Quick Ways to Make Savory Breakfasts Using Potatoes
Breakfast menus are often packed with an abundance of sweet offerings, like pancakes, French toast, and muffins. But if you’re looking for something that will appeal to your savory cravings, syrup-covered flapjacks just won’t do. Instead, we suggest turning to potatoes for a mouth-watering morning meal. Whether you’re in the mood for a crisp, perfectly seasoned potato hash or want to make an oh-so-satisfying casserole, there’s a recipe here that will appease every appetite. Which of these six potato breakfasts will you prepare first?
1. Baked Cheddar Eggs and Potatoes
The perfect combination of potatoes, eggs, and cheese, Taste of Home’s recipe is one that’s worth waking up for. Start by heating butter in a skillet over medium-high heat; add the potatoes, cook and stir until golden brown, and then add in the called-for seasonings. Make four wells in the potato mixture, and break two eggs into each. Bake until the egg whites are set and the yolks begin to thicken, sprinkle with cheese, and serve. It makes 4 servings.
- 3 tablespoons butter
- 1½ pounds red potatoes, chopped
- ¼ cup minced fresh parsley
- 2 garlic cloves, minced
- ¾ teaspoon kosher salt
- ⅛ teaspoon pepper
- 8 eggs
- ½ cup shredded extra-sharp cheddar cheese
Directions: Preheat oven to 400 degrees Fahrenheit. In a 10-inch ovenproof skillet, heat butter over medium-high heat. Add potatoes; cook and stir until golden brown and tender. Stir in parsley, garlic, salt, and pepper. With back of a spoon, make four wells in the potato mixture; break two eggs into each well.
Bake 9 to 11 minutes or until egg whites are completely set and yolks begin to thicken but are not hard. Sprinkle with cheese; bake 1 minute or until cheese is melted.
2. Best Breakfast Potatoes
Sometimes, the most basic recipes are also the tastiest; such is the case with Food Network’s breakfast potatoes, a simple and delicious morning meal. Diced potatoes are tossed with a myriad of seasonings, and baked until the potatoes are crisp and brown. Trust us, this recipe will definitely frequent your breakfast table!
- 5 pounds red potatoes, roughly chopped/diced
- 4 cloves garlic, minced
- 1 onion, chopped
- 1 green bell pepper, seeded and roughly chopped
- 1 red bell pepper, seeded and roughly chopped
- ¼ cup olive oil
- ½ stick butter, melted
- 1 teaspoon seasoned salt
- ½ teaspoon cayenne pepper
- Kosher salt and freshly ground pepper
Directions: Preheat the oven to 425 degrees Fahrenheit. In a large bowl, toss together the potatoes, garlic, onion, green bell pepper, red bell pepper, olive oil, butter, seasoned salt, cayenne pepper, and some kosher salt and pepper.
Bake for 20 to 25 minutes, shaking the pan twice. Raise the heat to 500 degrees and bake until crisp and brown, 10 to 15 minutes. Sprinkle with a little more salt and pepper before serving.
3. Quick Fried Breakfast Potatoes with Onions
Food.com’s recipe cooks sliced potatoes with onions, salt, and parsley, creating a morning meal that’s bursting with savory flavors. Crisp, crunchy, and seasoned to perfection, this dish is the perfect way to start your day. The recipes serves 4.
- 4 medium potatoes
- 1 onion, thinly sliced
- 1 teaspoon season salt
- 1 tablespoon oil
- 1 tablespoon butter
- Dried parsley
Directions: Wash potatoes and prick with a knife. Microwave the potatoes for approximately 8 minutes. Heat oil and butter together in skillet. Slice the potatoes and add to the skillet and cook over medium-high heat add onions, season with salt and parsley after 5 minutes, and continue cooking until potatoes are crispy. This takes approximately 10 minutes. You may need to add more or less season salt depending on your potato size.
4. Potato Bowls with Baked Eggs, Bacon, and Cheese
Satisfy your morning hunger with The Cooking Jar’s filling breakfast, which consists of baked potato bowls that are brimming with eggs, bacon, and cheese. Hollow out the potatoes, add some butter and cheese to each potato bowl, and gently break an egg into each. Season with spices, top with bacon bits, cheese, and parsley, and bake until the egg whites are set. Add a few more bacon bits, parsley, and cheese to the potato filling, heat in the microwave to melt the cheese, and serve. Inspired by Gimme Some Oven, this recipe yields 2 servings.
