BACON-FRIED BREAKFAST POTATOES
Everything is better with bacon! A good down-South breakfast side dish. Don't eat these potatoes everyday for breakfast or you will have a short life! I make these for my family on special occasions like a birthday brunch--and you have to use a cast iron skillet to get these perfect.
Provided by Larney
Categories Breakfast and Brunch Potatoes
Time 50m
Yield 6
Number Of Ingredients 5
Steps:
- Cut potatoes in half lengthwise and then slice into 1/8-inch half moons. Place slices in a bowl of ice water to prevent them from browning while you cook the bacon.
- Cook bacon in a cast iron skillet over medium-low heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Reserve bacon grease in the skillet.
- Drain potatoes and pat dry with a paper towel. Sprinkle with Cajun seasoning and garlic powder and toss to coat.
- Add potatoes to the bacon grease and cook over medium-low hear, stirring occasionally to make sure they aren't burning, until nicely browned with crispy edges and soft insides, 30 to 35 minutes. Cover the pan as needed to speed up the process.
- Remove potatoes from the pan. Drizzle with ranch dressing and garnish with bacon crumbles.
Nutrition Facts : Calories 472.9 calories, Carbohydrate 50.5 g, Cholesterol 26.6 mg, Fat 26.9 g, Fiber 5.8 g, Protein 7.6 g, SaturatedFat 4.9 g, Sodium 934.4 mg, Sugar 4.9 g
BREAKFAST POTATOES
Provided by Anne Burrell
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place the potatoes and garlic in a large pot. Cover them with water and season the water generously with salt. Bring to a boil and cook until the potatoes are fork-tender, about 8 minutes. Drain the potatoes and discard the garlic. Let the potatoes cool.
- Put the bacon and 1 tablespoon olive oil in a large cast-iron skillet. Turn the heat to medium and cook, stirring occasionally, until crisp, about 5 minutes. Add the onions, some salt and crushed red pepper and saute until soft, 2 to 3 minutes. Add the bell pepper and continue to cook until beginning to soften, 3 to 4 minutes more. Add the potatoes and cook until crispy, 4 to 5 minutes, adding more olive oil if needed. Season with the seafood seasoning and sprinkle with the chives.
TWICE-BAKED POTATOES WITH BACON AND EGGS
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Pierce the potatoes in a few places with a fork; place on a microwave-safe plate and microwave, turning halfway through, until tender, about 16 minutes. Set aside until cool enough to handle.
- Meanwhile, cook the bacon in a large nonstick skillet over medium heat, turning occasionally, until crisp, 9 to 11 minutes. Drain on paper towels, reserving the drippings. Roughly chop 4 slices and break the other 2 slices in half; set aside.
- Slice off the top 1/4 inch of the potatoes lengthwise. Scoop the flesh from 3 potatoes into a medium bowl, leaving a 1/4-inch-thick shell. Repeat with the remaining potato but discard the flesh. Add 2 tablespoons of the reserved bacon drippings and the warmed milk to the bowl and mash with a potato masher or fork until smooth. Stir in the cheese, scallions, parsley, chopped bacon, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Season the inside of the potato skins with salt and pepper. Divide the filling among the skins, then press the back of a spoon down the center of the filling to create a long, deep well. Brush the outside of the skins with the remaining bacon drippings and transfer to the baking sheet.
- One at a time, crack an egg into a ramekin or teacup, then carefully pour into each potato (it's OK if some of the egg white overflows). Transfer to the oven and bake until the whites are set, 20 to 25 minutes. Season with salt and pepper and top with more scallions and the halved bacon strips.
ONE-PAN BREAKFAST POTATOES RECIPE BY TASTY
Here's what you need: russet potatoes, red bell pepper, small white onion, olive oil, dried rosemary, garlic, paprika, salt, pepper
Provided by Claire Nolan
Categories Breakfast
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 500˚F (260˚C).
- Dice potato, red bell pepper, and onion. Place on a baking sheet.
- Drizzle olive oil over everything and season with rosemary, garlic, paprika, salt, and pepper. Mix until evenly coated and spread into an even layer.
- Bake for 30 minutes, stirring every 10-15 minutes.
- Serve with your favorite breakfast sides.
- Enjoy!
Nutrition Facts : Calories 282 calories, Carbohydrate 51 grams, Fat 7 grams, Fiber 5 grams, Protein 5 grams, Sugar 7 grams
OVEN BAKED BACON AND POTATOES
Make and share this Oven Baked Bacon and Potatoes recipe from Food.com.
Provided by Kerena
Categories Breakfast
Time 40m
Yield 2 potatoes, 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees.
