Breakfast Potato Recipes
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 as a dessert, hot and salted, in a napkin.
- During the Alaskan Klondike gold rush, (1897-1898) potatoes were practically worth their weight in gold
- 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.
- The potato is a relative of tobacco and the tomato.
- 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.
- The Great Famine in Ireland in the 1850s was because of a potato disease called potato blight. Nearly 1 million people who depended on the food source died.
- Every year we consume about 110 pounds of potatoes per person.
Sausage Breakfast Potatoes
4 medium to large potatoes
1/2 lb sausage
1/2 medium onion
1/2 green pepper
1/2 cup mushrooms
2 tbsp oil
1/4 cup shredded sharp cheddar cheese
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
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
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
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
1/2 shredded sharp cheddar cheese
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.
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© 2010 Susan Hazelton