Linnys Breakfast Potatoes Recipes

LINNY'S BREAKFAST POTATOES

Steps:

• Over medium-high heat melt olive oil & butter in large non-stick skillet.
• Add potatoes, bacon, peppers & onions.
• After about 3 minutes (when peppers & onions are beginning to thaw) add basil, hot sauce, italian seasoning, red pepper, salt & pepper.
• Saute until potatoes are beginning to brown.
• Turn off heat and add cheeses.
• Stir again after cheese is melted and serve.

SOUTHWEST BREAKFAST POTATOES

Steps:

• Place the potatoes in a large pot, cover them with water, and bring to a boil. Cook until the potatoes are tender. Drain the potatoes, allow them to cool completely in the refrigerator, then cut them into 1/4-inch slices. (You can also microwave or bake in the oven - your choice! And I usually don't allow them to cool all the way - just enough to handle.).
• Heat the oil in a large nonstick wok or skillet on medium-high heat. Add the potatoes, onion, mushrooms, the white part of the green onions, and seasoning or salt and pepper. Cook, tossing occasionally, until the potatoes are crisp and brown-approximately 10 minutes.
• Top the potatoes with the green part of the green onions, the avocado, nondairy sour cream, and hot sauce and serve immediately.

GARLIC BREAKFAST POTATOES

Steps:

• Add potatoes to a medium frying pan, cook on medium heat, stirring occasionally, until potatoes begin to become soft (a few minutes).
• Add remaining ingredients.
• Cook, stirring occasionally, until potatoes are slightly browned and onions or peppers reached desired texture.
• Serve topped with ketchup or salsa! Yum!

LOADED BREAKFAST POTATOES

Steps:

• Preheat oven to 375F.
• Scrub and pierce potatoes with a fork; place on microwave safe plate.
• Microwave, uncovered on high 15-18 minutes (depending on your microwave) or until tender, turning once.
• When cool enough to handle, cut a thin slice of the top of each potato; discard slice.
• Scoop out pulp, leaving 1/4 inch thick shells.
• In large skillet, heat butter over medium heat.
• Add peppers, mushrooms and red onion; cook and stir 4-6 minutes or until tender.
• Stir in salt, pepper and 1 cup of pulp.
• Add eggs; cook and stir until eggs are thickened and no liquid egg remains.
• Stir in 1/2 cup cheese and 1/4 cup sour cream.
• Bake 10-12 minutes or until heated through and cheese is melted.
• Top with remaining sour cream; sprinkle with bacon and green onions.

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 -- .

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.

HERBED COUNTRY BREAKFAST POTATOES

Steps:

• WASH 3-4 medium russet or red potatoes (or PEEL if desired); dice to 3/4-1 inches; SET aside.
• CHOP 1/2 mild medium yellow or red onion; SET aside (also chop about 1/2 cup of tri-color bell peppers into 3/4 inch squares if desired); SET aside.
• REMOVE leaves from 2-3 sprigs fresh rosemary and 2-3 sprigs fresh thyme and roughly chop (about 1 teaspoon of each); SET aside (also finely chop 1/2 teaspoon fresh sage if desired); SET aside.
• TOSS potatoes in a bowl or on a large cutting board with 1/2 teaspoon paprika, 1/8 teaspoon freshly ground black pepper, and 1 pinch ground cumin.
• HEAT 3 tablespoons light olive oil or canola oil in a very large non-stick saute pan over medium-high heat.
• ADD potatoes into skillet and fry, turning occasionally with a spatula until lightly golden; REDUCE heat to medium.
• SPREAD chopped onion over potatoes (and bell peppers if using) and cook, turning as needed until softened.
• SPRINKLE fresh rosemary, thyme and parsley over mixture, and cook, turning as needed until potatoes are golden brown and crisp; REMOVE from heat.
• DRAIN potatoes on paper towels; SPRINKLE with fine sea salt to taste, tossing potatoes to distribute seasoning evenly.
• SERVE potatoes hot with your favorite main dish and condiments; ENJOY!