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Breakfast Potatoes Recipe

Updated on December 1, 2014

Delicious Potato Breakfast Recipe

Ingredients

  • Potatoes
  • Bell Pepper
  • Jalapeno
  • Onion
  • Peas
  • Salt
  • Pepper
  • Garlic
  • Milk
  • Corn
  • Paprika
  • Mushrooms

Breakfast Potatoes Recipe

This breakfast potatoes recipe is one of my all time favorite breakfasts because it is quick, tasty, extremely healthy and amazingly cheap. It takes a while to cook the potatoes but if you prepare the mashed potatoes before hand then this meal is ready in less than ten minutes. The great thing about mashed potatoes is that they keep very well.

At first blush, eating mashed potatoes for breakfast might seem a little heavy but it's a much healthier option than the more traditional (in the United States) hash browns because there is no grease, fat or oil in them. Just cook, flavor and mash. You can add some butter to them if you like but they are delicious without it.

I am always looking for new breakfast dishes because I just don't seem to know very many ways to eat breakfast without repeating a few standard dishes. And because, as I explain to my wife "No, I don't want cereal for breakfast because I am not camping nor am I a six year old." Don't get me wrong, I enjoy cereal but, for some reason, I prefer to eat it at night. Breakfast just seems to me like it should be a warm meal and not a cold one.

Cook Time

Prep time: 10 min
Cook time: 15 min
Ready in: 25 min
Yields: Easy to scale up or down to feed one or many

Healthy Breakfast Recipe

Best Breakfast Recipe
Best Breakfast Recipe

Instructions

  1. Toast some bread. Both my wife and I like whole grain bread but she likes to slather hers in cream cheese. I prefer hummus, tahini or mustard or even plain butter. Without a little butter, toast tends to become a a little dry for my preference, especially toast made from whole wheat bread. In my experience it's best to start with the toast because, for some reason, it always seems to be the part of the dish that is forgotten until the very last minute and then it's a mad rush to get the toast going.
  2. Start cooking the potatoes. You can boil, steam or even bake them if you like, just get them cooked. I prefer steaming because it uses less water, cooks faster and I am guessing that it leeches out less of the nutrients and what have you.
  3. Potatoes don't have a lot of taste by themselves but they are very easy to add flavor to so, in this recipe we are going to give them a little garlic piquancy because who doesn't love garlic mashed potatoes! To make garlic mashed potatoes I like to get a little liquid steeping as soon as possible so that it has plenty of time to develop some vim. Crush and dice the garlic and then toss it into a bowl. Sprinkle with salt and freshly ground, black pepper. I like to use garlic salt instead of regular salt but that's a matter of preference.
  4. About five minutes before the potatoes are completely cooked, you will want to start sauteing the other ingredients so cut those up into bite sized pieces. In particular the bell peppers and the mushrooms are going to give this dish some real body so those will be the main 'chunks' in the dish. The smaller pieces like the peas, corn and diced jalapeno will stick to the larger bits of mushroom and bell pepper because of the mashed potatoes. Also cut the onion into large, mouthful sized wedges. When the pieces are just about done, you can toss int he corn and peas to heat them up or zap them separately in the microwave.
  5. Optional Step: I like to put a little char on the corn but that's just me. I throw it in with the
  6. While the rest of the ingredients are cooking on the skillet or saucepan, finish mashing the potatoes.
  7. Combine the ingredients with the mashed potatoes, smear the mixture onto your toast and dust with your favorite paprika.
  8. Eat. Enjoy.

Great Winter Breakfast Recipe

Mashed Potatoes on Toast
Mashed Potatoes on Toast

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Variations

If you have ever tried Greek potatoes then you know that they are tangy and have a sensational, zesty lemon flavor. I first tried them at a Greek restaurant in Santa Clarita, California, that pretty much looked like a school cafeteria. The atmosphere wasn't much but the potatoes were extremely pleasing. I knew from the very first bite that I would have to reverse engineer these treats and learn how to make them for myself. It's actually quite simple (see recipe below), and I adapted it to make vibrant, lemony mashed potatoes that make a striking variation of this breakfast dish.

You could also add a nice, runny egg to the top off this dish for added lusciousness and flavor.

Greek Potatoes Recipe

Deceptively simple to make, these Greek Potatoes will really surprise you with how much flavor they give you from every mouthful.

1. Boil your potatoes or steam them if you prefer. You could also bake them like I sometimes do on my boat when i feel like using my cast iron dutch oven.

2. While the potatoes are cooking, mix together some milk (I use condensed milk when I'm cooking on my boat, whole milk or half and half when making this dish on land), oregano, lemon juice, garlic, salt and pepper. Both the oregano and the garlic can either be fresh or powdered. Let that sit until the potatoes are cooked.

3. Mash the potatoes and use the milk blend as the liquid. Keep adding lemon juice (either fresh or bottled) until it reaches the zesty tang you are looking for.

Mint Mashed Potatoes

I very much enjoy the taste of mint and, unless you are Mediterranean or eat a lot of their food, you are probably not getting a lot of recipes or dishes with mint as an ingredient. Mint works particularly well with both peas and mashed potatoes and here's how you do it. You can use dried mint but, if you can find fresh, use that instead because it has a more vibrant flavor. Dice the mint and let it marinate in some water or, even better, some stock. It can be vegetable or beef stock but most people prefer the chicken stock for some reason. Use this brew to create your mashed potatoes. You can use milk too for a richer potato blend.

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