Breakfast Potatoes

Breakfast Potatoes
Breakfast Potatoes

There are thousands of different ways to make breakfast potatoes, and I rarely find any bad ones. This recipe is the one I use most often because it is just so easy. These breakfast potatoes can be eaten by themselves, or with eggs, or as part of a full breakfast meal like my Veal Stew With Breakfast Potatoes And Quail Eggs. There’s really no better breakfast base in my opinion if you need to serve a large amount of people, or just one very hungry you.

Check Out Other Breakfast Dishes Here

These breakfast potatoes use your standard ingredients you’ll probably find on most websites, however I add a secret ingredient. Salo. Also known as lard, I use the buttery fat from around the pigs kidneys and loin to really bring out flavor and help with getting some good crispness on the edges. In fact I use the same herb salo recipe as featured in my Salo Toasts recipe, which makes a great appetizer or afternoon snack. If you can’t find lard, or want to skip it, you can replace the same amount with rendered bacon fat, or butter.

One of the other best things about breakfast potatoes is they can kind of act as a garbage plate. Meaning it’s a perfect way to use up some leftovers you have laying around. As pictured I tossed in some sliced cherry tomatoes and some chanterelle mushrooms because I wanted to use them up before they went bad. This is a great way to make new recipes, because you never know what will end up being amazing!

Breakfast Potatoes Ingredients

4 Medium Gold Potatoes

2 Small Yellow Onions

1 cup Chanterelle Mushrooms (or any mushroom you prefer)

2 tbsp Salo; leaf lard (can be replaced with butter)

2 tbsp Olive Oil

1 tbsp Garlic Powder

1 tbsp Sweet Smoked Paprika

Cherry Tomatoes (optional)

Salt and Pepper; to taste

Parsley; to garnish

Breakfast Potatoes Instructions

1. Begin by pre-heating your oven to 225°C or about 425°F. Dice the potatoes to about 1-2 cm cubes. It doesn’t have to be exact, this isn’t Michelin dining. Add the potatoes to a large bowl.

2. Cut the onions into four wedges each and pull apart the petals. Add to the bowl with potatoes. If you are adding cherry tomatoes, cut those in half and toss those in too.

3. Add to the bowl; Salo, Olive Oil, Garlic Powder, Paprika, and Salt and Pepper to taste. Mix to coat either by tossing the bowl, or using some rubber tongs. Empty the contents on a baking tray (do not use foil) and spread everything around so they aren’t touching too much. Set the bowl back, but do not wash it yet.

breakfast potatoes pre oven
Ready for the oven

4. Place the tray in the oven and set a timer for 30 minutes. In 15 minutes take a metal spatula and scrape the pan so nothing is sticking. These crispy bits will be delicious. When it is about 25 minutes in, add the mushrooms to the original bowl and toss some more. If you need to add more seasonings you can. Toss well. Open the oven and add the mushrooms and scrape the pan with the metal spatula again mixing everything well.

5. Let cook in the oven for another 15-20 minutes. Taste after 15 minutes and if it needs more time let it run a bit longer. Scrape everything into a serving bowl or plate, garnish with parsley and serve!

breakfast potatoes post oven
Just Cooked Breakfast Potatoes
breakfast potatoes

Breakfast Potatoes

Breakfast Potaotes with Chanterelle mushrooms
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Course: Breakfast
Cuisine: American
Keyword: Breakfast Potatoes
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 4 people

Ingredients

  • 4 Gold Potatoes medium
  • 2 Yellow Onion small
  • 1 cup Chanterelle
  • 2 tbsp Salo leaf lard
  • 2 tbsp Olive Oil
  • 1 tbsp Garlic Powder
  • 1 tbsp Hungarian Sweet Smoked Paprika
  • Cherry Tomatoes optional
  • Salt and Pepper to taste
  • Parsley Garnish

Instructions

  • Begin by pre-heating your oven to 225°C or about 425°F. Dice the potatoes to about 1-2 cm cubes. It doesn't have to be exact, this isn't Michelin dining. Add the potatoes to a large bowl.
  • Cut the onions into four wedges each and pull apart the petals. Add to the bowl with potatoes. If you are adding cherry tomatoes, cut those in half and toss those in too.
  • Add to the bowl; Salo, Olive Oil, Garlic Powder, Paprika, and Salt and Pepper to taste. Mix to coat either by tossing the bowl, or using some rubber tongs. Empty the contents on a baking tray (do not use foil) and spread everything around so they aren't touching too much. Set the bowl back, but do not wash it yet.
  • Place the tray in the oven and set a timer for 30 minutes. In 15 minutes take a metal spatula and scrape the pan so nothing is sticking. These crispy bits will be delicious. When it is about 25 minutes in, add the mushrooms to the original bowl and toss some more. If you need to add more seasonings you can. Toss well. Open the oven and add the mushrooms and scrape the pan with the metal spatula again mixing everything well.
  • Let cook in the oven for another 15-20 minutes. Taste after 15 minutes and if it needs more time let it run a bit longer. Scrape everything into a serving bowl or plate, garnish with parsley and serve!
Did you make this?Mention @CookingToEntertain or tag #cookingtoentertain and let me know how it was!


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