Breakfast Potatoe Cups Sp5 Recipes

POTATO FLOWER BREAKFAST CUPS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• With a mandolin or a sharp knife, carefully cut the potatoes into ¹⁄₁₆-inch (1 mm) thick slices.
• Add the potato slices to a large bowl and cover with water. Toss the potatoes around to remove excess starch, then drain.
• Add 1 teaspoon of salt, the pepper, paprika, and garlic powder and toss the potatoes until evenly coated.
• Add the oil to a small bowl. Dip a paper towel in the oil and grease the cups of a 12-cup muffin tin.
• Arrange 5 potatoes around the sides of a muffin cup, overlapping slightly. Place 1 slice on the bottom to create a flower. Repeat with the remaining potato slices. Sprinkle shredded cheese over the potato cups.
• Bake for 10 minutes.
• Remove the potato cups from the oven and reduce the oven temperature to 300°F (150°C).
• Sprinkle bacon over the cheese. Add an egg to each cup. Sprinkle with salt.
• Bake for another 20-25 minutes, or until the egg whites are mostly cooked.
• Serve warm.
• Enjoy!

BEST BREAKFAST POTATOES EVER

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

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.

SWEET POTATO BREAKFAST CUPS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• With a mandolin or a sharp knife, carefully cut the sweet potatoes into ¹⁄₁₆-inch (1 mm) thick slices.
• Place the sweet potato slices in a large bowl, add the salt, pepper, paprika, garlic powder, and onion powder, and toss the potatoes until evenly coated.
• Let sit for about 20 minutes, until water releases from the sweet potatoes and the slices are soft and flexible.
• Brush the cups of a 12-cup muffin tin with the olive oil.
• Arrange 5 sweet potato slices around the sides of a muffin cup, overlapping slightly. Place 1 slice on the bottom to create a flower. Repeat with the remaining potato slices. Sprinkle a bit of cheese in the bottom of each cup.
• Bake for 10 minutes until the cheese has melted and the sweet potato slices are tender.
• Remove the potato cups from the oven and reduce the oven temperature to 300°F (150°C).
• Add your desired fillings to the cups. Season with salt and pepper.
• Bake for another 20-25 minutes, or until the eggs are completely cooked and/or the vegetables are tender. Let cool for about 5 minutes.
• Serve warm.
• Enjoy!

SAUSAGE GRAVY AND POTATO BREAKFAST BAKE #SP5

Steps:

• Preheat oven to 400°.
• Remove potatoes from bag and place in a colander. Rinse and drain well. Using a clean dish towel, place potatoes in towel and wring dry.
• Divide potatoes among 4 ramekins. The ramekins I used were 5 1/2" rounds that were 2" deep. I got around 3/4 cup of potatoes into each ramekin.
• Heat a large skillet over medium heat then add sausage. Cook until done, about 5 minutes.
• Add flour and cook, stirring often, for 2 minutes.
• Add milk slowly, stirring until incorporated. Bring to a boil and cook for 5 minutes, stirring often, until thickened.
• Pour 3/4 cup gravy into each ramekin over the potatoes.
• Crack one egg into each ramekin, on top of the gravy and place into oven and bake for about 20 minutes, or until egg white is set and yolk is still runny.
• Note: Each oven bakes differently. Watch your eggs closely and adjust cooking time if needed.

BIRD'S NEST BREAKFAST CUPS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease 24 muffin cups.
• Mix hash brown potatoes, salt, black pepper, olive oil, and 2/3 cup shredded Cheddar cheese in a bowl. Divide mixture between prepared muffin cups and use your fingers to shape potato mixture into nests with hollows in the middle.
• Bake in the preheated oven until hash browns are browned on the edges and cheese has melted, 15 to 18 minutes. Remove hash brown nests.
• Reduce oven temperature to 350 degrees F (175 degrees C).
• Whisk eggs and water in a bowl until thoroughly combined; season with salt and black pepper. Pour equal amount of egg mixture into each nest; sprinkle with bacon crumbles and 1 teaspoon Cheddar cheese.
• Bake in the oven until eggs are set, 13 to 16 minutes. Let cool in pans and remove by sliding a knife between potato crust and muffin cup.

BREAKFAST POTATOE CUPS #SP5

Steps:

• Spray skillet and place on a medium heat, saute spinach for 5 minutes.
• Preheat oven to 350 degrees Fahrenheit and spray muffin tin with cooking spray.
• Take potatoes and divide evenly into muffin tin with 12 compartments and press to form a "cup" the same shape of the muffin tin.
• Remove spinach from skillet and place evenly among the potato "cups".
• Crack and egg into each "cup", being careful not to get any shell inches.
• Grate Parmesan cheese and spread evenly on the eggs. Cook for 20 minutes.

POTATO CUPS IN MUFFIN TINS( IRISH )

Steps:

• Prepare the Potato Cups.
• Preheat oven to 350° degrees F.
• Mix together the potatoes, onion, Parmesan, nutmeg, salt and pepper. Generously butter 6 muffin tins, 2-1/2" size. Press the potato mixture evenly into the muffin cups. Bake 45 minutes or until the edges are well browned.
• Remove from the oven to a rack to cool slightly. Loosen and invert the potato cups onto a plate.
• Prepare Marinated Cucumber Slices.
• While the potatoes are baking, notch the edges of the cucumber with the tines of a fork. Using a mandoline slice approximately 7 to 8 slices per person.
• Mix the mint, vinegar, sugar and cayenne together and marinate the cucumber slices for approximately 30 minutes.
• To Plate Up: Overlap the marinated cucumber slices in a circle off to the side on each plate. Place the inverted potato cup on top, add a sprig of Parsley and serve.

ALEXA'S SPICY BREAKFAST POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Butter a rimmed sheet pan and place in the oven to preheat.
• Combine potatoes, onions, and bell peppers in a bowl and toss with oil, salt, paprika, and black pepper. Pour mixture onto the preheated sheet pan.
• Bake in the preheated oven until potatoes are golden and vegetables are soft, 50 to 70 minutes.

SIMPLY POTATO PANCAKES #SP5

Steps:

• Par boil your peeled chunked sweet potato.
• Grate it & mix in with the Simply Potatoes shreds.
• Blend in the egg & the rest of ingredients.
• Heat a non stick skillet brushed with EVOO & some melted butter.
• Put the mixture by 1/4 cups into the hot skillet. Press out to flatten.
• Brown 1-2 minutes per side.
• Serve with applesauce, butter, maple syrup or even just a sprinkle of white sugar over the butter!
• This was a favorite lunch of my parents. Also I fixed it often for my Mom & her gal friends after my Dad's passing.

EGG AND POTATO STRATA #SP5

Steps:

• Butter an 11 x 7 inch baking dish.
• Evenly lay buttered bread in bottom of dish.
• Put 1/2 cup Simply Potatoes "Shredded Hash Browns" on each bread slice.
• Whip eggs and milk together and pour over bread and potatoes.
• Place shredded cheese on top of all.
• Bake at 350 degrees for 30 minutes uncovered or until cheese is melted and lightly toasted.