Hearty Brunch Potatoes Recipes
HEARTY BRUNCH POTATOES
"Our family of five enjoys this hearty dish with salad or green beans and crusty bread for lunch or supper," says Madonna McCollough of Harrison, Arkansas. "Leftovers are delicious reheated with eggs and toast for breakfast the next morning."
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Place potatoes in a saucepan and cover with water. Bring to a boil; reduce heat. Cook, uncovered, just until tender, about 10 minutes., Meanwhile, in a skillet coated with cooking spray, saute peppers, corn, onion and garlic until tender. Cut sausage into small chunks; add to vegetable mixture. Cook, uncovered, for 6-8 minutes or until heated through. , Drain potatoes; add to vegetable mixture. Add oil and pepper; mix well. Transfer to an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 35 minutes or until heated through.
Nutrition Facts : Calories 114 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 164mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
JAY'S HEARTY BREAKFAST SKILLET
Hearty breakfast skillets. Serve with toast or muffins.
Provided by Jay
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 1h30m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Add potatoes, and cook until tender but still firm, 12 to 15 minutes; drain.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Cut into small chunks; set aside.
- Place potatoes into skillet, and cook on medium heat until browned. Flip potatoes occasionally to prevent sticking. Stir in green pepper, red pepper, onion, and mushrooms. Cook until vegetables are tender. Stir in cooked bacon, and season with salt and pepper. Cover with shredded cheese, and turn mixture until cheese is melted. Keep on low heat while cooking eggs.
- Cook eggs to your preferred style. Place potatoes in a large serving dish, and top with eggs (2 per serving).
Nutrition Facts : Calories 929.4 calories, Carbohydrate 49 g, Cholesterol 490.3 mg, Fat 62.5 g, Fiber 6.9 g, Protein 44.5 g, SaturatedFat 28.4 g, Sodium 2183.9 mg, Sugar 6.6 g
HEARTY ONE PAN BREAKFAST
Great for when you have a crowd for breakfast. Very hardy and filling, big boys and little boys just love it! I usually do all the prep work the night before so very little effort is needed in the morning. We like to serve it with hot French bread.
Provided by DD
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Add the onions, peppers, garlic, tomatoes, and potatoes. Season with salt and pepper and cook until vegetables are soft, about 5 minutes.
- Sprinkle vegetable mixture with cheese. Crack eggs into the pan a couple of inches apart. Cover pan and allow eggs to cook to desired firmness. Remove pan from heat and serve.
Nutrition Facts : Calories 327.8 calories, Carbohydrate 17.7 g, Cholesterol 222.8 mg, Fat 21.7 g, Fiber 1.7 g, Protein 15.7 g, SaturatedFat 9.3 g, Sodium 484.8 mg, Sugar 2.4 g
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- Preheat large ceramic non-stick skillet on medium-high heat. Add bacon and cook for 5-7 minutes, stirring occasionally. Transfer bacon to a bowl and set aside; leave bacon fat in the skillet.
- Add potatoes and sprinkle them with salt and pepper. Cook uncovered for 10 minutes, stirring every 2-3 minutes.
- Add oil, reduce heat to low-medium and cook another 10 minutes or so, while stirring occasionally. Potatoes are done when fork tender.
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- Begin by dicing the potatoes into 1/2″ cubes. The thicker the slices, the longer it will take to cook, so I like to keep them smaller in size.
- The trick to getting the perfect texture with this recipe is to parboil or steam the potatoes before adding them to the frying pan. Many times, I have leftover baked potatoes from other meals, and this is a terrific way to use those up.
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- Heat the oil or butter in a large (30-cm) oven-proof nonstick skillet on medium-high. Add in the potatoes. Sauté for about 2 minutes. The potatoes should be coated in the oil or butter by now.
- Add in the onions and sausage meat, and continue to cook for about 2 minutes, breaking apart any large clumps of sausage meat with a spatula. At this point, the potatoes may be starting to brown on the outside, but will still be firm inside.
- Add in the red and green bell peppers and mushrooms, and continue to cook about 2 minutes, until the peppers and mushrooms begin to soften. The ingredients won't all be cooked through at this stage and it's ok. We're sautéing the fresh ingredients to get out some of the water content and to brown the edges. They will finish cooking in the oven.
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- 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.
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- 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.
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