Crispy Pan Fried Breakfast Potatoes Recipe By Tasty Food

CRISPY PAN-FRIED POTATOES

Steps:

• Heat vegetable oil in a large skillet over medium heat, then add in the potatoes in a single layer.
• Sprinkle with half of the salt and pepper, then cover with lid and cook for 5-8 minutes.
• Remove lid, flip each potato, sprinkle with remaining salt and pepper then cover and cook for 8-10 more minutes.
• Remove lid and sprinkle with fresh thyme, cook for 1 minute then remove from heat and serve immediately.

CRISPY BITS BREAKFAST POTATOES

Steps:

• Bring salted water to a boil in a medium pot. Add the potatoes and boil until nearly fork-tender (but not falling apart), about 15 minutes. Drain and allow to dry thoroughly, then cut into wedges.
• Heat the olive oil with the butter over medium-high heat in a skillet. Add the potatoes, sprinkle on some salt and pepper and pan-fry until golden brown and crisp, 10 to 15 minutes.

HOME FRIED BREAKFAST POTATOES

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.

ONE-PAN BREAKFAST POTATOES RECIPE BY TASTY

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!

CRISPY PAN-FRIED BREAKFAST POTATOES RECIPE BY TASTY

Steps:

• Place the frying pan on the stove on medium heat. Add 3 tbsp of extra virgin olive oil and to this, add the 2 diced potatoes.
• Stir in seasoning mix until potatoes are well-coated. Cover the pan with lid and let sit for 5 minutes. Uncover pan and stir briefly
• Now, cover the pan with lid again and let sit for another 5 minutes. Then, uncover the pan and garnish with 1 tbsp chopped spinach.
• Serve warm.

CRISPY FRIED POTATOES

Steps:

• Peel potatoes and cut into sticks about 1/2" thick and 4" long.
• Drop them into a bowl of cold water immediately after cutting to prevent discoloration.
• Pour 3" of oil into a deep fryer and heat to 350.
• Meanwhile, drain the potatoes and pat with paper towels until dry.
• Add the potatoes to the hot oil in batches that allow the potatoes to fry in a single layer (not too many at a time).
• Fry for about 5 minutes, or until they just turn brown.
• Remove them from the oil and place on paper towels to drain.
• Continue cooking each batch until they are all fried.
• Be sure to bring the temperature of the oil back up between batches.
• Transfer the potatoes to a baking sheet, in a single layer, and place in the freezer for one hour.
• Process the corn flakes and panko in a blender or food processor until fine.
• Pour into a shallow bowl.
• Combine the flour, salt and cayenne in a second shallow bowl.
• In a third bowl, lightly beat the eggs.
• Roll the partially frozen potato sticks in the flour, then dip them in the eggs, shaking off the excess, and then roll in the cornflake mixture.
• Repeat this process a second time, and place each fry in a single layer on a baking sheet.
• Heat the oil to 375.
• Fry the potatoes in batches for 3- 4 minutes until golden brown.
• Remove and drain on paper towels.
• Sprinkle with salt and pepper and serve.