Recipes for "breakfast potatoes"

Add the chopped potatoes to a bowl of cold water. Set a well-seasoned cast iron skillet (at least 9 inches) over medium heat. Let the potatoes soak and the pan preheat for at least 15 minutes.

Drain the potatoes and pat them dry with a clean kitchen towel. Add the vegetable oil to the skillet and turn the heat up to medium-high. Add the potatoes and spread out into an even layer, then let cook, undisturbed, for at least 8 minutes.

Once the potatoes are deep brown on the first side and easily release from the pan, use a spatula to toss them around and then let settle into a single layer again. Cook undisturbed for another 8 minutes.

The potatoes should be nicely browned on at least two sides. Season with paprika, garlic powder, salt, and black pepper and toss to combine. Let cook until tender all the way through, another 4 or 5 minutes, tossing halfway through. Remove from the heat and serve immediately as desired.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a cast iron skillet with a little bit of vegetable oil until hot all the way through and crisped up again on the outside. You can also microwave them until hot, but they will be a little soggy.

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Combine water, 4 1/2 teaspoons kosher salt, and baking soda in a large pot over high heat and bring to boil. Add potatoes, reduce heat to simmer, and cook until just barely tender, 10 to 12 minutes. Drain and let sit for 30 seconds.

Meanwhile, whisk together olive oil, garlic powder, onion powder, paprika, ground pepper, and cayenne in a large mixing bowl.

Transfer potatoes into the bowl of seasoned oil and toss with a spatula until potatoes are evenly coated, and are roughened up a bit on the surface.

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.

Spread out potatoes on the prepared baking sheet and smear any excess mashed potato bits in the bowl over the tops of the potatoes. Season with a pinch of salt.

Roast in the preheated oven until potatoes are browned, and the edges are very crispy, 45 to 60 minutes. For best results, turn potatoes over every 15 to 20 minutes until done.

Meanwhile, heat olive oil in a large skillet over medium heat. Add onions, peppers, and salt and cook, stirring, until onions are soft and translucent and peppers have softened and sweetened, about 5 minutes. Turn off heat and stir in green onions to be cooked by the residual heat.

Serve hot, topped with sauteed onions and peppers.

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

Place potatoes, onion, and bell pepper into a large bowl. Add olive oil, garlic powder, salt, and pepper; mix well. Transfer to the prepared baking sheet.

Roast in the preheated oven, stirring halfway through, until potatoes are tender, about 30 minutes.

Turn on the broiler and broil until crispy, checking often to prevent burning, 2 to 5 minutes.

Place potatoes in a large bowl, cover with cold water, and let sit for 30 minutes.

Preheat an air fryer to 400 degrees F (200 degrees C).

Drain potatoes and pat dry with a paper towel. Add olive oil, salt, and pepper; stir until evenly combined. Place potatoes in the air fryer basket

Cook in the preheated air fryer for 20 minutes, shaking halfway through cook time.

Place potatoes in a large bowl, cover with cold water, and let sit for 30 minutes.

Preheat an air fryer to 400 degrees F (200 degrees C).

Drain potatoes and pat dry with a paper towel. Add olive oil, salt, onion powder, paprika, and pepper to potatoes; stir until evenly combined. Place potatoes in the air fryer basket.

Cook in the preheated air fryer for 20 minutes, shaking halfway through cook time.

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, 15 to 20 minutes. Don't overcook, as they will be difficult to saute. Drain. Let cool in the refrigerator for 8 hours, or overnight. Leave the skins on, as they add color and flavor.

Cut potatoes into bite-sized pieces.

Heat a large saute pan over high heat until very hot. Add olive oil; add potatoes when oil begins to smoke. Saute until they start to brown, about 6 minutes. Add bacon and saute until golden, 2 to 3 minutes. Add onions and peppers and saute for 2 to 4 minute. Remove from heat. Season with salt and pepper and garnish with chives and thyme.

1. Preheat the oven to 450 degrees F.

2. On a large baking sheet, toss together the olive oil, potatoes, lemon zest, parmesan, and a small pinch each of salt and pepper. Lay the bacon flat, draped over the potatoes. Transfer to the oven and roast for 20 minutes, toss and continue roasting another 20-25 minutes, or until golden and the bacon crisp. If the bacon begins getting too crisp before the potatoes are done, remove the bacon from the oven.

3. Meanwhile, make the garlic chili oil. Heat a medium skillet over medium heat. Add the olive oil, garlic, chili flakes, and a pinch of salt. Cook, stirring occasionally until the garlic is fragrant, 8-10 minutes. Stir in the basil, cook 30 seconds more. Remove from the heat and set aside.

4. Remove the potatoes and bacon from the oven and transfer to a serving plate, draining off any excess grease. Arrange the eggs over the potatoes. Drizzle with garlic chili oil and finish with fresh dill and chives. Serve warm.

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or foil.

Place potato on the baking sheet and, using a fork, repeatedly poke the top to release steam and keep the potato exploding in the oven.

Bake until sweet potato is fork-tender and cooked through, 45 to 50 minutes. Set aside until cool enough to handle, about 10 minutes.

Cut cooled sweet potato in half, scoop out the flesh, and place in a bowl. Using an electric mixer, whip until smooth. Add yogurt, orange juice, peanut butter, and cinnamon. Mix on low speed until blended and smooth.

Spoon sweet potato mixture into a bowl and serve.