Breakfast Potatoes: 3ten.ca
Recipes

Recipe: Breakfast Potatoes

Breakfast Potatoes: 3ten.ca

Breakfast potatoes. They’re easy to make, crispy and you can add any spices you like to change things up. Cumin? Yes! Garlic? Yes! Tex-Mex? You bet! Okay, let’s get cooking.

Ingredients

  • 2 pounds of yellow potatoes
  • 3 tablespoons of salted butter
  • 2 tablespoons of grape seed oil
  •  about 1/2 a teaspoon of garlic and onion powder
  •  1/4 cup of chopped green onions
  • salt and pepper to taste

First, wash and peel the potatoes. Then, quarter them and nuke them in the microwave for about 3 minutes. Then let them cool for at least 10 minutes.

In a cast iron pan add the oil and butter. Then, dice the potatoes into about 1/2 an inch then add them to the skillet on medium heat.

The trick here is to use both oil and butter – together they’ll help get that nice toasty crunch. Cook on medium for about 3-5 minutes before you toss them – during the first round sprinkle on the seasoning – in this recipe I used salt and pepper along with garlic and onion powder.

Morning Eats: 3ten.ca

Then, toss and let them cook for another 3-5 minutes until the other side browns. Keep doing this until they’re cooked through and nice and brown.

Morning Eats: 3ten.ca

Then, once they’re good and brown, you’re done!

Breakfast Potatoes: 3ten.ca
Breakfast Potatoes: 3ten.ca

Add the chopped green onions and serve up.

Breakfast Potatoes: 3ten.ca

Yes! There you have it – the perfect breakfast potatoes – ready for a side of eggs. These potatoes are that good, the eggs will feel like the side dish!

Okay, thanks for checking things out and I hope you have a wonderful Easter coming up. Anyone else looking forward to the long weekend mixed with family time and good eats? I am – and I’m looking forward to April – that means spring is almost here – long days here we come!

See you soon – bye for now.

Breakfast Potatoes

Author: Ali
Servings: 4 people
Breakfast potatoes. They’re easy to make, crispy and you can add any spices you like to change things up. Cumin? Yes! Garlic? Yes! Tex-Mex? You bet! Okay, let’s get cooking.
Prep Time10 minutes
Cook Time10 minutes
CourseBreakfast
CuisineAmerican

Ingredients

  • 2 pounds of yellow potatoes
  • 3 tablespoons of salted butter
  • 2 tablespoons of grape seed oil
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of onion powder
  • 1/4 cup of chopped green onions
  • salt and pepper to taste

Instructions

  • First, wash and peel the potatoes. Then, quarter them and nuke them in the microwave for about 3 minutes. Then let them cool for at least 10 minutes.
  • In a cast iron pan add the oil and butter. Then, dice the potatoes into about 1/2 an inch then add them to the skillet on medium heat.
  • The trick here is to use both oil and butter – together they’ll help get that nice toasty crunch. Cook on medium for about 3-5 minutes before you toss them – during the first round sprinkle on the seasoning – in this recipe I used salt and pepper along with garlic and onion powder.
  • Then, toss and let them cook for another 3-5 minutes until the other side browns. Keep doing this until they’re cooked through and nice and brown.
  • Then, once they’re good and brown, you’re done!
  • Add the chopped green onions and serve up.

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