Creolesmokeybreakfastpotatoes Recipes

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CRISPY BITS BREAKFAST POTATOES

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 4



Crispy Bits Breakfast Potatoes image

Steps:

  • Bring salted water to a boil in a medium pot. Add the potatoes and boil until nearly fork-tender (but not falling apart), about 15 minutes. Drain and allow to dry thoroughly, then cut into wedges.
  • Heat the olive oil with the butter over medium-high heat in a skillet. Add the potatoes, sprinkle on some salt and pepper and pan-fry until golden brown and crisp, 10 to 15 minutes.

Kosher salt and freshly ground black pepper
2 pounds red potatoes
1/4 cup olive oil
4 tablespoons butter, melted

CREOLE SMOKEY BREAKFAST POTATOES

Make and share this Creole Smokey Breakfast Potatoes recipe from Food.com.

Provided by Gourmetgreasemonkey

Categories     Breakfast

Time 25m

Yield 3 cups, 2-3 serving(s)

Number Of Ingredients 8



Creole Smokey Breakfast Potatoes image

Steps:

  • Wash potatoes ,Put the whole, scrubbed, pricked potatoes into the microwave for about three minutes wrapped in paper towel (time may vary depending on microwave). The idea is to get the cooking process started, but not to actually cook them in the microwave. Potatoes should still be hot.
  • Meanwhile, heat the olive oil over medium-high heat in a large frying pan.
  • Carefully remove hot potatoes from microwave and slice into small cubes, leaving the peel on. Potatoes should not be cooked enough for the skin to slide around or slip off the potato.
  • Add potatoes,spices,salt and pepper to the oil, toss, and fry on medium-high heat, covered, about ten to fifteen minutes, tossing occasionally.
  • When potatoes begin to look cooked through, remove lid and allow them to brown, tossing occasionally, for about five to ten more minutes. Serve hot.

2 large potatoes, any kind you prefer
2 teaspoons creole seasoning, I use Tony Chachere's to taste
2 teaspoons smoked paprika
2 teaspoons onion powder
1 teaspoon season salt
salt
pepper
olive oil

BREAKFAST POTATOES

Provided by Anne Burrell

Time 50m

Yield 4 servings

Number Of Ingredients 10



Breakfast Potatoes image

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.

3 Yukon gold potatoes, medium dice
2 garlic cloves, smashed
Kosher salt
3 slices bacon, cut into lardons
1 tablespoon olive oil, plus more if needed
1/2 medium Spanish onion, diced
Pinch crushed red pepper
1 red bell pepper, diced
1/2 teaspoon seafood seasoning, such as Old Bay
2 tablespoons thinly sliced fresh chives

VERY EASY CREOLE POTATOES

I get so wrapped up in making "interesting" food that sometimes I forget that something so simple can taste so wonderful! I am sure there must be a version of this somewhere, too easy not to be, but I just made this up one day to go with baked chicken thighs. My 9 year old daughter said, "YUMMY" Not too spicy.

Provided by Happy Happy Joy Joy

Categories     Potato

Time 55m

Yield 4 serving(s)

Number Of Ingredients 5



Very Easy Creole Potatoes image

Steps:

  • Set oven to 400 degrees.
  • Spray Pam into a 11X9 glass baking dish (potatoes will stick without it).
  • Peel potatoes and cut to desired size.
  • Lay potatoes in one layer in baking dish.
  • Pour olive oil evenly over cut up potatoes.
  • Sprinkle creole seasoning and parsley flakes to taste.
  • Lightly stir to evenly coat all pieces.
  • Cover with aluminum foil and place in oven.
  • Bake for 30 minutes.
  • Remove from oven, uncover and lightly stir.
  • Replace in oven uncovered and bake for 15 minutes longer or till all pieces are soft (depending on size of potato pieces).
  • Tony Chachere's Original Creole Seasoning contains salt, red pepper, garlic and other spices. Probably "secret" spices. You can substitute a low salt variety or maybe another brand. Mrs. Dash might work. Personally I need salt on potatoes.
  • If you are in a hurry, which I usually am, you can microvave the potatoes in the glass dish for 10 minutes on high and then pop in the oven for 10 minutes to brown. It is not as good this way, but you said you were in a hurry.

4 -6 russet potatoes
2 tablespoons light olive oil
1 teaspoon tony chachere's original creole seasoning
1 teaspoon dried parsley flakes
cooking spray

ROASTED CREOLE POTATOES

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

Provided by Lavender Lynn

Categories     Pork

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9



Roasted Creole Potatoes image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place the potatoes, sausage, green pepper, and onion into a high-sided roasting pan. Drizzle with olive oil, and toss to coat. Sprinkle with paprika, Creole seasoning, garlic powder, and black pepper; toss again to coat.
  • Roast in preheated oven until the potatoes are tender and beginning to turn golden brown, 45 minutes to 1 hour. Stir occasionally during roasting.

