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.

Homestyle Breakfast Potatoes

Homestyle Breakfast Potatoes

Ingredients

• 4 medium potatoes
• 1 Tablespoon butter (or margarine)
• 2 Tablespoons vegetable or canola oil
• 1 small onion
• 1 Tablespoon seasoning salt
• 1/2 teaspoon garlic powder
• pepper - to taste

Method
Wash potatoes and prick with a knife 4 or 5 times. Bake in the microwave on high 6 to 8 minutes until tender when poked with a fork. You can also use left over baked potatoes.

Place hot potatoes into ice cold water. Peel skins off, they should come off easily with your hands.

Chop potatoes into cubes. Heat butter and oil in a skillet. Mince or chop the onion. Fry onion in skillet until soft and browned. Add chopped potato and spices and fry until golden brown - stirring occasionally. Enjoy.

Breakfast Potato Casserole

Breakfast Potato Casserole

Ingredients

• 1 ½ lbs Diced Potatoes
• 1 ½ lbs Shredded Potatoes
• 4 ounces Diced White Onions 
• 8 ounces Shredded Cheddar Cheese
• (Reserve half for topping later) 
• 8 ounces Shredded Jarlsberg Cheese
• 13 ounces Béchamel Sauce 
• 8 ounces Sour Cream 
• Salt to taste
• Pepper to taste
• 5 ounces Milk

Method:

In mixing bowl combine all ingredients and mix well by hand. Place in greased casserole or non-stick pan. Sprinkle with reserved cheese on top. Cover with waxed paper and then aluminum foil. Bake in 350-degree oven for approximately 40 minutes. Remove foil and paper for last 10 minutes to brown top if desired.

Breakfast Potatoes with Apple

Breakfast Potatoes with Apple

Ingredients

• 2 tablespoons olive oil
• 2-3 medium potatoes, washed but unpeeled
• 1 medium onion (yellow or white)
• 2 carrots, washed but unpeeled, optional
• 1 cup mushrooms (about half of an 8 ounce package)
• 1 red or yellow bell pepper, optional
• ½ teaspoon red chili flakes 
• ½ teaspoon paprika
• ½ to 1 teaspoon kosher or sea salt, to taste
• ¼ to ½ teaspoon ground pepper, to taste
• 1 medium apple 

Instructions
Heat the oil in a large, non-stick pan over medium heat.
Dice the potatoes into ½" cubes, doing your best to get them all about the same size, and add them to the pan. Feel free make them larger or smaller if you prefer, just note that will slow down or speed up the cooking time accordingly.From this point forward, you'll need to stir or toss the contents of the pan every minute or two.
Once the potatoes are in the pan, coarsely dice the onion and cut the carrots into ¼" coins.
After about 10 to 15 minutes, the potatoes will have softened up a bit and started browning . Add the onion and carrot.
Quarter the mushrooms and, if including the bell pepper, seed and remove the pith and cut into approximately ¾" squares.
Once the onions have softened (about 4 or 5 minutes), add the mushrooms and bell pepper, if using.
Sprinkle in the chili flakes, paprika, salt, and ground pepper. I find it's best to start with ½ teaspoon salt, stir, then taste to see if it needs more. That's also a good way to test the potatoes for doneness.
Cut the apple into ½" pieces. (I use an apple corer and divider to make quick work of it, and then discard the core and cut the wedges into triangles.)
Once everything is completely cooked, turn off the heat and stir in the apple. The goal is for the apple to warm up, but not become mushy.
Serve immediately.

Breakfast Potatoes with Easy Red Chile-Lime Hollandaise and Picked Jalapeno

Breakfast Potatoes with Easy Red Chile-Lime Hollandaise and Picked Jalapeno

INGREDIENTS

EASY RED CHILE-LIME HOLLANDAISE:

• 3 egg yolks
• 1 tablespoon lime juice, plus more if needed
• 2 teaspoons ancho chile powder
• 1 teaspoon lime zest
• 1/2 teaspoon salt, plus more if needed
• 1/8 teaspoon cayenne pepper
• 10 tablespoons unsalted butter, melted

BREAKFAST POTATOES:

• 1 1/4 pounds small red new potatoes
• Kosher salt
• 2 tablespoons canola oil
• 8 ounces ground Mexican chorizo
• 1 small red onion, halved and thinly sliced
• 2 tablespoons butter
• Freshly ground black pepper
• Large pinch ancho powder
• 1/4 cup chopped fresh cilantro, plus leaves for garnish
• Sliced pickled jalapenos

