Monday, November 7, 2011

Breakfast Potatoes

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Well if you didn't already know I am in LOVE, LOVE, LOVE with potatoes and try to weasel them into as many meals as I can.  Both my kids also LOVE potatoes, but unfortunately, my husband doesn't.  We have NO clue what happened to him because potatoes should be given their own food group as far as we're concerned!  These are my all-time favorite breakfast potatoes and they are nothing fancy but have really good flavor and are super easy.  It took me many years to perfect these potatoes.
 I have tried just about every cooking method available to get a really good end result and after many tries and fails here are what I think are the best ones.  I hope you enjoy them as much as I do.  Please feel free to leave comments.  I would love to hear from you :)

Here's what you need:

3 - 4 Lg. russet potatoes
3 - 4 Tbl. canola or vegetable oil
3 - 4 Tbl. butter, unsalted (do not skip the butter it makes a huge difference in the flavor)
salt and pepper to taste
*****12" CAST IRON PAN******
2 scallions, chopped

I have a new hand held mandolin from Pampered Chef (I do love my PC kitchen tools) and I have used it several time this last weekend.....

Now I know everyone doesn't have or even like Cast Iron, but if you treat it correctly and use it often it will become your favorite pan.  Especially for potatoes.

Preheat a 12" Cast Iron pan for about 3 - 5 minutes on med-hi.  Add 3 - 4 Tablespoons canola oil.  Keep on med-hi while slicing potatoes.
Wash the potatoes really good with a scrub brush and slice into 1/8" thickness.  I used setting #3 on my mandolin.   Place half the potatoes into the skillet (be careful of the hot oil) and add salt, pepper, and butter in little pats.  Repeat until all the potatoes are in the pan.
Cook on Med-Hi about 10 minutes and give the pan a good stir.  Cover with a lid and continue to cook an additional 15 - 20 minutes or until all the potatoes are fork tender. 
Uncover and stir.  Cook until they are the color and crispiness you like.  I cooked these for a total start to finish about 30 minutes.  Sprinkle with sliced scallions and serve either by themselves or with breakfast.
Hello Beautiful.............................Wanna have a date with some eggs and sausage????

Serves 4 - 6

P.S.  I know there is a yellow onion in the picture, but not in the instructions.  I took the picture before I decided I really like it better with the scallions at the end instead of the yellow onion.  You may add 1/4 - 1/2 a yellow onion, diced if you prefer, but only add it after the first 20 minutes or it will turn bitter from being over cooked.

Now, about the whole cast iron thing.  I know it's not easy getting used to using it but once you have the hang of it it is the greatest pan to use for certain dishes.  I used mine for frying chicken the first few times to get it really well seasoned, and you just have to remember....NO SOAP.  I can't remember where I saw this but you can use salt (a natural abrasive) to scour the pan if for some reason you get something stuck you can't get off.  I always use a nylon scraper and HOT, HOT, HOT water as soon as I am done using the pan and any cooked on food comes right off.  Pour a teaspoon or so of canola oil in the bottom and with a paper towel coat the whole pan (inside only) but wipe out any excess.  It should just have a sheen, not be greasy looking.  I hope this encourages some of you to give it a whirl and try Cast Iron. 

**1/2/13 update ~ After washing I now pour a little oil in the pan and wipe it all around the inside and up the sides, then place it back on the stove on low and cook for about 10 minutes.  This helps keep the seasoning on the pan.

Serves 4 - 6


Here's the handy printable - Breakfast Potatoes

1 comment:

  1. These are beautiful- I can almost taste them! I hope you don't mind if I share them on my Facebook page, crediting you, of course! :)
    ~Joy from Yesterfood


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