HEARTY BRUNCH POTATOES
"Our family of five enjoys this hearty dish with salad or green beans and crusty bread for lunch or supper," says Madonna McCollough of Harrison, Arkansas. "Leftovers are delicious reheated with eggs and toast for breakfast the next morning."
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Place potatoes in a saucepan and cover with water. Bring to a boil; reduce heat. Cook, uncovered, just until tender, about 10 minutes., Meanwhile, in a skillet coated with cooking spray, saute peppers, corn, onion and garlic until tender. Cut sausage into small chunks; add to vegetable mixture. Cook, uncovered, for 6-8 minutes or until heated through. , Drain potatoes; add to vegetable mixture. Add oil and pepper; mix well. Transfer to an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 35 minutes or until heated through.
Nutrition Facts : Calories 114 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 164mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
BEST BREAKFAST POTATOES EVER
Provided by Ree Drummond : Food Network
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- In a large bowl, toss together the potatoes, garlic, onion, green bell pepper, red bell pepper, olive oil, butter, seasoned salt, cayenne pepper and some kosher salt and pepper.
- Bake for 20 to 25 minutes, shaking the pan twice.
- Raise the heat to 500 degrees and bake until crisp and brown, 10 to 15 minutes.
- Sprinkle with a little more salt and pepper before serving.
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
QUICK FRIED BREAKFAST POTATOES WITH ONIONS
I make these usually on a Sunday morning. I love the smell of frying onions. I do not buy the ready hash browns anymore. I do make extra to serve for another breakfast during the week.
Provided by aronsinvest
Categories Breakfast
Time 23m
Yield 4 , 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 230.5, Fat 6.5, SaturatedFat 2.3, Cholesterol 7.6, Sodium 39.2, Carbohydrate 39.8, Fiber 5.2, Sugar 2.8, Protein 4.6
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.
BAKED POTATO BRUNCH CASSEROLE
This is a make ahead morning casserole that combines eggs with meat and potatoes. Feel free to add mushrooms, peppers and/or onions to this for an extra added attraction!
Provided by LAURIE
Categories Breakfast
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Cook potatoes in skins until fork tender.
- Cool, peel if desired and slice into 1/2 inch slices.
- In a buttered 13x9-inch baking dish, alternate the sliced potatoes and the ham in layers.
- Sprinkle the cheese over this.
- Combine remaining ingredients and pour over the top of the cheese.
- At this point the casserole can be covered and refrigerated overnight.
- Bake uncovered at 375°F for 30-35 minutes, until a knife inserted in the middle comes out clean.
- Garnish with fresh parsley or chives.
Nutrition Facts : Calories 210.1, Fat 9, SaturatedFat 4.7, Cholesterol 151.3, Sodium 298.6, Carbohydrate 21.7, Fiber 2.5, Sugar 1.2, Protein 10.8
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