To me, breakfast is fancy if potatoes are served.
Breakfast Potatoes can turn a simple breakfast into a feast. They round out that typical breakfast of eggs, bacon and toast some how make breakfast more complete.
Breakfast Potatoes can come different forms including shredded, better know as Hash Browns, cubed known as Home Fries and Leftovers. Lets consider them in turn. Shredded Hash Browns sauteed in butter with some onions are a great side dish along eggs due to their extremely crunchy texture and salty taste. We have not made made Hash Browns in a while in favor of Home Fries. I think of Home Fries as the ultimate accompaniment to breakfast!
There are at three reason why these Breakfast Potatoes are the ultimate and by far my favorite. First, I use a lot of onions. Almost half onions and half potatoes in the pan. This adds to the flavor since onions cooked slow and low develop such a luscious, sweet taste. Second, there are the browned edges and surfaces of the cubes that just taste so good. Third, there is still some earthy flavor in the soft center of each cube providing contrasts the crunchy, browned outside.
We have also experimented with different Breakfast Potatoes from whatever leftover can be found in the fridge. For example, I have found that warmed up tater tots work great with a Breakfast Sandwich!
My wife makes potato pancakes from leftover mashed potatoes by adding a beaten egg and, forming them into a patty and warming them in a skillet with butter.
Even my niece Emma is into Breakfast Potatoes. She recently discovered “Breakfast Chips” by opening a bag of chips earlier in the day than her mother approved while at the beach.
This recipe goes great with a Breakfast Sandwich or Omelette or even as a side dish for dinner!
Ingredients for Breakfast Potatoes
2 lbs Idaho Potatoes
1 large Sweet Onion
Extra Virgin Olive Oil
2 TBS Margarine
Instructions for Breakfast Potatoes
- Turn on electric skillet and set to 300F
- Add Extra Virgin Olive Oil and Margarine
- Slice Onion
- Saute Onions until they soften and are translucent
- While Onions are cooking, rinse the Potatoes with water and peel
- Cut the Potatoes into about ½” cubes TIP: consistency will produce even uniform cooking
- Add Potatoes to skillet and cover with lid TIP: The steam produced helps the potatoes cook
- Stir Onions and Potatoes every couple of minutes
- When Potatoes are soft, remove the lid and increase heat to 375F
- Brown potatoes to desired amount
- Serve and Enjoy!