POTATOES FOR BREAKFAST RECIPES

Name: Favorite Loaded Breakfast Potatoes
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 6 servings.
Ingredients: 6 medium baking potatoes (about 3 pounds); 1 tablespoon butter; 1 each small sweet red, orange and green pepper, finely chopped; 1 cup finely chopped fresh mushrooms; 1/4 cup finely chopped red onion; 1/2 teaspoon salt; 1/4 teaspoon pepper; 6 large eggs, beaten; 1-1/4 cups shredded cheddar cheese, divided; 1/4 cup plus 6 tablespoons sour cream, divided; 6 bacon strips, cooked and crumbled or 1/3 cup bacon bits; 3 green onions, chopped

FAVORITE LOADED BREAKFAST POTATOES RECIPE: HOW TO MAKE IT

Favorite Loaded Breakfast Potatoes Recipe: How to Make It image

My four young children are experts at eating with their hands. This breakfast potato recipe (or "brunchskins") with veggies makes an easy finger food that they love. —Mindy Campbell, Rapid City, Michigan

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 55 minutes

Prep Time 45 minutes

Cook Time 10 minutes

Yield 6 servings.

Number Of Ingredients 12

Ingredients

6 medium baking potatoes (about 3 pounds)
1 tablespoon butter
1 each small sweet red, orange and green pepper, finely chopped
1 cup finely chopped fresh mushrooms
1/4 cup finely chopped red onion
1/2 teaspoon salt
1/4 teaspoon pepper
6 large eggs, beaten
1-1/4 cups shredded cheddar cheese, divided
1/4 cup plus 6 tablespoons sour cream, divided
6 bacon strips, cooked and crumbled or 1/3 cup bacon bits
3 green onions, chopped

Steps:

Preheat oven to 375°. Scrub and pierce potatoes with a fork; place on a microwave-safe plate. Microwave, uncovered, on high 15-18 minutes or until tender, turning once., When cool enough to handle, cut a thin slice off the top of each potato; discard slice. Scoop out pulp, leaving 1/4-in.-thick shells., In a large skillet, heat butter over medium heat. Add peppers, mushrooms and red onion; cook and stir 4-6 minutes or until tender. Stir in salt, pepper and 1 cup pulp (save remaining pulp for another use). Add eggs; cook and stir until eggs are thickened and no liquid egg remains. Stir in 1/2 cup cheese and 1/4 cup sour cream., Spoon egg mixture into potato shells. Place on a 15x10x1-in. baking pan. Sprinkle with remaining 3/4 cup cheese. Bake 10-12 minutes or until heated through and cheese is melted. Top with remaining sour cream; sprinkle with bacon and green onions.

Nutrition Facts : Calories 467 calories, FatContent 23g fat (11g saturated fat), CholesterolContent 229mg cholesterol, SodiumContent 607mg sodium, CarbohydrateContent 45g carbohydrate (5g sugars, FiberContent 6g fiber), ProteinContent 21g protein.

BEST BREAKFAST POTATOES EVER RECIPE | REE DRUMMOND | FOOD ...

Best Breakfast Potatoes Ever Recipe | Ree Drummond | Food ... image

Provided by Ree Drummond : Food Network

Categories side-dish

Total Time 50 minutes

Cook Time 10 minutes

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

5 pounds red potatoes, roughly chopped/diced
4 cloves garlic, minced
1 onion, chopped
1 green bell pepper, seeded and roughly chopped
1 red bell pepper, seeded and roughly chopped
1/4 cup olive oil
1/2 stick butter, melted
1 teaspoon seasoned salt
1/2 teaspoon cayenne pepper
Kosher salt and freshly ground pepper

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.

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