Breakfast Fried Potatoes Recipes
QUICK FRIED BREAKFAST POTATOES WITH ONIONS
I make these usually on a Sunday morning. I love the smell of frying onions. I do not buy the ready hash browns anymore. I do make extra to serve for another breakfast during the week.
Provided by aronsinvest
Categories Breakfast
Time 23m
Yield 4 , 4 serving(s)
Number Of Ingredients 6
Steps:
- 1. Wash potatoes and prick with a knife.
- 2. Microwave the potatoes for approximately 8 minutes.
- This can be done the night before. (Do not peel the potatoes).
- 3. Heat oil and butter together in skillet.
- 4. 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.
- 5 You may need to add more or less season salt depending on your potato size.
Nutrition Facts : Calories 230.5, Fat 6.5, SaturatedFat 2.3, Cholesterol 7.6, Sodium 39.2, Carbohydrate 39.8, Fiber 5.2, Sugar 2.8, Protein 4.6
CRISPY BITS BREAKFAST POTATOES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 4
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.
HOME FRIED BREAKFAST POTATOES
Super tasty home fried breakfast potatoes with onions & bell peppers that smells so good your neighbors will be knocking on your door. It's easy to alter this recipe. Sometimes I use Italian seasoning, or add some sausage slices for some variety.
Provided by BuddhaKat
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash & cube potatoes into medium size cubes, skin on or off.
- Heat 10" skillet to medium heat, add margarine and olive oil.
- Add potatoes and stir to coat with oil & margarine.
- Add garlic salt and Benson's Supreme seasoning, stir to coat evenly. Cook over medium heat for about 10 minutes, stir frequently.
- Reduce heat, add diced onions, red and yellow bell pepper, stir frequently. Cook for about 5 more minutes, or until potatoes are cooked through. Be careful not to overcook the onions and peppers.
- Start this dish first and then get the bacon or sausage going next. Start cooking the eggs just before the potatoes finish and everything will finish about the same time.
THE BEST PAN-FRIED BREAKFAST POTATOES
Potatoes for breakfast is typical for a reason: everyone loves them! These pan-fried breakfast potatoes are the best you'll ever have.
Time 35m
Yield 2
Number Of Ingredients 0
Steps:
- In a medium skillet (cast iron preferred), heat canola oil over medium. Add chopped potatoes to the skillet in an even layer. Allow to pan fry in the oil for a handful of minutes, or until the potatoes start to brown. Basically you are going to flip the potatoes around to all sides for as even of a browning as you can get. Allow each side to brown before moving them around. I practice my patience when I do this. Recognize that each potato may cook at different times. Using a slotted spoon, transfer potatoes to a plate lined with a paper towel. Sprinkle with salt, parsley (optional) and cheese (optional).
COUNTRY STYLE FRIED POTATOES
These fried potatoes are the perfect companion for bacon and eggs. You may use oil instead of shortening if you wish.
Provided by sal
Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- In a large cast iron skillet, heat shortening over medium-high heat. Add potatoes and cook, stirring occasionally, until potatoes are golden brown. Season with salt, pepper, garlic powder and paprika. Serve hot.
Nutrition Facts : Calories 325.5 calories, Carbohydrate 52.1 g, Fat 11.7 g, Fiber 3.7 g, Protein 4.8 g, SaturatedFat 2.9 g, Sodium 399.8 mg, Sugar 4.2 g
HOME-FRIED BREAKFAST POTATOES
Good breakfast potatoes without all the icky stuff.
Provided by Daniel Pigg
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add potatoes. Add bacon crumbles, remaining olive oil, salt, paprika, and pepper. Cook, stirring occasionally, until potatoes are tender and browned, about 20 minutes. Serve hot.
Nutrition Facts : Calories 342.4 calories, Carbohydrate 42.8 g, Cholesterol 13.2 mg, Fat 15.6 g, Fiber 4.7 g, Protein 9.6 g, SaturatedFat 3.1 g, Sodium 875 mg, Sugar 2.7 g
FRIED POTATOES AND ONION RECIPE
This fried potatoes and onions recipe - also known as home fries - is quick and easy with a couple of tricks. Crispy golden outsides, creamy insides and a mild onion flavor. Hard to beat as an easy comfort food for breakfast or dinner. Fuss-free and delicious.
Provided by Cheryl
Categories Side Dish
Time 20m
Number Of Ingredients 5
Steps:
- PREPARE AND PRE-COOK POTATOES: Pierce each potato once or twice with a sharp knife. Cook in microwave on High for 6-8 minutes until tender and a knife can easily slide into potato. If potatoes are large, this might take an extra few minutes. Transfer to cutting board and cut potatoes into 1 inch (2.5cm) cubes.
