POTATO BREAKFAST RECIPES RECIPES

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BREAKFAST POTATOES RECIPE | ALLRECIPES



Breakfast Potatoes Recipe | Allrecipes image

These breakfast potatoes almost made me want to make another batch they were so good! Serve with scrambled eggs.

Provided by Leo

Categories     Side Dish    Potato

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 8

4 medium russet potatoes
1 onion, roughly chopped
2 tablespoons olive oil
1 tablespoon ground cumin
1 pinch salt and ground black pepper to taste
¼ cup butter, cut into 4 pieces
4 slices bacon, chopped
¼ cup shredded sharp Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Cut potatoes into fourths and place in a large bowl with onion. Add olive oil, cumin, salt, and pepper; toss to coat. Cover with plastic wrap and place in the refrigerator until oven is preheated.
  • Spread potato-onion mixture in an even layer on a baking sheet. Place butter on top of the potatoes, 1 piece at each corner.
  • Bake in the preheated oven until potatoes are tender, about 30 minutes.
  • While potatoes are baking, cook bacon in a skillet over medium heat, stirring frequently, until evenly browned, 10 to 12 minutes. Remove to a paper towel-lined plate to drain.
  • Transfer cooked potatoes to a serving platter. Top with Cheddar cheese and bacon.

Nutrition Facts : Calories 514.7 calories, CarbohydrateContent 44.7 g, CholesterolContent 57 mg, FatContent 33.8 g, FiberContent 3.9 g, ProteinContent 10.6 g, SaturatedFatContent 14 g, SodiumContent 413.2 mg, SugarContent 3.8 g

BREAKFAST POTATOES RECIPE {CRISPY & FLAVORFUL} - KRISTINE ...



Breakfast Potatoes Recipe {Crispy & Flavorful} - Kristine ... image

These crispy potatoes are a breakfast favorite! Enjoy these seasoned Breakfast Potatoes alongside eggs or wrap them in a breakfast burrito or taco. Hot from the pan, they are completely irresistible!

Provided by Kristine

Categories     Breakfast

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 6

Number Of Ingredients 9

2 pounds Yukon gold potatoes* (chopped into ½-inch pieces, no need to peel)
1 red or green bell pepper (chopped into ½-inch pieces)
1 small yellow onion (chopped into ½-inch pieces)
2 tablespoons olive oil
1 teaspoon garlic powder
¾ teaspoon onion powder
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper

Steps:

  • Preheat oven to 425° F. Line a rimmed baking sheet with parchment paper.
  • Place the diced potatoes, bell pepper and onion in a large bowl. Drizzle the olive oil over and toss to coat the vegetables.
  • Sprinkle on the garlic powder, onion powder, smoked paprika, salt and pepper. Toss to evenly coat the vegetables with the seasonings.
  • Spread the vegetables out on the baking sheet. Bake in the preheated oven for 35-45 minutes, tossing after 20 minutes, until potatoes are browned and crispy. Serve immediately.

Nutrition Facts : Calories 172 kcal, CarbohydrateContent 30 g, ProteinContent 4 g, FatContent 5 g, SaturatedFatContent 1 g, SodiumContent 205 mg, FiberContent 4 g, SugarContent 2 g, UnsaturatedFatContent 4 g, ServingSize 1 serving

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