salt and pepper, to taste

METHOD

Coat the bottom of the pan with a thin layer of olive oil, about 2 tablespoons, and place the pan over the coals of your campfire, on a grate.
Add the onion and cook until just tender, about 2 minutes.
Add the potatoes, peppers, and another 2 tablespoons of olive oil. Stir to coat.
Stir occasionally for about 10 minutes, until potatoes start to brown.
Add a few tablespoons of water, and cover with foil to steam for about 5 minutes.
Add seasonings, continue to stir occasionally until fully browned, crispy, and tender in the middle.
Serve

Breakfast Sweet Potato Hash

Breakfast Sweet Potato Hash

Ingredients

• 1 large onion, sliced
• 3 tbsp olive oil, divided
• 1/2 tbsp ghee
• 2 Italian sausages, diced
• 2 sweet potatoes
• 3 tbsp fresh rosemary
• Salt and freshly ground black pepper, to taste
• 3 eggs

Instructions
Preheat the oven to 425 degrees F. Line a baking sweet with parchment paper. Heat one tablespoon of olive oil and the ghee in a skillet over medium heat. Add the onions and sprinkle with salt. Cook on low heat for 30-40 minutes, until dark brown and caramelized.
Meanwhile, peel the sweet potatoes and chop into bite-size pieces. Place into a large bowl with the remaining two tablespoons of olive oil and rosemary.
In a separate skillet, cook the sausages until browned. Add the cooked onions and sausages to the bowl with the sweet potatoes and toss. Season with salt and pepper.
Spread out the sweet potato mixture evenly onto the prepared baking sheet. Roast for 30-35 minutes until the potatoes are soft and browned. Either refrigerate overnight at this point or proceed to the next step.
Place the sweet potato hash into a cast iron skillet and make three small wells to crack the eggs into. Crack eggs into the skillet and season lightly with salt and pepper. Bake for 15-18 minutes at 425 degrees F until the eggs are set.

Crispy Oven Breakfast Potatoes

Crispy Oven Breakfast Potatoes

Ingredients

• 1.25 lb. red potatoes, chopped
• 1 sweet onion, sliced
• 1 bell pepper, diced
• 1.5 tbsp. olive oil
• 2 tsp. grill seasoning or any spice blend you like

Instructions

Preheat the oven to 500 degrees. Place your baking sheet in the oven while it preheats. Cover it with foil for easier clean up if you like.
Toss the potatoes, onion, and pepper with olive oil and grill seasoning.
Carefully remove the baking sheet and spread out the potatoes on the baking sheet in one layer. Give the potatoes some space. This helps the potatoes to get crispy. If they are layered on top of each other they are more likely to steam than get crispy.
Bake for 25 minutes, shaking the pan 1-2 times during cooking.

QUICK FRIED BREAKFAST POTATOES WITH ONIONS

QUICK FRIED BREAKFAST POTATOES WITH ONIONS

Ingredients

• 4 medium potatoes (I use Reds)
• 1 onion (thinly sliced)
• 1 teaspoon season salt
• 1 tablespoon oil
• 1 tablespoon butter
• dired parsley

DIRECTIONS
Wash potatoes and poke with a knife.
Microwave the potatoes for approximately 8 minutes.
This can be done the night before. (Do not peel the potatoes).
Heat oil and butter together in skillet.
Slice the potatoes and add to the skillet and cook over medium high heat add onions, season salt, parsley after 5 minutes and continue cooking until potatoes are crispy. This takes approximately 10 minutes.
You may need to add more or less season salt depending on your potato size.