DIRECTIONS

For the hollandaise: Put the egg yolks, lime juice, ancho, lime zest, salt and cayenne into a blender. Blend the egg yolk mixture until it lightens in color, about 20 to 30 seconds. With the motor running, slowly add the melted butter slowly and continue to blend until emulsified. Taste for seasoning, and add more salt or lime juice if needed. Cover and keep warm until ready to use.
For the potatoes: Place the potatoes in a pot with water to cover. Salt the water and bring to a boil. Cook the potatoes until almost cooked through; a paring knife should meet with a little resistance when inserted into center. Drain the potatoes, cool slightly and cut into medium dice, then reserve for later use.
Heat the oil in a large nonstick saute pan over high heat until it begins to shimmer. Add the chorizo and cook until golden brown and cooked through, about 8 minutes. Transfer the chorizo to a plate. Remove all but 2 tablespoons of the fat from the pan. Add the onions and cook until soft, about 4 minutes. Add the butter to the pan, melt, and then add the potatoes. Toss well, season with salt and pepper, add the ancho and cook, pressing the mixture into the pan occasionally, until lightly golden brown and crisp. Stir in the chorizo. Remove from the heat, stir in the chopped cilantro and transfer to a large shallow bowl or platter.
Drizzle with the reserved hollandaise and top with jalapenos and cilantro leaves for garnish.

Perfect Potatoes Breakfast

Perfect Potatoes Breakfast

INGREDIENTS

• 1/2 of a medium yellow onion, 
• chopped coarse or fine, depending on your preference 4 medium russet potatoes, 
• washed and scrubbed clean 1/2 teaspoon sea salt 
• 1/2 teaspoon black pepper 
• 1/4 teaspoon garlic powder 
• 1/4 teaspoon onion powder 
• 2 tablespoons vegetable oil- divided 

DIRECTIONS
Begin by baking your potatoes – I typically do this in the microwave. After scrubbing the potatoes, I poke them a few times with a fork and cook them in the microwave until fork tender which takes about 12 minutes in my microwave but will vary.  When the potatoes are cooked, allow them to cool for a few minutes, then chop them into 1 inch chunks. In a large skillet, heat 1/2 tablespoon oil over medium heat. Cook the onion until translucent, then remove the onions from the pan unless you like them crispy, in which case you can leave them in to cook with the potatoes. Add remaining 1 1/2 tablespoons of vegetable oil to the pan and turn the heat up almost all the way. When the oil is hot, add the potatoes in a single layer. Once the potatoes are in the pan, don’t touch them! Allow them to cook for 5 minutes, or until the bottom is nice and crispy, then use a spatula to flip the potatoes. As the potatoes are cooking, season with salt, pepper, garlic powder and onion powder. Continue cooking the potatoes until they are crispy and golden brown, which should take about 10 minutes. Stir the onions back in and serve immediately.

Twice-Baked Breakfast Potatoes Recipe

Twice-Baked Breakfast Potatoes Recipe

Ingredients

• 4 large baking potatoes
• 1 tablespoon butter
• 4 eggs, beaten
• 10 ounces bulk sausage
• 1/4 cup sour cream
• 8 bacon strips, cooked and crumbled
• 3/4 cup shredded cheddar cheese, divided
• 1/2 cup minced chives, divided
• 1 tablespoon minced fresh parsley
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Additional sour cream, optional

Directions
Scrub potatoes; pierce several times with a fork. Place on a microwave-safe plate. Microwave, uncovered, on high for 15-17 minutes or until tender, turning once.
Meanwhile, in a large skillet, melt butter until over medium-high heat. Add the eggs; cook and stir until set. Remove and set aside. In the same skillet, cook sausage over medium heat until no longer pink; drain and set aside.
When potatoes are cool enough to handle, cut each in half lengthwise. Scoop out pulp, leaving thin shells. In a large bowl, mash the pulp with sour cream. Stir in the bacon, 1/2 cup cheese, 1/4 cup chives, parsley, salt, pepper, eggs and sausage. Spoon into potato shells.
Place on a baking sheet. Bake, uncovered, at 375° for 12-15 minutes or until heated through. Sprinkle with remaining cheese and chives. Serve with additional sour cream if desired.

Easy Breakfast Potatoes

Easy Breakfast Potatoes

Ingredients
 

• 2 large russet potatoes; diced
• 2 tbsp olive oil; (up to 3 tbsp)
• 1 tsp dried dill or parsley
• 1 tsp paprika
• 2 tbsp grated Parmesan cheese
• tip: you can make them spicy if you like by adding
• 1 tsp chile flakes, or to taste
• Salt and pepper to tast

 
Preparation

Preheat oven to 425 deg.