Nutrition Facts : Calories 385.3, Fat 20.5, SaturatedFat 6.2, Cholesterol 32.6, Sodium 1055.7, Carbohydrate 36.8, Fiber 4.2, Sugar 2.8, Protein 14.5

2 lbs white potatoes, cubed
12 ounces andouille sausages, sliced
1/2 cup green bell pepper, chopped
1/2 cup onion, chopped
2 tablespoons olive oil
1 tablespoon paprika
1 tablespoon creole seasoning
1 tablespoon garlic powder
1 teaspoon ground black pepper

BAKED BREAKFAST POTATOES

We love to have these breakfast potatoes on Saturday mornings with our eggs. Very tasty, easy to make, and filling!

Provided by lazycook

Categories     Side Dish     Potato Side Dish Recipes     Baked Potato Recipes

Time 1h5m

Yield 8

Number Of Ingredients 11



Baked Breakfast Potatoes image

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Grease a large nonstick baking dish.
  • Combine potatoes, bell peppers, onion, basil, and garlic in a large mixing bowl. Lightly coat with olive oil. Sprinkle salt, black pepper, and paprika on top and toss to coat. Place in a single layer onto the prepared baking dish.
  • Bake in the preheated oven until potatoes are golden brown and soft, 45 minutes to 1 hour. Remove from the oven and mix in Cheddar cheese. Return to the oven and bake for an additional 5 minutes. Serve.

Nutrition Facts : Calories 260.5 calories, Carbohydrate 44.5 g, Cholesterol 9.1 mg, Fat 6.7 g, Fiber 5.1 g, Protein 7.5 g, SaturatedFat 2.4 g, Sodium 216 mg, Sugar 3.6 g

10 medium red potatoes, cubed
½ yellow bell pepper, chopped
½ red bell pepper, chopped
½ onion, chopped
½ cup chopped fresh basil
½ tablespoon minced garlic
2 tablespoons olive oil, or as needed
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon paprika
½ cup shredded Cheddar cheese

BREAKFAST POTATOES

This recipe was from Tony's Town Square restaurant at Walt Disney World. I have been making these for 6 years now. I have made them for Baby showers, Christmas brunch, you name it they are so versatile. They are a good potato to serve with just about everything. My family loves them.

Provided by jb41848

Categories     Breakfast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7



Breakfast Potatoes image

Steps:

  • Preheat oven to 350 degrees.
  • In a small skillet, saute onion and 1 tbsp of butter until the onion is golden brown and caramelized.
  • Remove from heat and set aside.
  • Wash potatoes with skin on and cut into quarters.
  • Add water, salt and potatoes to a large pot.
  • Bring to a boil and cook for 10 minutes.
  • Potatoes should still be firm.
  • Drain into a colander and allow to dry for 5 minutes.
  • Place potatoes back into the pot and place over the turned off burner.
  • Add the remaining 2 tbsps. of butter and toss the potatoes until the butter is melted.
  • Add the seasoning salt, paprika, and the onions, stir to coat potatoes.
  • Place potatoes into a 13x9 inch baking dish and bake for 25-30 minutes or until potatoes are golden brown and fork tender.

Nutrition Facts : Calories 254.4, Fat 6.2, SaturatedFat 3.8, Cholesterol 15.3, Sodium 1274.5, Carbohydrate 46.2, Fiber 5.1, Sugar 4.2, Protein 5.6

10 small red potatoes
1 tablespoon salt
2 quarts water
1 small onion (chopped)
3 tablespoons butter
2 teaspoons seasoning salt
1/2 teaspoon paprika

CAMPFIRE BREAKFAST POTATOES

Don't have to make while camping, I've added mods for "do it at home" But this became a camping staple for us.

Provided by CyanEyed Girl

Categories     Breakfast

Time 2h15m

Yield 2-6 serving(s)

Number Of Ingredients 7



Campfire Breakfast Potatoes image

Steps:

  • The night before, while sitting around the campfire, pierce each potato with a fork and wrap in tinfoil. Bury in the coals at the edge of the fire. leave there a few hours (time depends on how big and hot your fire is) when they are soft to touch, remove from coals and set aside, can put in cooler, or just leave on edge of picnic table.
  • alternately, if you're at home, bake in oven to slightly-harder-than baked-potato consistency and then put in fridge overnight.
  • Night before, boil or brown over fire the extra ears of corn.
  • IN the morning, slice the potatos into homefry chunks. Cut the corn off the cob.
  • sautee diced onion in butter, when transparent, add potatoes stirring untl hot and browned. Add the corn bits. Sautee until all is hot.
  • sprinkle with salt, pepper and a few shakes of tobasco. Add blue cheese crumbles sprinkled over the top. Remove from heat. Put a lid on and let sit 3-4 minutes or until blue cheese is melted.
  • EAT.mmmmmmmm.
  • also would probably be good with crumbled bacon, but never tried it.
  • very filling and delicious campfire breakfast.

Nutrition Facts : Calories 214.6, Fat 0.8, SaturatedFat 0.1, Sodium 15.9, Carbohydrate 48.5, Fiber 5.4, Sugar 4.5, Protein 6.1

2 -6 red potatoes (one per person)
1 -3 corn on the cob (1 ear for every 2 people)
diced onion
blue cheese, crumbles
Tabasco sauce
salt
pepper

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