Creole Smokey Breakfast Potatoes Recipes

CHEESY CREOLE BREAKFAST SKILLET

Steps:

• For the Creole sauce: Whisk together the mayonnaise, mustard, Cajun seasoning, paprika, pickle, hot sauce, Worcestershire sauce, garlic and chives in a small bowl until combined. Cover and refrigerate until the skillet is done.
• For the skillet: Preheat the broiler. Toss the shrimp with the House Seasoning in a small bowl and set aside.
• Melt the butter in a large (12-inch) cast-iron skillet over medium heat. Add the onions and green and red peppers and cook, stirring occasionally, until the onions begin to turn translucent, about 5 minutes. Add the shrimp, andouille and garlic and cook, stirring constantly, until the shrimp are opaque and the sausage is heated through, about 2 minutes.
• Add the eggs and milk and slowly scramble the mixture with a silicone spatula, scraping up large curds from the bottom of the pan. As soon as the eggs are almost set, but still a tiny bit runny (about 2 minutes), remove from the heat and sprinkle with the Cheddar.
• Broil until the cheese melts, 10 to 15 seconds. Remove the skillet from the oven, drizzle with some Creole sauce, and sprinkle with the green onions.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

CREOLE SMOKEY BREAKFAST POTATOES

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.

ROASTED CREOLE POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the potatoes, sausage, green pepper, and onion into a high-sided roasting pan. Drizzle with olive oil, and toss to coat. Sprinkle with paprika, Creole seasoning, garlic powder, and black pepper; toss again to coat.
• Roast in preheated oven until the potatoes are tender and beginning to turn golden brown, 45 minutes to 1 hour. Stir occasionally during roasting.

COUNTRY STYLE BREAKFAST POTATOES

Steps:

• Heat oil over high heat. Add potatoes and fry, turning every once in a while, until they begin to brown in places. Add onion and fry for about 1 minute. Add salt and pepper; toss to distribute.
• Add about 3 Tbs water, immediately cover, reduce heat, and
• simmer until potatoes are tender (about 3 to 5 minutes).
• This will make 2 regular servings -- .

CRISPY COLORFUL BREAKFAST POTATOES

Steps:

• Preheat oven to 375 degrees F or 190 degrees C, line a baking tray/sheet pan with baking paper and spread both potatoes evenly. Drizzle with 2 Tbsp olive oil, sprinkle with salt and bake for 20-25 minutes or until golden.
• Harissa:.
• Roast all sides of the pepper on an open flame until black and charred. Place in a bowl and cover with plastic, allowing to steam for 20 minutes. Using a small sharp knife scrape off the charred skin and remove all the white membrane.
• In a blender blitz together the roasted red pepper, tomatoes, vinegar, salt and pepper. Set aside. Add remaining olive oil to a pan on medium heat and fry eggs for 2 minutes until cooked.
• For serving:.
• To serve, spread potatoes out evenly top drizzle over harissa sauce, add dollops of yogurt and finish with the fried eggs.