- 2 large russet potatoes, baked
- 1 tablespoon butter, divided
- 2 eggs
- Salt and pepper, to taste
- 3 bacon strips, chopped
- 4 tablespoons cheddar cheese, shredded
- 2 tablespoons fresh parsley, chopped
Directions: Preheat oven to 350 degrees Fahrenheit. Lay the baked potato on its side and slice off the top third of the potato. Hollow out the potato with a spoon to make a bowl, being careful not to go too far. Add ½ tablespoon of butter to each potato bowl, then sprinkle in cheese. Crack an egg into each potato.
Season with salt and pepper. Top with bacon bits, cheese, and parsley, reserving some. Bake at 350 degrees Fahrenheit for 20 to 25 minutes, or until egg whites are fully cooked.
Mash remaining bacon bits, parsley and cheese with potato filling. Heat briefly in the microwave to melt the cheese. Serve with the filled potatoes.
5. Potato and Bacon Breakfast Casserole
Consisting of sautéed bell pepper and onion, shredded potatoes, bacon, cheese, and sour cream, you’ll love how easy it is to make Chowhound’s breakfast casserole. This recipe, which yields 4 to 6 servings, is a great make-ahead dish for mornings when you’re feeding a crowd. Assemble and bake the casserole the night before, and then reheat it just before serving.
- 12 ounces sliced bacon
- 4 tablespoons unsalted butter (½ stick), plus more as needed
- 1 medium red bell pepper, small dice (about 1 cup)
- ½ medium yellow onion, small dice (about 1 cup)
- Freshly ground black pepper
- ¼ cup all-purpose flour
- 2 cups whole milk
- 1 tablespoon kosher salt, plus more as needed
- 1 cup sour cream
- 2½ cups shredded Gouda cheese(about 6 ounces)
- 1½ pounds russet potatoes (about 3 medium), scrubbed
Directions: Heat the oven to 350 degrees Fahrenheit, and arrange a rack in the middle. Coat a 9-by-9-inch metal baking pan with butter; set aside. Place the bacon in an even layer on a rimmed baking sheet and bake until crisp and browned, about 15 to 20 minutes. Remove to a large paper-towel-lined plate and set aside to cool.
Meanwhile, melt the measured butter in a large, wide pot or Dutch oven over medium heat. Add the bell pepper and onion, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add the flour and cook, stirring occasionally, until the flour is no longer raw-tasting, about 1 minute.
While whisking constantly, slowly pour in the milk and whisk until smooth. Let the mixture come to a boil and remove from the heat. Whisk in the measured salt, sour cream, and 1 cup of the cheese, and season with pepper; set aside. Grate the potatoes on the large holes of a box grater, add to the pot, and stir to combine.
Chop the cooled bacon into small dice, add it to the potato mixture, and stir to combine. Transfer the mixture to the prepared baking dish, spread it into an even layer, and sprinkle with the remaining 1½ cups of cheese. Bake until browned all over, bubbling around the edges, and the potatoes are cooked through, about 1 hour.
To make ahead and reheat in an oven or on a grill, let the cooked casserole cool to room temperature. Cover with aluminum foil and refrigerate for up to 2 days. When ready to reheat, let the covered casserole sit at room temperature for 1 to 1½ hours, then place in a 350 degrees Fahrenheit oven or on a medium grill until heated through, about 20 to 30 minutes.
6. Fast Mexican Egg and Potato Breakfast Skillet
Bring bright fiesta flavors to your breakfast table with Incredible Egg’s Fast Mexican Egg and Potato Breakfast Skillet. While the potatoes are cooking, beat the eggs, milk, salt, and pepper in a bowl, and then add to the potatoes. Sprinkle the potatoes with cheese just before removing them from the heat, and top with salsa, chips, and cilantro prior to serving. The recipe makes 4 servings.
- 1 tablespoon olive oil
- 2 cups frozen potatoes
- 4 eggs
- ¼ cup milk or water
- ¼ teaspoon salt
- ½ cup shredded Mexican cheese blend
- ¼ cup salsa
- ¼ cup crumbled tortilla chips
- 1 tablespoon fresh cilantro, optional
Directions: Heat oil in large nonstick skillet over medium-high heat until hot. Add potatoes; cook, covered, stirring occasionally, until golden, about 8 minutes. Meanwhile, beat eggs, milk, salt, and pepper in bowl until blended. Reduce heat to medium. Pour eggs over potatoes in skillet. As eggs begin to set, gently pull the eggs across the pan with an inverted turner.
Continue cooking until eggs are thickened and no visible liquid egg remains. Do not stir constantly.Sprinkle with cheese; remove from heat; cover pan. Let stand until cheese is melted. Top with salsa, chips, and cilantro, if desired.