PIONEER WOMAN BREAKFAST POTATOES RECIPES

Steps:

• Place potatoes in a large pot and cover entirely with water. Bring to a boil and cook until potatoes are fork tender. When they are ready, place the potatoes on a cutting board and dice them into 1-inch pieces.Next cut up an onion into a large, rough dice.In a large skillet heat oil and bacon fat over medium-low heat. Put the onions in the skillet and sauté until they start to turn brown. (You can also use red and green bell peppers diced up. If you do, throw them in at this point).Next, throw in the diced potatoes. Stir well and then slightly press/pack then. Now you will cook them without stirring for several minutes. You want the pan to be hot enough to crisp the potatoes but not hot enough to char them. (Optional step: sprinkle a bit of flour over potatoes as they cook). Cook for several minutes and then flip them with a spatula. Salt and Pepper them as they cook. Cook until desired brownness.Enjoy them! Spoon them into your breakfast burritos or place a fried egg on top or serve them alongside Eggs Benedict if you’re feeling especially saucy.

Steps:

• First have on hand one completed recipe of "Basic Breakfast Potatoes" (also available here at Tasty Kitchen). Then brown a pound of your favorite kind of breakfast sausage. Drain off the fat. In a bowl, whisk together a dozen eggs (adjust according to your needs), chopped chives, seasoned salt, black pepper and about 1 cup of Monterrey Jack cheese. If you are feeling saucy add some cayenne pepper or Tabasco sauce for a little more of a kick. Once your sausage is browned and drained add in the breakfast potatoes and stir to combine over low heat. Pour the egg/cheese mixture over the sausage/potato mixture. You don’t want to stir too much or the potatoes will fall apart and become mushy. Cook over low heat and turn them occasionally to cook. When fully cooked throw some into a nice warm tortilla, wrap it up and, if they need to be kept warm for a bit, wrap them individually in sheets of foil.