Sometimes the best part of breakfast is the potatoes. Ever wonder why it’s so hard to make them? Here’s a tip for perfectly cooked breakfast potatoes without all the fuss. . . . Who hasn’t made breakfast potatoes that turned out a little less than desirable? Soft and mushy, or burnt because you weren’t paying close enough attention. Never mind the fact that it sometimes takes two skillets full to feed the family, and that’s without having the benefit of leftovers. Potatoes are wonderful for stretching meals and are extremely inexpensive. These potatoes turn out perfect every time, and are easily adaptable to your family’s tastes.
Potatoes (as many as you want)
2 tbsp. Olive oil (just enough to lightly coat the potatoes)
Or 2 tbsp. bacon grease (yummy)
Salt and pepper to taste
Slice the potatoes into desired shapes. You could cut like O’Brien potatoes or slice them into half-moons or pie piece shapes. You’ll want to try to cut them evenly but don’t stress about it, after all, it’s a potato.
Spread the potatoes out on a cookie sheet or two so that they are in a single layer. Now use the oil or bacon grease to drizzle over them. Using your hands (it’s messy but easier) toss the potatoes so they are all lightly coated and spread out in the pan again and give them a light sprinkling of salt and pepper. Pre heat the oven to 400 degrees. Place cookie sheet (or sheets) into the oven cook for 20 minutes then remove pans from oven, use a spatula to stir and flip potatoes. Place cookie sheets back in oven, stir and flip every 10-15 minutes until cooked to perfection. Cooking times will vary according to how you cut the potatoes.
After the first flip and stir, add ½ cup of diced onion, bell peppers, or a few cloves of minced garlic.
These potatoes store wonderfully in the fridge or freezer. Breakfast potatoes are the perfect accompaniment to your weekend breakfast, or make extras to re-heat during the week. Perfect for quick breakfast burritos or breakfast bowls.