Sunday, March 3, 2013

How to Make Quick Breakfast Potatoes

How to Make Quick Breakfast Potatoes |

Breakfast potatoes always make me think of...well, breakfast joints. You thought I was going to recount some early childhood memory of homemade potatoes? Nope. I spent many a Saturday and Sunday morning eating breakfast with my father and sister at restaurants. Specifically, Tippins (when it still existed) and First Watch. 

This was during late childhood, when I preferred hot chocolate over coffee. I'd smile as my father gulped down cup after cup of coffee, a whipped cream mustache clinging to my upper lip. The guy could kill a pot of coffee by himself in no time. I'm sure I inherited my addiction to penchant for coffee from him. 

Back then I typically ordered American-style breakfasts with over easy eggs, crispy bacon, potatoes and an English muffin. Every once in awhile, I'd order pancakes, but would ALWAYS end up with an upset stomach afterward. Back then I had no idea why. Today, I'm sure it's because I drenched my pancakes in the fake syrup served alongside them. 

You do know that almost all restaurants serve maple-flavored corn syrup masqueraded as actual maple syrup, right? More often than not the main ingredient in these syrups is high fructose corn syrup. Yuck. Of course, you can always ask if they have the real stuff and pay extra for it. First Watch recently started offering tiny bottles of maple syrup for $1. I think it's worth it! 

These days it seems a little silly to order American-style breakfasts when I can easily make them at home with better ingredients. Of course, if you're meeting your friends or family at a restaurant, that makes it totally worth it.

How to Make Quick Breakfast Potatoes |

If you're in the mood for breakfast potatoes, don't have any leftover cooked spuds, and aren't willing to wait an hour to bake them in the oven (only patient folks can do this), your microwave is an easy alternative. You can fry up the onions and peppers while the potato is cooking, chop it real quick-like, add it to the pan and have the dish done in less than 15 minutes. Just make sure to season them well with whatever suits your fancy. No one likes plain taters for breakfast. 

Quick Breakfast Potatoes
A savory and slightly spicy mix of well-seasoned, chunky, skin-on potatoes, diced onion and red bell pepper. Perfect for breakfast alongside your favorite protein and vegetables. 
|Recipe & Photograph Created By The Rising Spoon| © Elaina Newton 2013
Serves: 2 (Double or triple recipe if serving more people)

2 teaspoons of cooking oil
--if using olive oil I recommend this brand since it passed the EVOO Test--
1/4 yellow onion, diced
1/2 red bell pepper, seeded and diced
1 large potato, skin left on
1/2 teaspoon of granulated garlic
1/2 teaspoon of homemade lemon pepper seasoning (or your favorite blend)
1/8 teaspoon of cayenne pepper
Fine sea salt, to taste 
--I recommend Pink HimalayanCeltic or Utah sourced salt--
Cracked black pepper, to taste

Recommended Equipment
cast-iron skillet
silicone spatula

Heat a cast-iron skillet to medium and add the oil. Peel and dice the onion, de-seed and dice the red bell pepper then add both to the hot pan. If you don't have a leftover cooked potato on hand, wash and dry a fresh potato, poke it several times with a fork, wrap in a paper towel and pop in the microwave anywhere from 4-7 minutes, depending on how large the spud is. It's done when easily pierced through with a knife. 

While the potato is cooking, occasionally stir the onion/pepper mixture around. Season with a little salt and pepper if you'd like. When the potato is cooked, chop it into medium sized chunks, keeping the skin on (more vitamins) and add to the pan. If necessary, add a bit more oil, but you may not need it. Add in the garlic, seasoning blend, cayenne pepper, salt and pepper. Stir everything around to distribute the spices, adding more if necessary. Cook for 3-5 minutes, or until the potatoes are slightly crispy and golden. 

Notes & Tips
These potatoes are very similar to Potatoes O'Brien, which is a famous fried potato dish with onion, red bell pepper and green bell pepper. I dislike cooked green bell pepper (I know it's weird, but I only like it raw), so I never make it that way. Hence, the reason why I called this dish breakfast potatoes. 

If you happen to have leftover baked potato from the night before (or even a few days ago) this is the perfect recipe to use it up. You can skip the microwave since the pan will warm up the potatoes within a few minutes. 

Don't limit yourself to eating this dish for breakfast only. It's very similar to my Roasted Kielbasa Sausage & Potatoes recipe, which is great for lunch or dinner paired with a leafy salad.

More Breakfast Recipes:

I'd like to hear from YOU!

What's your favorite way to fix potatoes for breakfast?

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