Breakfast Potatoes Oregano Recipes

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OREGANO CUBED POTATOES

This tastes just like the roasted potatoes served at the neighborhood Greek restaurant.

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 2 servings.

Number Of Ingredients 7



Oregano Cubed Potatoes image

Steps:

  • In a bowl, combine all of the ingredients. Transfer to a greased 1-qt. baking dish. Bake, uncovered, at 425° for 45-50 minutes or until tender, stirring twice.

Nutrition Facts :

2 medium uncooked potatoes, peeled and cubed
2 tablespoons lemon juice
5-1/2 teaspoons olive oil
1 garlic clove, minced
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper

BREAKFAST POTATOES OREGANO

Make these flavorful potatoes as crunchy as you like! Kids like to drown them in Ketchup and everyone is happy!

Provided by MelvinsWifey

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6



Breakfast Potatoes Oregano image

Steps:

  • Heat oil in large skillet on medium high.
  • Cut potatoes in uniform, bite sized pieces. The bigger the pieces, the longer it takes, but it's well worth it!
  • Coat all potatoes in oil then sprinkle on half of all the seasonings (minues the dried onion.)
  • Do not touch potatoes until they are browned on one side.
  • Flip potatoes over, and sprinkle the second half of the seasonings on (minues the dried onion.) Do not touch until potatoes are browned on second side.
  • Add dried onions and continue flipping and cooking (you may want to lower the heat) until potatoes are evenly browned and serve hot!

4 russet potatoes
oil (for frying)
1/2 tablespoon dried oregano
1/4 teaspoon seasoning salt
1/4 teaspoon garlic pepper seasoning
2 tablespoons dried onion

ROASTED GARLIC & OREGANO POTATOES

Make and share this Roasted Garlic & Oregano Potatoes recipe from Food.com.

Provided by newpowerpartyman

Categories     Breakfast

Time 35m

Yield 2 serving(s)

Number Of Ingredients 5



Roasted Garlic & Oregano Potatoes image

Steps:

  • Peel and dice potatoes.
  • Melt butter in saute pan.
  • Add potatoes and cook until outside turns brown.
  • Add garlic powder, dried oregano, salt and pepper.
  • Place pan in a preheated 350 F oven for twenty minutes.
  • Serve.

Nutrition Facts : Calories 330.9, Fat 23.2, SaturatedFat 14.6, Cholesterol 61, Sodium 169.4, Carbohydrate 29.4, Fiber 3, Sugar 1.7, Protein 3.2

2 yukon gold potatoes
2 ounces butter
1/2 tablespoon garlic powder
1/2 tablespoon dried oregano
salt and black pepper

ROASTED OREGANO POTATOES

Make and share this Roasted Oregano Potatoes recipe from Food.com.

Provided by Parsley

Categories     Potato

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 5



Roasted Oregano Potatoes image

Steps:

  • Preheat oven to 350.
  • place cut up potatoes in a single layer in a large baking dish. Srinkle with oregano, salt and pepper; toss around alittle to coat evenly.
  • Drizzle the olive oil over potatoes.
  • Bake at 350, uncovered for about an hour or until potatoes are to desired tenderness.

3 lbs small red potatoes, scrubbed and cut into quarters
2 tablespoons Greek oregano
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup olive oil

BREAKFAST POTATO HASH

I'm not usually a huge breakfast person, but this hash may have changed my mind. Definitely not the most healthy, but worth it for Sunday Brunch. Pair it with a mimosa and you won't even need to go out to a restaurant.

Provided by Amanda R.

Categories     Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11



Breakfast Potato Hash image

Steps:

  • Add the chorizo to an iron skillet on medium-high heat and cook until it starts to brown. Takes a bit to cook out the fat so it'll be about 8 minutes. Remove from skillet and add to bowl.
  • Add potatoes, bell pepper, and shallot to the iron skillet. Season with salt and pepper. Add 2 tbsp of water, stir and create an even layer. Cover and let cook for 5 minutes. This helps to steam the potatoes a bit while still getting a brown crust on bottom. Stir and continue in 5 minutes increments until the potatoes are done.
  • Add back in the chorizo, spinach, and fresh oregano. Stir to combine and let the spinach wilt. Once the spinach is done, create another even layer again and top with cheese.
  • With the back of a spoon, create 4 small circular indents in the hash. Crack an egg and place it in the indent. Do the same for the rest of the 3 indents and then cover. Let cook for about 7-8 minutes, until the eggs cook but the yolks are still a bit runny. Remove from heat and top with chopped green onions and dried oregano.

Nutrition Facts : Calories 617.4, Fat 42.6, SaturatedFat 17, Cholesterol 278.3, Sodium 1358, Carbohydrate 24.2, Fiber 4.1, Sugar 3.1, Protein 33.7

1 lb red and white baby potatoes
12 ounces chorizo sausage
1 green bell pepper
1 shallot
4 tablespoons water, divided
5 ounces of fresh Baby Spinach
1/2 cup reduced-fat mexican cheese
1 tablespoon fresh oregano (or 1/2 tbsp of dried)
4 eggs
green onion, for garnish
dried oregano, for garnish

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