Peel and wash potatoes. Dice potatoes in small cubes (about 1/2 inch thick).

Place in a medium bowl. Add olive oil and toss to coat all potatoes. Add the rest of the ingredients and toss to mix.

Place potatoes in a single layer in a 13x9 pan. Use parchment paper for easy cleanup ...and so that the potatoes do not stick to the bottom of the pan.

Bake for 30 -40 minutes or until nicely golden brown. Enjoy!

BEST EVER VEGAN BREAKFAST POTATOES

BEST EVER VEGAN BREAKFAST POTATOES

INGREDIENTS

• 1 pound red potatoes, scrubbed clean and dried
• 3-4 Tbsp vegan butter (or olive oil)
• 1 tsp sea salt
• 1/2 tsp garlic powder
• 1/2 tsp ground black pepper

INSTRUCTIONS
Heat a skillet to medium heat, or an electric skillet to 350 degrees F.
"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 oven placed directly on the rack for roughly 20-35 minutes, depending on their size, until soft to the touch.
Cut cooked potatoes into bite-sized pieces (I usually quarter mine), and place vegan butter 1 Tbsp at a time onto the hot skillet. Only add enough to accommodate all of your potatoes.

TIP: Place potatoes, one by one, onto the skillet directly in the melted butter ensuring both exposed cut sides touch the butter. This will ensure all sides get crispy brown.
Once all potatoes are on the skillet, spray the top with canola or olive oil (optional) and season with half of the seasonings. Spraying them with oil helps the seasonings stick to the skin.
After about 4 minutes, use a fork or spatula to tip the potato over onto its other side to brown evenly.
After another 3-4 minutes, flip the potatoes on their backsides (skin side down) and season with remaining salt, pepper and garlic powder. Cook for another 2-4 minutes until crispy and golden brown on all sides.
Serve with hot sauce or Whiskey BBQ ketchup.

Skillet Home Fries

Skillet Home Fries

INGREDIENTS

• 4 cups potatoes, diced
• 1 cup chopped onions
• 4 tablespoons butter
• paprika, to taste
• salt and pepper, to taste

PREPARATION

Cook diced potatoes in boiling water for about 4 minutes, until just a bit tender but not cooked. Drain potatoes and toss with onions. Heat butter medium heat in a heavy skillet; add potatoes and onions. Fry, bringing potatoes up from bottom of pan with a spatula occasionally for even cooking and browning. Season to taste with paprika, salt and pepper.
Serves 4.

Breakfast Potatoes

Breakfast Potatoes

Ingrediens

• Butter, for frying
• 12 russet POTATOES
• Canola oil for frying
• 1 large onion, cut into fine dice
• 1 green pepper, cut into fine dice
• 1 red pepper, cut into fine dice
• 1 yellow pepper, cut into fine dice
• Salt and ground black pepper

Directions
Preheat the oven to 375 degrees F.

Place the potatoes on a baking sheet and bake until fork tender, about 45 minutes.

Place the hot potatoes on a cutting board and dice them into 1-inch pieces.

Heat a skillet over medium-low to medium heat. Next, put a tablespoon of canola oil in the skillet. Add in some butter and the onions and saute until they start to turn brown. Next, throw in the cooked diced potatoes and the peppers. Salt and pepper the potatoes, then stir them around, slightly pressing/packing them in the skillet. Cook without stirring for 5 to 7 minutes. You want to make sure the pan is hot enough to crisp the potatoes. Add more butter to the pan as necessary for moisture.

After several minutes, use a spatula to flip the potatoes over and cook on the other side for another 5 to 7 minutes.

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/breakfast-potatoes-recipe.html?oc=linkback

Best Breakfast Potatoes Ever

Best Breakfast Potatoes Ever

Ingredients

• 1 bag (5 Pounds) Red Potatoes, Cut Into Chunks
• 4 cloves Garlic, Minced
• 1 whole Onion, Peeled And Roughly Chopped
• 2 whole Green Bell Pepper, Seeded And Roughly Chopped
• 2 whole Red Bell Pepper, Seeded And Roughly Chopped
• 1/4 cup Olive Oil
• 1/2 stick Butter, Melted
• 1 teaspoon Seasoned Salt
• 1/2 teaspoon Cayenne Pepper
•  Kosher Salt And Freshly Ground Black Pepper

Instructions
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.
Pour potatoes onto two rimmed baking sheets. Bake for 20 to 25 minutes, shaking the pan twice.
Raise the heat to 500 degrees and bake until crisp and brown, 15 to 20 minutes, tossing twice.
Sprinkle with a little more salt and pepper before serving.