CLASSIC CREOLE SAUCE
Steps:
- Serve over your dish of choice and enjoy.
Nutrition Facts : Calories 119 kcal, Carbohydrate 8 g, Cholesterol 17 mg, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, Sodium 479 mg, Sugar 3 g, Fat 9 g, ServingSize 2 to 3 cups (6 servings), UnsaturatedFat 0 g
SIMPLE BREAKFAST POTATOES
After yoga this morning I was craving a hearty breakfast and wanted restaurant style breakfast potatoes. I couldn't find a good recipe online for breakfast potatoes so I came up with my own. My boyfriend loved them and said they were really good served in combination with eggs over easy, turkey bacon, sliced apples and toast. I enjoyed mine with good-old ketchup and he had his with salsa. Try playing with the spices in your cupboard if you don't have the basics that I had stocked. Next time I might try a sprinkle of cayenne pepper to spice it up a bit. This recipe could serve 4 hungry people.
Provided by delishyumm
Categories Breakfast
Time 32m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place chopped unpeeled potatoes in a big pot and fill with water to about one or two inches above potatoes.
- Bring to a boil and simmer on medium heat for about 20 minutes or until tender.
- Drain potatoes.
- Heat olive oil in a skillet on medium heat.
- Add potatoes.
- Add Seasonings.
- Saute until crispy 5-10 minutes.
- Serve with your favorite style of breakfast eggs and enjoy!
Nutrition Facts : Calories 221.2, Fat 10.7, SaturatedFat 1.5, Sodium 302.8, Carbohydrate 29.5, Fiber 4.4, Sugar 1.4, Protein 3.6
SMOKED SAUSAGE BREAKFAST HASH
This hash full of red potatoes, sweet potatoes and sausage brightens up any day. We spread the love throughout the week and pile leftovers into burritos and casseroles. -Jamie Burton, Highlands Ranch, Colorado
Provided by Taste of Home
Time 40m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. In a large bowl, toss together the first 6 ingredients. Spread evenly in a greased 15x10x1-in. baking pan. Roast 20-25 minutes or until vegetables are tender, stirring once. Stir in spinach; roast 5 minutes longer., Meanwhile, in a large nonstick skillet, heat butter over medium-high heat. Break eggs, 1 at a time, into pan; immediately reduce heat to low. Cook until whites are completely set and yolks begin to thicken but are not hard, about 5 minutes. Serve over hash.
Nutrition Facts : Calories 317 calories, Fat 11g fat (4g saturated fat), Cholesterol 229mg cholesterol, Sodium 842mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 4g fiber), Protein 19g protein.
ANDOUILLE BREAKFAST POTATOES RECIPE - (4.5/5)
Provided by lakecar
Number Of Ingredients 6
Steps:
- Prep - Cut up potatoes into half inch chunks. I like to use the small red potatoes. The point here is to par-boil them before adding them to the skillet. Raw potatoes would be burnt on the outside before the inside was cooked. Chop, cover with water, pop them into the microwave for about 10 minutes until they are fork tender but still firm (but not breaking apart). Drain the cooked potatoes. Chop up a small sweet onion. Use the smokiest pork or andouille sausage your grocer has to offer. It doesn't necessarily need to be spicy (that is entirely up to your palate), but you do want to go for SMOKY. Slice the sausage in whatever size you desire. I prefer "coins" because they stay a little softer when you render the fat and cook them. My kids prefer the coins cut into quarters because they get crunchier. Cook - Add the sausage to a black iron skillet to start rendering the fat. This smoky fat will be an important factor in flavoring our potatoes! When the sausage is starting to crisp up, add the chopped onions to them. You may need to turn down the heat to medium and cook the onions a little lower to get them to a nice caramelization level without burning them. Once the onions are soft and brown, remove the sausage and onions to a bowl.... but keep as much of the sausage grease as you can in the pan. To the sausage grease, add maybe another tablespoon of canola or vegetable oil to the pan and then add the drained, cooked potatoes. You ideally want the potatoes to fit in a single layer covering the bottom of the skillet. Once you get them in there, DO NOT mess with them for a while!! You want to sort of sear them to create that crunchy crust. Also, if you stir them around too much, they will mush up. Season with Tony Chachere's Creole seasoning....or your creole seasoning of choice. Remember, this can get pretty spicy. I think there may be a "lite" version of this in the seasoning isle of the grocery store if you are sensitive to heat. Alternatively, you could use salt, pepper, garlic and onion powders. Cook them on medium to medium-high heat until the bottom of the potatoes are golden brown. Then turn them with a metal spatula. While the potatoes are putting on that golden coat of crispy crunchy goodness, strip the rosemary from the stems and chop them (medium-fine). To strip the rosemary, hold the stem at the end and pull back on the tender leaves towards yourself with your thumb and index finger. Remember! It's essential that you continue to season at each step. These are potatoes. Potatoes need lots of seasoning or else they will be bland! Do not under season them, or you will be disappointed. Once the potatoes are golden brown, crunchy on the outside, and soft on the inside, add the sausage and onions back to the skillet. Turn off the heat and add the chopped rosemary to the potatoes. Check for seasoning again. Serve - While the potatoes are cooling down from molten lava status to just hotter' than Hades, grab a couple of eggs..... A little butter flavored cooking spray, salt and pepper. Gently turn while still soft.... just after all the whites have set. Add the andouille sausage breakfast potatoes to a plate. As a more grown-up option, add that soft-medium fried egg on top of the potatoes. Garnish with a tiny bit more of the chopped rosemary. When you cut into the egg, the rich yolk will ooze down into the potatoes. Now can you just taste it?
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
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.
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- Add the diced potato and onion to a large bowl along with the olive oil, smoked paprika, garlic powder, salt, and pepper (10-15 cranks of a pepper mill). Toss the potatoes until they are well coated in oil and spices.
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