Hearty Brunch Potatoes Food
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
HEARTY FRIED POTATOES
Steps:
- Preheat the oven to broil.
- Heat oil in a large skillet over medium-high heat. When oil is hot, add potatoes and onions and cook until browned. Add mushrooms, tomatoes, and peppers, stir to combine, and saute until mushrooms have softened. Transfer mixture to a sizzle or heat-proof platter and cover with cheese. Broil until cheese is melted and bubbly. Serve with sour cream, salsa, and biscuits, if desired.
BRUNCH SKILLET WITH CHEESY POTATOES
Sauté potatoes and onions and top them with eggs, cheese and bacon for this hearty brunch skillet. Serve our Brunch Skillet with Cheesy Potatoes for brunch... or any time, really.
Provided by My Food and Family
Categories Dairy
Time 45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Cook potatoes in boiling water 5 min.
- Meanwhile, cook and stir bacon in large nonstick skillet on medium-high heat until crisp. Remove from skillet; drain on paper towels. Carefully wipe skillet with additional paper towel.
- Drain potatoes. Add onions and peppers to skillet; cook and stir on medium heat 3 min. Add potatoes, broccoli and tomatoes; cook 10 min., stirring occasionally.
- Make 6 small wells in potato mixture. Slip 1 cracked egg into each well; top with bacon and cheese. Cover; cook 5 to 8 min. or until egg whites are set and yolks are cooked to desired doneness.
Nutrition Facts : Calories 270, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 215 mg, Sodium 320 mg, Carbohydrate 18 g, Fiber 3 g, Sugar 5 g, Protein 16 g
HEARTY BRUNCH POTATOES
From Taste of Home's "Guilt Free Cooking" recipe book. Submitted by Madonna McCollough of Harrison, Arkansas.
Provided by Shelby Jo
Categories Breakfast
Time 1h
Yield 12 serving(s)
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 non-stick cooking spray, saute green and red peppers, corn, onion, and garlic until tender.
- Cut sausage into small chunks; add to vegetable mixture.
- Cook, uncovered, for 6 to 8 minutes or until heated through.
- Drain potatoes; add to vegetable mixture.
- Add olive oil and pepper; mix well.
- Transfer to an ungreased 9x13 inch baking dish.
- Bake, uncovered, at 350 degrees Fahrenheit, for 35 minutes or until heated through.
Nutrition Facts : Calories 185, Fat 7.5, SaturatedFat 2, Cholesterol 13.6, Sodium 128.5, Carbohydrate 24.3, Fiber 3.2, Sugar 1.9, Protein 5.8
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