Breakfast Potatoes Oregano Food

BREAKFAST POTATOES OREGANO

Breakfast Potatoes Oregano image

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

Ingredients

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

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!

BREAKFAST POTATO HASH

Breakfast Potato Hash image

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

Ingredients

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

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

OREGANO CUBED POTATOES

Oregano Cubed Potatoes image

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

Ingredients

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

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 :

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