It’s been a LONG time since I’ve posted a recipe. Probably because I am completely inept at food photography.
But that’s no reason to hold back delicious recipes. You just have to remember that they totally taste better than they look in my photos.
For example, these simple breakfast potatoes.
Actually, it’s barely even a recipe.
All you need is some potatoes and the rest is really up to you. We like eggs and bacon in ours and since Matt wasn’t around to eat these, I added some peppers and onions, too. But mushrooms, spinach, different cheeses, even sausage would be delicious.
Oh, and if you have bacon grease in your freezer I highly recommend using it in place of oil. What? You don’t save meat fat?
- 4 large yukon gold potatoes
- 2T oil or bacon grease
- 1c shredded cheddar cheese
- 2T bacon bits
- 4 large eggs, scrambled
- salt & pepper to taste
- Dice potatoes into approximately 1" cubes.
- Par cook diced potatoes for 3-5 minutes in microwave.
- Melt fat into a large skillet (cast iron is great if you have it).
- Add potatoes in a single layer and do not touch for at least 3 minutes or possibly longer. You want to get a good crust on those spuds.
- Flip potato cubes and repeat to get them crispy all over. Add more bacon grease if necessary.
- Add bacon bits, cheese, scrambled eggs, and whatever other mix ins desired.
Strangely, I find a breakfast like this (even made with bacon grease) a lot lighter than a plate of pancakes or waffles which always make me want to immediately crawl back in bed. Perhaps it’s the high protein content? Or the lack of gluten?
Plus it really sticks with you and reheats pretty well for a quick weekday breakfast. I’d call that a good way to start the day.