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Five Ingredient Fridays – Breakfast Potatoes

Nov 8, 2013 · 4 Comments

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Breakfast Potatoes

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 with Egg

Breakfast Potatoes

5 from 1 vote
Print Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 -4

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

Serving: 1/4 of the potatoes | Calories: 408kcal | Carbohydrates: 78g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 835mg | Fiber: 8g | Sugar: 4g

 

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Blog Posts, Breakfast/Brunch, Five Ingredient Fridays, Gluten-Free, Recipes, Vegetarian breakfast potatoes, five ingredient friday, Five Ingredient Fridays, five ingredients or less, how to make the perfect potato, potatoes

Did you make this recipe? Hashtag with us! Be sure to follow/tag @PhiliaKelnhofer and hashtag #sweetphiblog – we love to see what you’re cooking up!”

Reader Interactions

Comments

  1. Danielle Thieman says

    March 10, 2019 at 12:06 pm

    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

    Reply
    • Sweetphi says

      March 18, 2019 at 7:42 am

      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.

      Reply
  2. Laila Karim says

    November 16, 2018 at 1:11 am

    Love the recipes. Thanks for sharing. I shall try those.

    Reply

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