Morningpotatoes Recipes
EARLY MORNING OVEN ROASTED NEW POTATOES
Simple, yet delicious! These potatoes, when young, are so good by themselves they don't need anything else. This would be great as a breakfast side dish.
Provided by DJFoodie
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- In a hot skillet, melt the butter. Stir in rosemary, salt and pepper. Coat potatoes evenly with the melted butter. Arrange the potatoes in a single layer on a baking pan.
- Bake in a preheated oven until potatoes are golden brown, approximately 20 to 25 minutes. Toss them occasionally to ensure that they brown on all sides.
Nutrition Facts : Calories 228.9 calories, Carbohydrate 28.9 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 3 g, Protein 3.5 g, SaturatedFat 7.3 g, Sodium 414.2 mg, Sugar 1.6 g
CHRISTMAS MORNING BREAKFAST CASSEROLE
Christmas Morning Breakfast Casserole is special enough for a holiday but so delicious and easy you might not want to wait.
Provided by Idahoan
Categories Trusted Brands: Recipes and Tips Idahoan®
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F.
- Prepare Idahoan Steakhouse Cheesy Hashbrown Potatoes, following packaging directions, replacing the 1/2 cup milk with 1/2 cup buttermilk.
- In a medium size skillet, cook bacon and onion until bacon is crisp. Drain and set aside to cool slightly.
- Stir in eggs, Swiss cheese, and bacon-onion mixture.
- Bake uncovered for 25 minutes.
- Sprinkle crunchy onion topping on top of potatoes. Let stand 5 minutes then serve.
Nutrition Facts : Calories 228.8 calories, Carbohydrate 21.4 g, Cholesterol 112.9 mg, Fat 9.3 g, Fiber 2.1 g, Protein 11.9 g, SaturatedFat 4.8 g, Sodium 923.2 mg, Sugar 1.8 g
SUNDAY MORNING FRIED POTATOES
We had these potatoes every single Sunday morning of my life and I still love them! I used to put lots of ketchup on them as a child, but now I am grown up (so I only put a little ketchup on them) HA!
Provided by ROBIN PENA
Categories Breakfast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large non-stick skillet (so all the spices don't stick to the bottom) melt the butter and add the onions.
- Cook 2-3 minutes, then add raw potatoes chopped to about 1/4 to 1/2-inch dice.
- Add all of the spices and garlic.
- Continue to cook on medium heat until the potatoes are cooked through (about 15 minutes). Be sure to taste for salt because these potatoes need more salt than you might think.
- Serve on the side of a fried egg breakfast.
- Yum!
Nutrition Facts : Calories 283.2, Fat 11.8, SaturatedFat 7.4, Cholesterol 30.5, Sodium 95.8, Carbohydrate 41.4, Fiber 5.3, Sugar 3.3, Protein 4.8
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.
MORNING POTATOES
Make and share this Morning Potatoes recipe from Food.com.
Provided by Meg Sweetland Baker
Categories Breakfast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Put potatoes in microwave safe dish, microwave on high for 4 minutes.
- Heat the oil in a skillet over medium heat. Sauté the onion and garlic until soft.
- Add the cubed potatoes and mix.
- Add dry spices and mix well.
- Sprinkle with Worcestershire sauce and mix.
- Turn heat to low, cover, and simmer for 30 minutes, mixing occasionally.
- Remove from heat and serve with Tabasco sauce.
Nutrition Facts : Calories 287, Fat 7.3, SaturatedFat 1.1, Sodium 143.3, Carbohydrate 51, Fiber 5.8, Sugar 5.3, Protein 5.8
More about "morningpotatoes recipes"
EASY ROASTED POTATOES - THE LITTLE POTATO COMPANY
From littlepotatoes.com
3.6/5 Total Time 35 minsCategory Side
- Spread on a rimmed baking sheet lined with parchment paper in a single layer and bake for 30 minutes or until tender
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.
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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).
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.
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From newstarthealthbites.com
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