Creolesmokeybreakfastpotatoes Recipes

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CREOLE SMOKEY BREAKFAST POTATOES



Creole Smokey Breakfast Potatoes image

Make and share this Creole Smokey Breakfast Potatoes recipe from Food.com.

Provided by Gourmetgreasemonkey

Categories     Breakfast

Time 25m

Yield 3 cups, 2-3 serving(s)

Number Of Ingredients 8

2 large potatoes, any kind you prefer
2 teaspoons creole seasoning, I use Tony Chachere's to taste
2 teaspoons smoked paprika
2 teaspoons onion powder
1 teaspoon season salt
salt
pepper
olive oil

Steps:

  • Wash potatoes ,Put the whole, scrubbed, pricked potatoes into the microwave for about three minutes wrapped in paper towel (time may vary depending on microwave). The idea is to get the cooking process started, but not to actually cook them in the microwave. Potatoes should still be hot.
  • Meanwhile, heat the olive oil over medium-high heat in a large frying pan.
  • Carefully remove hot potatoes from microwave and slice into small cubes, leaving the peel on. Potatoes should not be cooked enough for the skin to slide around or slip off the potato.
  • Add potatoes,spices,salt and pepper to the oil, toss, and fry on medium-high heat, covered, about ten to fifteen minutes, tossing occasionally.
  • When potatoes begin to look cooked through, remove lid and allow them to brown, tossing occasionally, for about five to ten more minutes. Serve hot.

HOME FRIED BREAKFAST POTATOES



Home Fried Breakfast Potatoes image

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

4 red potatoes, medium size, cubed
2 russet potatoes, medium size, cubed
1/2 cup onion, diced
1/4 cup yellow bell pepper, diced
1/8 cup red bell pepper, diced
1 tablespoon garlic salt
1 tablespoon benson's gourmet seasonings supreme seasoning
2 tablespoons margarine
1/4 cup extra virgin olive oil

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.

VERY EASY CREOLE POTATOES



Very Easy Creole Potatoes image

I get so wrapped up in making "interesting" food that sometimes I forget that something so simple can taste so wonderful! I am sure there must be a version of this somewhere, too easy not to be, but I just made this up one day to go with baked chicken thighs. My 9 year old daughter said, "YUMMY" Not too spicy.

Provided by Happy Happy Joy Joy

Categories     Potato

Time 55m

Yield 4 serving(s)

Number Of Ingredients 5

4 -6 russet potatoes
2 tablespoons light olive oil
1 teaspoon tony chachere's original creole seasoning
1 teaspoon dried parsley flakes
cooking spray

Steps:

  • Set oven to 400 degrees.
  • Spray Pam into a 11X9 glass baking dish (potatoes will stick without it).
  • Peel potatoes and cut to desired size.
  • Lay potatoes in one layer in baking dish.
  • Pour olive oil evenly over cut up potatoes.
  • Sprinkle creole seasoning and parsley flakes to taste.
  • Lightly stir to evenly coat all pieces.
  • Cover with aluminum foil and place in oven.
  • Bake for 30 minutes.
  • Remove from oven, uncover and lightly stir.
  • Replace in oven uncovered and bake for 15 minutes longer or till all pieces are soft (depending on size of potato pieces).
  • Tony Chachere's Original Creole Seasoning contains salt, red pepper, garlic and other spices. Probably "secret" spices. You can substitute a low salt variety or maybe another brand. Mrs. Dash might work. Personally I need salt on potatoes.
  • If you are in a hurry, which I usually am, you can microvave the potatoes in the glass dish for 10 minutes on high and then pop in the oven for 10 minutes to brown. It is not as good this way, but you said you were in a hurry.

ROASTED CREOLE POTATOES



Roasted Creole Potatoes image

Make and share this Roasted Creole Potatoes recipe from Food.com.

Provided by Lavender Lynn

Categories     Pork

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9

2 lbs white potatoes, cubed
12 ounces andouille sausages, sliced
1/2 cup green bell pepper, chopped
1/2 cup onion, chopped
2 tablespoons olive oil
1 tablespoon paprika
1 tablespoon creole seasoning
1 tablespoon garlic powder
1 teaspoon ground black pepper

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place the potatoes, sausage, green pepper, and onion into a high-sided roasting pan. Drizzle with olive oil, and toss to coat. Sprinkle with paprika, Creole seasoning, garlic powder, and black pepper; toss again to coat.
  • Roast in preheated oven until the potatoes are tender and beginning to turn golden brown, 45 minutes to 1 hour. Stir occasionally during roasting.

Nutrition Facts : Calories 385.3, Fat 20.5, SaturatedFat 6.2, Cholesterol 32.6, Sodium 1055.7, Carbohydrate 36.8, Fiber 4.2, Sugar 2.8, Protein 14.5

CHEESY CREOLE BREAKFAST SKILLET



Cheesy Creole Breakfast Skillet image

Provided by Kardea Brown

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 26

1 1/4 cups mayonnaise
1/4 cup Creole or spicy mustard
1 1/2 teaspoons Cajun seasoning
2 teaspoons sweet paprika
1 tablespoon minced dill pickle
1 tablespoon hot sauce
1/2 teaspoon Worcestershire sauce
1 large clove garlic, minced
2 teaspoons minced chives
1/2 pound medium shrimp, peeled and deveined
2 1/2 teaspoons Miss Brown's House Seasoning, recipe follows
2 tablespoons unsalted butter
1/2 medium onion, chopped
1/2 medium green bell pepper, seeded and chopped
1/2 medium red bell pepper, seeded and chopped
6 ounces andouille sausage, sliced 1/4-inch thick
1 clove garlic, minced
6 large eggs, beaten
1/4 cup whole milk
1/2 cup shredded white Cheddar
2 tablespoons thinly sliced green onions
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • For the Creole sauce: Whisk together the mayonnaise, mustard, Cajun seasoning, paprika, pickle, hot sauce, Worcestershire sauce, garlic and chives in a small bowl until combined. Cover and refrigerate until the skillet is done.
  • For the skillet: Preheat the broiler. Toss the shrimp with the House Seasoning in a small bowl and set aside.
  • Melt the butter in a large (12-inch) cast-iron skillet over medium heat. Add the onions and green and red peppers and cook, stirring occasionally, until the onions begin to turn translucent, about 5 minutes. Add the shrimp, andouille and garlic and cook, stirring constantly, until the shrimp are opaque and the sausage is heated through, about 2 minutes.
  • Add the eggs and milk and slowly scramble the mixture with a silicone spatula, scraping up large curds from the bottom of the pan. As soon as the eggs are almost set, but still a tiny bit runny (about 2 minutes), remove from the heat and sprinkle with the Cheddar.
  • Broil until the cheese melts, 10 to 15 seconds. Remove the skillet from the oven, drizzle with some Creole sauce, and sprinkle with the green onions.
  • Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

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