Breakfast Potato Recipes

Potatoes
Potatoes | Source

Potato Fun Facts

  • The Incas used the potato to treat injuries. They also thought it made childbirth easier.
  • Potatoes are a member of the nightshade family, which also includes tomatoes, capsicum and the poisonous belladonna.
  • During the 18th century, potatoes were served asdessert, hot and salted, in a napkin.
  • The first “French fry” was allegedly first served in the United States by Thomas Jefferson at a presidential dinner.
  • About 20% of potato nutrition is found in the skin; the majority is in the flesh.
  • China is currently the world's largest producer of potatoes.
  • Potatoes have more potassium than bananas.
  • Vincent Van Gogh painted four still-life canvases devoted entirely to the potato.
  • During the Alaskan Klondike gold rush, (1897-1898) potatoes were practically worth their weight in gold. Potatoes were valued for their vitamin C. And gold, at that time, was more plentiful than nutritious foods!
  • Seven varieties of potatoes are grown in the United States.
  • Every year we consume about 110 pounds of potatoes per person.

Breakfast Potato Recipes
Breakfast Potato Recipes | Source

Sausage Breakfast Potatoes

Ingredients:

4 medium to large potatoes

1/2 lb sausage

1/2 medium onion

1/2 green pepper

1/2 cup mushrooms

2 tbsp oil

4 eggs

1/4 cup shredded sharp cheddar cheese

Directions:

Peel and cut potatoes, onions, and peppers into small chunks. Place in pan with oil and cook on medium heat until potatoes are tender.

While potato mixture is cooking, cook sausage, drain and crumble.

When potatoes become tender add sliced mushroom and sausage and cook for 2 to 3 minutes.

Turn off heat and springle with cheese.

Bacon-Tomato Breakfast Potatoes

Ingredients:

4 medium potatoes

6 slices bacon

3 tbsp butter

1 medium onion, thinly sliced

1/2 green pepper, thinly sliced

1 clove garlic, minced

3/4 tsp salt

1/4 tsp papper

2 medium tomatoes, diced

Directions:

Peel and slice potatoes into thin slices and set aside.

In large frying pan, fry bacon slowly until it is browned and crisp, remove from pan and crumble.

Add butter to drippings and saute onion, garlic and green peppers over medium heat until onions turn a golden color, about 5 minutes.

Add potaotes, salt and pepper, continue to cook until potatoes are lightly brown, about 15 minutes.

Mix in crumbled bacon.

Sprinkle tomatoes over the potatoes and heat on low , covered for another 15 to 20 minutes, until potaotes are tender.

Ham and Hash Browns Breakfast Potatoes

Ingredients:

1 cup leftover ham, chopped

2 tbsp oil

6 cups frozen hash brown potatoes

1/4 cup green peppers, chopped

1/2 cup onion, chopped

1/2 cup mushrooms, sliced

1 tsp salt

1/4 tsp pepper

6 eggs

1/2 shredded sharp cheddar cheese

Directions:

Heat oil in large frying pan. Add potatoes, green peppers, onions, mushrooms, salt and pepper and cook for 2 minutes, stirring requently.

Cover and cook until potatoes are brown and tender, 15 to 20 minutes.

Make 6 wells in potatoes and place one egg in each well.

Cover and cook for about 10 minutes until eggs are completeely set.

Sprinkle with cheese.

Breakfast Potatoes
Breakfast Potatoes | Source

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Comments 10 comments

Pamela99 profile image

Pamela99 6 years ago from United States

Gals, My husband would adore all of these meals. That sound very tasty and I will be saving the recipes. Thanks.


KoffeeKlatch Gals profile image

KoffeeKlatch Gals 6 years ago from Sunny Florida Author

To tell the truth Pamela, my husband is the one who cooks thse concoctions. Thanks.\, he'll be glad to hear you think they sound good.


Sally's Trove profile image

Sally's Trove 6 years ago from Southeastern Pennsylvania

I LOVE potatoes for breakfast. These recipes sound so delicious, especially the last one. Thanks so much!


KoffeeKlatch Gals profile image

KoffeeKlatch Gals 6 years ago from Sunny Florida Author

Sally, they are delicious. And what's really great is they are easy to make. Thanks for stopping by and thanks for your comments.


James A Watkins profile image

James A Watkins 6 years ago from Chicago

Thank you for providing these recipes. I love potatoes and I am quite the breakfast cook. I keep it simple: three red potatoes cut up in irregular shapes mostly small), cooked slowly (30 minutes on low flame), with 1/2 of a Vidalia Onion, not turned too much (messing with them makes them mushy, five turns will do [every five minutes]), 14 cranks of Sea Salt (half before and half after the first turn), 42 shakes of black pepper (same time as the salt), cooked in a half stick of real butter, cooked in an iron skillet. Maybe I'll write a Hub about it. :D


KoffeeKlatch Gals profile image

KoffeeKlatch Gals 6 years ago from Sunny Florida Author

James, I think you should write a hub about your potatoes - they sound good. An iron skillet is always the best kind of skillet to fry potatoes in. I don't know why but they seem to add a unique flavor to you dish. Thanks for visiting.


Peggy W profile image

Peggy W 5 years ago from Houston, Texas

These sound hearty and good. Thanks for your husband's recipes and nice that he is willing to share them with others. My husband also does a lot of cooking. We are spoiled. Right? Haha!


KoffeeKlatch Gals profile image

KoffeeKlatch Gals 5 years ago from Sunny Florida Author

Peggy, it sounds like we both are a bit spoiled. How lucky can you get?


Karen N profile image

Karen N 5 years ago from United States

I shouldn't have read this hub. now I'm getting hungry.

Seriously I love the recipes and am going to try out the first one for breakfast in the morning. :)


KoffeeKlatch Gals profile image

KoffeeKlatch Gals 5 years ago from Sunny Florida Author

Karen N, there's something about potatoes that makes your mother water. Thanks for reading. Let me know how you liked the recipe.

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