For awhile, my husband was taking us out for breakfast. The best thing about eating breakfast out is everyone gets to pick what they want. With the holidays, we tend to stay home more plus it is cold outside.
Growing up, my Mom would make potatoes for breakfast. She would use leftover potatoes that she had saved the night before. I like her way of thinking. Since I had Yukon gold potatoes, I had precooked the potatoes the night before knowing I would finish them for breakfast. I have made this recipe with russet potatoes before and they are just as good.Breakfast Potatoes Recipe
2 Tbsp vegetable oil
3 Yukon potatoes, peeled and cut into cubes
salt and pepper
3 Tbsp water
1/2 onion, chopped
1 Tbsp butter, unsalted
- In a skillet, heat the vegetable oil over medium-high heat.
- Add the potatoes and cook for about five minutes. Stir occasionally.
- Season with salt and pepper.
- Add the water to the skillet and cover the potatoes for 2 minutes.
- Let potatoes cool and store in the refrigerator until morning or continue to the next step.
- Add butter to a skillet and let melt.
- Add the onions and stir occasionally for 2 minutes.
- To the skillet, add the potatoes and cook for 15 minutes or until the potatoes are brown.
Did you already know..............
-Potatoes originated from South America.
-Potatoes are the fourth largest crop in the world.
-The potato was introduced to Europe by the Spanish around 1570.
-The leaves of a potato are poisonous.