Quickfriedbreakfastpotatoeswithonions Recipes

Steps:

• 1. Wash potatoes and prick with a knife.
• 2. Microwave the potatoes for approximately 8 minutes.
• This can be done the night before. (Do not peel the potatoes).
• 3. Heat oil and butter together in skillet.
• 4. Slice the potatoes and add to the skillet and cook over medium high heat add onions, season salt, parsley after 5 minutes and continue cooking until potatoes are crispy. This takes approximately 10 minutes.
• 5 You may need to add more or less season salt depending on your potato size.

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.

Steps:

• Wash & cube potatoes into medium size cubes, skin on or off.
• Heat 10" skillet to medium heat, add margarine and olive oil.
• Add potatoes and stir to coat with oil & margarine.
• Add garlic salt and Benson's Supreme seasoning, stir to coat evenly. Cook over medium heat for about 10 minutes, stir frequently.
• Reduce heat, add diced onions, red and yellow bell pepper, stir frequently. Cook for about 5 more minutes, or until potatoes are cooked through. Be careful not to overcook the onions and peppers.
• Start this dish first and then get the bacon or sausage going next. Start cooking the eggs just before the potatoes finish and everything will finish about the same time.

Steps:

• Place skillet on stove with low-medium heat to warm while cutting potatoes.
• Peel the potato then rinse it.
• Slice the potato into 1/2 inch slices.
• Then slice each slice into 1/2 inch strips.
• Then cut the strips into 1/2 inch cubes.
• Place a plate with a paper towel near skillet to drain oil from potatoes after frying.
• Turn heat up to medium high for skillet.
• Heat oil in skillet and move oil around skillet.
• Place potatoes in skillet in even layer and let fry for 2 minutes.
• Flip all the potatoes and let fry for another minute. Do this 2 more times.
• Place the potatoes onto paper towel to drain.
• Sprinkle with salt.
• Enjoy!

Steps:

• Preheat the oven to broil.
• Heat oil in a large skillet over medium-high heat. When oil is hot, add potatoes and onions and cook until browned. Add mushrooms, tomatoes, and peppers, stir to combine, and saute until mushrooms have softened. Transfer mixture to a sizzle or heat-proof platter and cover with cheese. Broil until cheese is melted and bubbly. Serve with sour cream, salsa, and biscuits, if desired.

Steps:

• Heat a 10-inch heavy skillet over medium high heat.
• Slice potatoes and onions very thin. Salt potatoes and onions. Add oil and butter to the pan. When the butter foams, add potatoes and onions to the skillet.
• Place a dinner plate on top of potatoes and weight it with any heavy object: a sack of flour, heavy canned goods, etc. Let the potatoes and onions crust, 2 to 3 minutes, then turn, replace weights, and let them crust again. Keep turning the potatoes and onions over for about 20 minutes, until they are evenly golden and crusted.

Steps:

• Preheat the oven to 375 degrees F.
• Place the potatoes on a baking sheet and bake until fork tender, about 45 minutes.
• Place the hot potatoes on a cutting board and dice them into 1-inch pieces.
• Heat a skillet over medium-low to medium heat. Next, put a tablespoon of canola oil in the skillet. Add in some butter and the onions and saute until they start to turn brown. Next, throw in the cooked diced potatoes and the peppers. Salt and pepper the potatoes, then stir them around, slightly pressing/packing them in the skillet. Cook without stirring for 5 to 7 minutes. You want to make sure the pan is hot enough to crisp the potatoes. Add more butter to the pan as necessary for moisture.
• After several minutes, use a spatula to flip the potatoes over and cook on the other side for another 5 to 7 minutes.

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• Place a heavy-bottomed Dutch oven over direct heat. Add a drizzle of olive oil along with the potatoes. Season with salt and pepper and add the garlic. Cook, stirring occasionally, until golden brown on all sides, 5 to 7 minutes. Add enough water to cover the potatoes halfway, close the grill and steam until the potatoes are cooked through and the water has evaporated, 10 to 12 minutes.
• Lightly smash the potatoes with a potato masher and drizzle with more olive oil. Cook until the potatoes are crispy on the bottom, about 5 minutes. Serve sprinkled with flakey salt and dill and a squeeze of lemon.
• (Alternatively, you can cook the potatoes over medium-high heat on a stovetop.)

Steps:

• In a large cast iron skillet, heat shortening over medium-high heat. Add potatoes and cook, stirring occasionally, until potatoes are golden brown. Season with salt, pepper, garlic powder and paprika. Serve hot.

Steps:

• Cut potatoes, peeled or not, into large chunks no more than two inches across. Salt a pot of boiling water and cook potatoes until just done. (A sharp knife should easily glide in, but potato should not slide off knife immediately.) Drain. This step can be completed in the cool of the morning; cover potatoes and refrigerate until ready to use.
• Heat half an inch of olive oil in a large cast-iron skillet. When hot, add potatoes and garlic cloves and fry, nudging now and again, until crisp and golden, 15 to 20 minutes. Shower with salt and, if desired, chopped herbs and black pepper. Serve immediately.

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool cut into 1/2 inch cubes.
• In a large skillet, heat 1 tablespoon olive oil over medium high heat. Add onion and green pepper. Cook, stirring often, until soft; about 5 minutes. Transfer to a plate and set aside.
• Pour remaining 2 tablespoons of oil into the skillet and turn heat to medium-high. Add potato cubes, salt, paprika and black pepper. Cook, stirring occasionally, until potatoes are browned; about 10 minutes. Stir in the onions, green peppers and parsley and cook for another minute. Serve hot.

Steps:

• Heat oil and butter in a skillet. Add the onions and cook until soft and lightly browned. Remove the onions from the pan and reserve.
• Slice the potatoes into 1/4 inch slices. Add them to the hot pan and brown on both sides.
• Return the onion to the pan, toss and season. Serve warm.

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!

Steps:

• Peel and slice potatoes about 1/8 inch thick or thinner.
• Slice onion thinly.
• In a large frying pan on medium-high heat, melt butter, add olive oil.
• Add sliced potatoes and onions, cover and fry for 10 minutes. Using a spatula, turn the potatoes and onions over so they do not break apart. If potatoes appear too dry, add some additional butter.
• Sprinkle with granulated garlic powder, dried dill weed, salt and pepper and continue to fry with cover removed for another 5 minutes or until potatoes begin to turn slightly brown; turning occasionally.
• Serve hot with your meal.
• Note: You may use 2 or 3 large garlic cloves (chopped small), instead of granulated garlic powder. Add to the potatoes after the first 10 minutes of cooking time.