- PAN FRY POTATOES: Heat oil in large skillet to medium-high heat. Add diced potatoes and fry undisturbed for 4 minutes. Sprinkle with half of salt and pepper. Flip potatoes and fry on second side for another 4-5 minutes, stirring occasionally, or until golden brown with a crispy crust. Season with remaining salt and pepper. Timing is approximate and will depend on how well your pan conducts heat and how brown you like your potatoes.
- ADD ONIONS TO FINISH: Add chopped green onions. Stir for 1 minute. Taste and adjust seasoning if needed. Serve immediately.
Nutrition Facts : Calories 246 kcal, Carbohydrate 28 g, Protein 3 g, Fat 14 g, SaturatedFat 1 g, TransFat 1 g, Sodium 399 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
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.
More about "breakfast fried potatoes recipes"
EASY SKILLET BREAKFAST POTATOES RECIPE | LITTLE SPICE JAR
From littlespicejar.com
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.
HOME FRIES RECIPE - HOW TO MAKE CRISPY HOME FRIES {VIDEO}
From thecookierookie.com
Ratings 69Calories 251 per servingCategory Breakfast
- Place the potatoes in a medium pot and cover with cold water. Add 1 tablespoon kosher salt and 1 tablespoon vinegar. Stir well. Set the heat to high and boil the potatoes until just tender (approximately 5 minutes after water has reached a boil). Drain. Cool, to touch, and cut potatoes into fourths. Place the potatoes in a bowl and toss with 1 tablespoon oil.
- While potatoes boil, heat 1 tablespoon oil and 1 tablespoon butter in a large skillet set over medium heat just until the oil shimmers. Add the onion, sprinkle with salt & pepper and cook until onion is translucent and tender, 3-4 minutes. Transfer onion to a paper-towel lined plate and remove skillet from heat.
- When potatoes are ready, set the skillet over medium heat and add 1 tablespoon oil and 1 tablespoon butter. Heat the oil & butter until the oil shimmers, and add the quartered potatoes. Season the potatoes with salt and pepper, and cook in a single layer until potatoes are crispy and lightly browned on the bottom (about 6 minutes).
- Add the cooked onions and thyme to the potatoes; toss and season to taste. If desired, add cilantro, parsley or chives. Serve immediately.
ROASTED BREAKFAST POTATOES (HOME FRIES) - COOKIE AND KATE
From cookieandkate.com
4.9/5 (36)Total Time 1 hrCategory BreakfastCalories 195 per serving
- On a large, rimmed baking sheet, combine the prepared potatoes, bell pepper and onion. Drizzle the olive oil over the vegetables, then sprinkle the garlic powder, salt, and several twists of freshly ground black pepper over them. Toss until they are evenly coated in olive oil, and no powdery spots from the garlic powder remain. Arrange them in an even layer on the sheet.
- Bake until the vegetables are tender and deeply golden on the edges, about 45 to 50 minutes, stirring every 15 minutes for even browning. (The potatoes like to stick to the pan, so I find that using a metal spatula with a sharp edge helps me get underneath them without breaking off their crispy parts.) Serve immediately.
FRIED POTATO BREAKFAST BOWL - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
Reviews 8Servings 6Cuisine AmericanCategory Breakfast
- Pour over chopped, raw potatoes, toss and mix well to coat potatoes. Add drained green chilis and sprinkle on hot sauce to taste.
FRIED BREAKFAST POTATOES - KATIE'S CUCINA
From katiescucina.com
5/5 (2)Category Breakfast, Side DishCuisine AmericanTotal Time 1 hr 5 mins
- Wash and cut potatoes into cubes. Place in a pot of water with one tablespoon of salt. Bring the water up to a boil (on high heat) then reduce to a simmer (on medium-low heat). Cook for 15-20 minutes until cooked until just tender.
- Heat a frying pan on medium heat with 2 tablespoons butter. Place the drained potatoes into the melted butter. Begin to fry the potatoes.
FRIED POTATOES & FARMER'S BREAKFAST ⋆ MY GERMAN RECIPES
From mygerman.recipes
5/5 (2)Servings 4Cuisine German
16 BREAKFAST POTATO RECIPES - THE SPRUCE EATS
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.
BEST PAN FRIED POTATOES RECIPE - HOW TO PAN FRY CRISPIEST ...
