Breakfast Potatoes

http://veganizeeverything.blogspot.com/2011/12/crispy-breakfast-potatoes.html

Ingredients:

2 medium russet potatoes, cut into small 1/4” pieces

2 TBL olive oil or light oil

oil spray for parchment

to taste, salt and pepper

to taste, any and all spices of your preference

Method:

• Preheat oven to 425 degrees
• spray bottom of baking sheet, place parchment, and spray again
• work fast, cut the potatoes, place in mixing bowl and toss with the oil and spices, until well coated
• spread potatoes on baking tray and place in oven at 425, until brown and crispy, (approx 30 – 45 minutes) carefully flip with a spatula if you would like even brown color

 

http://theteacherlearnstocook.blogspot.com/2009/02/oven-roasted-breakfast-potatoes.html

______________________________

Oven Roasted Breakfast Potatoes
about 50 minutes – serves 4

• 3 medium russet potatoes, washed well and dried
• 3 teaspoons vegetable oil (I use canola)
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/4 teaspoon ground black pepper

1. Preheat oven to 400 degrees
2. Cut potatoes into 3/4 inch cubes
3. In large bowl, mix potatoes with salt, paprika, garlic powder, onion powder, black pepper, and oil until well coated
4. Generously coat a non-stick sheet pan (1/2 sheet size) with cooking spray
5. Spread the potatoes evenly on the sheet pan and place the pan on the center rack of the oven
6. Roast for 20 minutes, flip the potatoes over, roast another 20 minutes until the potatoes are brown and crispy (roasting time may be extended 5 to 10 minutes for darker, crisper potatoes), serve immediately

 

http://thepioneerwoman.com/cooking/2008/04/basic-breakfast-potatoes/

Ingredients

• 4 whole (to 5) Large Red Potatoes
• 1 whole Onion
• 1 Tablespoon Vegetable Or Canola Oil
• 1 Tablespoon Bacon Fat
• Salt And Pepper, to taste
• Red And Green Bell Peppers, Diced (optional)

Preparation Instructions

Place potatoes in a large pot and cover entirely with water. Bring to a boil and cook until potatoes are fork tender. When they are ready, place the potatoes on a cutting board and dice them into 1-inch pieces.

Next cut up an onion into a large, rough dice.

In a large skillet heat oil and bacon fat over medium-low heat. Put the onions in the skillet and sauté until they start to turn brown. (You can also use red and green bell peppers diced up. If you do, throw them in at this point).

Next, throw in the diced potatoes. Stir well and then slightly press/pack then. Now you will cook them without stirring for several minutes. You want the pan to be hot enough to crisp the potatoes but not hot enough to char them. (Optional step: sprinkle a bit of flour over potatoes as they cook). Cook for several minutes and then flip them with a spatula. Salt and Pepper them as they cook. Cook until desired brownness.

Enjoy them! Spoon them into your breakfast burritos or place a fried egg on top or serve them alongside Eggs Benedict if you’re feeling especially saucy.