- On a large rimmed baking sheet coated with non-stick cooking spray, toss potatoes with salt and pepper. Arrange bacon around edges of baking sheet.
- Bake until potatoes are tender and bacon is thoroughly cooked, about 30 minutes. After the first 15 minutes of cooking time, flip bacon using tongs and stir potatoes.
SIMPLE BREAKFAST POTATOES
After yoga this morning I was craving a hearty breakfast and wanted restaurant style breakfast potatoes. I couldn't find a good recipe online for breakfast potatoes so I came up with my own. My boyfriend loved them and said they were really good served in combination with eggs over easy, turkey bacon, sliced apples and toast. I enjoyed mine with good-old ketchup and he had his with salsa. Try playing with the spices in your cupboard if you don't have the basics that I had stocked. Next time I might try a sprinkle of cayenne pepper to spice it up a bit. This recipe could serve 4 hungry people.
Provided by delishyumm
Categories Breakfast
Time 32m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place chopped unpeeled potatoes in a big pot and fill with water to about one or two inches above potatoes.
- Bring to a boil and simmer on medium heat for about 20 minutes or until tender.
- Drain potatoes.
- Heat olive oil in a skillet on medium heat.
- Add potatoes.
- Add Seasonings.
- Saute until crispy 5-10 minutes.
- Serve with your favorite style of breakfast eggs and enjoy!
Nutrition Facts : Calories 221.2, Fat 10.7, SaturatedFat 1.5, Sodium 302.8, Carbohydrate 29.5, Fiber 4.4, Sugar 1.4, Protein 3.6
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ONE PAN BREAKFAST POTATOES AND BACON - CHELSEA'S MESSY …
From chelseasmessyapron.com
Ratings 6Calories 257 per servingCategory Breakfast
- BACON: Preheat the oven to 400 degrees F. Generously spray (with nonstick cooking spray) a very large sheet pan. Lay out 10 slices of bacon. Place in the oven and bake for 10-15 minutes or until bacon is at desired crispiness. Remove from the oven and using a metal spatula, transfer the bacon to a paper-towel lined plate. Set aside. Once the bacon has cooled off a bit, coarsely chop it and set aside.
- VEGGIES: Meanwhile, wash and prepare the veggies. Chop the red potatoes, peppers, and onion and then place the prepared veggies on the same sheet pan you used to cook the bacon on (don't discard the bacon grease!). Add the melted butter, salt, garlic powder, pepper, chili powder, paprika, cumin, and dried parsley. Toss well to ensure all the veggies are well coated and tossed in seasonings. Spread out the veggies so they aren't overlapping (this will cause veggies to steam not roast)
- BAKE: Bake for 15 minutes, toss the veggies with a metal spatula. Return to the oven for 15 more minutes. Remove and toss again. Return, once more for 5-10 minutes or until veggies are crisp tender.
- ENJOY: Remove from the oven. Sprinkle with a little more salt and pepper before serving if needed. Add the chopped bacon on top and, if desired, freshly chopped parsley. Enjoy hot!
UKRAINIAN BREAKFAST POTATOES - IFOODREAL.COM
From ifoodreal.com
4/5 (1)Total Time 37 minsCategory BreakfastCalories 202 per serving
- Preheat large ceramic non-stick skillet on medium-high heat. Add bacon and cook for 5-7 minutes, stirring occasionally. Transfer bacon to a bowl and set aside; leave bacon fat in the skillet.
- Add potatoes and sprinkle them with salt and pepper. Cook uncovered for 10 minutes, stirring every 2-3 minutes.
- Add oil, reduce heat to low-medium and cook another 10 minutes or so, while stirring occasionally. Potatoes are done when fork tender.
- Turn off heat, add fried bacon back, sprinkle with a bit more salt, if desired. Stir and serve with fried or poached eggs, omelette, salad etc.
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5/5 (20)Total Time 30 minsCuisine AmericanCalories 175 per serving
- Before you do anything, freeze your Bacon (2 piece), so when you're ready to prep, it'll be so much easier to chop!
- Wash the Yukon Gold Potato (3) and cut into square pieces. To prevent any browning, place the already cut potatoes in a bowl filled with water.
- In the meantime, heat Olive Oil (1 tablespoon) in a large skillet over medium-high heat. Tilt the skillet so the oil spreads evenly.
- Once the oil is hot, drain the potatoes and add to the skillet. Season with Salt (to taste), Ground Black Pepper (to taste), and Old Bay® Seasoning (to taste) as needed. Cook for 10 minutes, stirring the potatoes often until brown.
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