From delish.com
5/5 (12)Total Time 20 mins
BEST SKILLET BREAKFAST POTATOES - DOWNSHIFTOLOGY
From downshiftology.com
5/5 (29)Total Time 20 minsCategory Side DishCalories 231 per serving
- Add the potatoes to a pot and cover with cold water. Bring to a boil and cook for 5 minutes, then drain.
- Heat the oil in a large cast iron skillet over medium heat. Add the potatoes to the pan and try to get them on a single, flat layer. Cook without stirring for about 4-5 minutes, so that the bottom side browns.
- Add the diced onion, garlic powder, and paprika, then stir. Saute for another 5-10 minutes, letting the potatoes cook on each side for a couple of minutes.
BEST BREAKFAST POTATOES - FOODIECRUSH.COM
From foodiecrush.com
5/5 (6)Total Time 1 hrCategory BreakfastCalories 288 per serving
- Place the potatoes in a large pot and cover with water. Bring to a boil with 1 teaspoon of salt and cook until fork tender, about 20-30 minutes. Drain, then refrigerate for 30 minutes up to overnight.
- When cooled, peel the potatoes, then cut into quarters and slice into 1/2 inch chunks. Set aside. Peel and halve the onion, then cut into thick slices. Set aside.
- In a large non-stick skillet with a lid, melt 4 tablespoons of the butter over medium heat. Add the sliced potatoes and cook undisturbed for 5-7 minutes. Lower the temp to medium-low and use a spatula to gently flip the potatoes, and cook for another 10 minutes, flipping the potatoes once or twice. When the potatoes are 3/4 of the way done and are becoming golden brown and crispy, break up the remaining 4 tablespoons of butter over the potatoes and layer the onions on top. Cover with a lid, and continue cooking until the onions soften, gently flipping the potatoes once or twice so they don't get too browned or burn. Season with more kosher salt and freshly ground black pepper and serve.
CRISPY PAN FRIED BREAKFAST POTATOES - FLAVORED PLATES
From flavoredplates.com
5/5 (1)Category BreakfastCuisine AmericanCalories 350 per serving
FRIED POTATOES AND ONIONS RECIPE - QUICK AND EASY ...
From cheneetoday.com
Ratings 13Calories 246 per servingCategory Breakfast, Brunch, Main Course, Side Dish
- Cook, stirring often, until potatoes and onions are well browned and tender, about 10-15 minutes. If desired, cover skillet to help with cooking and produce a creamier texture.
DINER STYLE HOME FRIED BREAKFAST POTATOES - 4 SONS 'R' US
From 4sonrus.com
3.9/5 (28)Total Time 25 minsCategory Breakfast, Brunch, Side DishCalories 214 per serving
- Add the potatoes to a pot, and cover with water by a 1/2". Generously salt the water. Bring the mixture to a boil and let the potatoes cook for 2 minutes. our the potatoes into a strainer to drain, and let rest for 5 full minutes.
- Add 1 tbsp of oil to a large cast iron skillet, and heat it over medium heat. When the oil's nice and hot, stir in the onions. Cook until the onions are soft and translucent, about 5 minutes. Transfer the cooked onions to a separate plate, and return the skillet to the stove.
- Add the rest of the oil and the butter to the skillet, again heating over medium heat. When the oil's nice and hot, add the potatoes- tossing evenly to coat with the oil and butter.
- Use a spatula to spread the potatoes out into a single layer. Cook for 10 minutes, only stirring once half way through, so everything gets nice and crispy.
HOW TO MAKE DINER-STYLE CRISPY SKILLET FRIED BREAKFAST ...
From garlicandzest.com
4.6/5 (10)Total Time 50 minsCategory Breakfast, Side DishCalories 101 per serving
- Place the potatoes in a large saucepan and cover with water. Bring to a boil over high heat and cook for 10-15 minutes or until tender. You can tell when the potatoes are done by sticking a sharp knife into the center of the spud - if the knife pulls out easily, they're done.
- Meanwhile, heat 2 teaspoons of olive oil in a large 12" nonstick skillet over medium high heat. Add the onion, green pepper and scallions and cook for 2-3 minutes or until crisp tender and fragrant. Transfer the veggies to a small bowl and set aside.
- When the potatoes are cool enough to handle, use a sharp paring knife and peel away the skins (doesn't have to be perfect - and if you don't mind the skin, you can leave it on).
HOW TO MAKE FRIED POTATOES FOR BREAKFAST - MUNCHKIN TIME
From munchkintime.com
5/5 (1)Category BreakfastCuisine AmericanCalories 647 per serving
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