What is your best recipe for breakfast country potatoes?

Answer 1

Cube potatos heat pan med low heat add 2 tbsp butter.Sprinkle with garlic powder,onion powder,pepper and a little paprika. cover ,flip over and stir every minute recover.Covering between flips helps keep moisture in while speeding up cooking time.
Variation would be adding worschestire while cooking bout a tbsp and then have a lil sour cream on the side when serving.

Answer 2

OK. You asked for it! These are not at ALL healthy, but boy they sure taste good. This is my Mom's recipe. She grew up in the mountains of Eastern Kentucky.

A mess of Red potatoes. You can use idaho or russett, but Mom usually uses the red ones.
1 small to medium onion, chopped
1/4 inch Bacon grease (bacon drippings left in the pan after cooking bacon. All country cooks have a can of bacon grease in the fridge! If you don't have any, cook some bacon. It's worth it.)
Sugar
Salt
Pepper

Peel the potatoes. Slice potatoes lengthwise. Then turn and slice lenghtwise again, like you are making medium cut french fries.
Melt you bacon grease in a large iron skillet or heavy pan.
Add potatoes & onion, salt & pepper to taste.
Cover and cook on medium to medium low heat till potatoes get tender, probably about 20 mins, depending on the amount.
Near the end of cooking, sprinkle some sugar on the potatoes, turn up the heat and brown the potatoes, turning to evenly brown.

You can omit the sugar. Some folks don't like it, but I LOVE it.
It's just what I grew up with, and it doesn't really make the potatoes too sweet, it just helps to brown them nicely. You can also omit the onion, if you like, but you'll be missing a lot of good flavor. You can also leave the skin on, if you want. I always peel mine.

Enjoy!

Polly

Answer 3

Pre-baked or raw potatoes (Russets work best but if I have leftover baked red or gold potatoes - I use those too) cut in to bite size chunks (the smaller they are, the faster they cook)
butter or margarine
pepper, seasoning salt

Melt butter in a large non-stick pan, add potatoes and stir to coat with butter. Let potatoes rest and stir only occasionally. Once they start to brown season with seasoning salt and pepper to taste. Continue to cook, adding butter if needed and stirring occasionally until potatoes are cooked through and crispy brown on the outside.

Answer 4

get some whole potateos , wash, but dont peel! cube them, boil in cold water and a little salt just till tender... drain and cool (i do this 1 day ahead...)in a frypan, 1 tablespoon of oil, add drained and chilled potatoes and chopped onions. you can add some green bell pepper if you want, but my hubbie loves a little diced jalapeno...(i remove the seeds, tooo hot for the kids!)i brown the onion potato and pepper with a little black pepper, a dash of garlic powder, a dash of onion powder, a small dash of chili powder and cumin, a little worstershire sauce, a little ketchup, and a little heinze 57 and a bit of a1 steak sauce... get it all brown... and wow!!!
this was my recipe in the restaurant for using leftover baked potatoes...

Answer 5

I don't know what you are calling breakfast country potatoes, but I just peel them, dice them and fry them until sorta crisy. I season them with salt and pepper. I have cooked them in oil bacon drippings and butter. I always serve gravy to go with them and biscuits.

Answer 6

BREAKFAST MASHED POTATOES

3 c. mashed potatoes
5 slices bacon or 1 patty turkey
Sausage, cooked crisp & crumbled
2 tbsp. butter
2 tbsp. vegetable oil
4 eggs
1/2 c. shredded Cheddar cheese
1 tbsp. chopped parsley


Blend potatoes with cooked meat. Put butter and oil in a large skillet over moderate heat. Shape potatoes into 4 cakes about 3 inches in diameter and set in the skillet. Form a large depression in each cake with a large spoon and break an egg into each one. Sprinkle with cheese and cook for 7-8 minutes or until eggs are set and potatoes are nice and crusty on the bottom. Yummy!

Answer 7

my best recipe for breakfast is egg &plantain