For this Five Ingredient Friday recipe, I’m brought back to very fond memories of college. On the weekends my best friend and I would get together for breakfast and I’d always make these Breakfast Potatoes….the crispy outsides, amazing flavor, oh the memories!
These potatoes make a great breakfast, but are also a great side dish in the evening…think Breakfast for Dinner or Brinner as my husband calls it. Serve it with a sunny side up egg, or if you’re like me a ‘cardboard’ egg because I don’t like the runny yolk lol. The picture below is clearly my husbands egg.
Breakfast Potatoes
Ingredients
- 4 medium yellow potatoes or 2 large russet potatoes, peeled and chopped
- 1-2 Tbs vegetable oil
- Spices: 1/2 tsp each salt, pepper, garlic salt and onion salt, 1/4 tsp crushed red pepper flakes (note, I like the potatoes to taste salty so I generally add a little more salt even after they're done cooking. Salt to taste preferences here)
Instructions
In a frying pan add 1 inch high water (about 1 cup) and bring to a boil, add the potato chunks and boil for 10 minutes.
Drain the excess water off through a colander and return potatoes to pan.
Add the oil and seasonings and cook for 10 minutes on medium-high, only flipping potatoes a few times so that the edges have a chance to get brown.
Serve with a fried egg on top or as a side.
Nutrition Information:
Yield:
4Serving Size:
1/4 of the potatoesAmount Per Serving: Calories: 408Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 835mgCarbohydrates: 78gFiber: 8gSugar: 4gProtein: 9g
Danielle Thieman says
Hello,
I just wanted to ask if the salt values are correct? I believe that onion salt and garlic salt are generally 3 parts salt to one part garlic/onion powder. This means that for every 1 tsp of garlic/onion powder there is 3/4 a tsp of salt. For two potatoes 1 tsp of salt + 3/4 tsp (from the garlic/onion salt) = 1 3/4 tsp for 2 potatoes seems like a lot.
Note: I made the potatoes and they did seem very salty
Sweetphi says
Hi Danielle, thank you for your comment. I think it definitely depends on personal preference. These potatoes generally tend to need to be over-salted in my opinion (for some reason when I fry potatoes they seem to be super bland unless heavily salted), but I can see how that could be a little salty if you don’t normally like salty food. I’ll add a note to the recipe to start with 1/2 the amount of salt and then add more to taste.
Laila Karim says
Love the recipes. Thanks for sharing. I shall try those.