The Pioneer Woman Tasty Kitchen
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Basic Breakfast Potatoes

4.75 Mitt(s) 8 Rating(s)8 votes, average: 4.75 out of 58 votes, average: 4.75 out of 58 votes, average: 4.75 out of 58 votes, average: 4.75 out of 58 votes, average: 4.75 out of 5

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Level: Easy

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Description

This is one of those basic, unadorned, cowboy-friendly staples of my cooking repertoire that’s so utterly versatile, I just can’t help but love it. Called Breakfast Potatoes by some, Skillet Potatoes by others, they can be enjoyed in their simplest form or dressed up in any number of ways to suit whatever you’re doing.

Ingredients

  • 4 whole (to 5) Large Red Potatoes
  • 1 whole Onion
  • 1 Tablespoon Vegetable Or Canola Oil
  • 1 Tablespoon Bacon Fat
  • Salt And Pepper, to taste
  • Red And Green Bell Peppers, Diced (optional)

Preparation

Place potatoes in a large pot and cover entirely with water. Bring to a boil and cook until potatoes are fork tender. When they are ready, place the potatoes on a cutting board and dice them into 1-inch pieces.

Next cut up an onion into a large, rough dice.

In a large skillet heat oil and bacon fat over medium-low heat. Put the onions in the skillet and sauté until they start to turn brown. (You can also use red and green bell peppers diced up. If you do, throw them in at this point).

Next, throw in the diced potatoes. Stir well and then slightly press/pack then. Now you will cook them without stirring for several minutes. You want the pan to be hot enough to crisp the potatoes but not hot enough to char them. (Optional step: sprinkle a bit of flour over potatoes as they cook). Cook for several minutes and then flip them with a spatula. Salt and Pepper them as they cook. Cook until desired brownness.

Enjoy them! Spoon them into your breakfast burritos or place a fried egg on top or serve them alongside Eggs Benedict if you’re feeling especially saucy.

2 Comments

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texassabrina on 1.30.2010

I never thought I would have a jar of bacon grease in my fridge! These are TO DIE FOR. I have never been able to master the breakfast potato. Maybe it’s the grease, maybe the flour, maybe the iron skillet but whatever it is- it is RIGHT. I took my onions out before adding the taters and also used 1/2 a green pepper. Thanks for the great recipe!

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TammyB on 12.25.2009

So delicious and full of flavor! I made baked potatoes the previous night, so it was a simple matter to chop the potatoes and onion while the pan was heating up. The bacon grease REALLY makes the dish!

Served with an egg, sunny-side up on top…. YUM!

8 Reviews

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tadacreations on 9.18.2012

My family loves these. We make them all the time.

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The Church Cook (Kay Heritage) on 3.3.2012

Ree, I made this dish for my church for 75 people this morning. It was a great hit! Thanks so much for such a simple but fantastic recipe!

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sjallen07 on 7.6.2011

Really wonderful recipe! These taste just like potatoes in cafe breakfast burritios. You’ll definitely keep this recipe handy.

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subau on 6.20.2011

There was just something “off” about the texture, but that’s just me.

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Michelle on 6.4.2011

I made these on Easter morning and then again on Mother’s day and received rave reviews!

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