Recipe :: Breakfast Potatoes

14 May 2012




Singapore's Top Food and Cooking Blog | Recipe

On some mornings when I manage to wake up early to prepare breakfast, I like to make Breakfast Potatoes (aka Home Fries). It reminds me of those diner breakfasts and I am so happy to report it can’t get any easier to whip up together at home. It is very flavorful and perfect served as a side to eggs and toast for a complete breakfast. I usually like to make these potatoes fancier than normal, with the addition of caramelized balsamic onions, fresh rosemary from my herb garden and bacon.

The Moonberry Blog http://blog.moonberry.com

The Moonberry Blog http://blog.moonberry.com

The Moonberry Blog http://blog.moonberry.com

The Moonberry Blog http://blog.moonberry.com

The Moonberry Blog http://blog.moonberry.com

The Moonberry Blog http://blog.moonberry.com

Breakfast Potatoes

Ingredients

1 lb Yukon Gold Potatoes, cubed
1 large Vidalia Onion, julienned
1 tablespoon of Balsamic Vinegar
2 tablespoons Butter
2 slices Bacon, fried and crumbled
Sprig of Fresh Rosemary
Pinch of salt and pepper
Pinch of Paprika (optional)

Method

1. Melt butter in a skillet and sautee the onion slices until they caramelize.
2. Add balsamic vinegar to onions, mix well and set aside.
3. In the same pan, fry the cubed potatoes over medium-low heat. Do not disturb the potatoes too much, just turn them occasionally and allow them to brown. The end result we are trying to attain here is crispy sides.
4. Season with salt, pepper, rosemary and paprika.
5. Once potatoes are cooked, toss with caramelized onions and crumbled bacon.
6. Serve as a side to eggs and toast.

Other variations may include chopped bell-pepper, or the addition of sour cream as topping.

The key to making this dish is patience. In order for the potatoes to be crispy and nicely browned, you need medium-low heat and allow them to brown slowly as potatoes take a while to dry in the skillet. The first couple times I tried making this resulted in gooey soggy potatoes because I rushed it. The browning process is something that can’t be rushed. If the heat is too high, you will get potatoes that are burnt on the outside and still raw/crunchy inside. I prefer these to be chunky because it gives me a bigger surface for crispiness but if you are absolutely short on time, feel free to cut the potatoes down into smaller cubes (like 0.5″ sized).

The Moonberry Blog http://blog.moonberry.com

Mmmm, a hearty breakfast, don’t you think? :) If you have time on a weekend morning, please try making this at home and have your own stay-in brunch, complete with fixings such as sausage links, baked beans and oven-roasted tomatoes. Yummy!

PS: Caramelized balsamic onions is an excellent condiment that goes beyond breakfast. It is awesome as a burger topping, or over oven-roasted fish, roast chicken or sautéed with haricot verts.

The Moonberry Blog http://blog.moonberry.com


If you are a foodie like me, please join me in standing up for real food!

Food Revolution Day on 19 May is a chance for people who love food to come together to share information, talents and resources; to pass on their knowledge and highlight the world’s food issues. All around the globe, people will work together to make a difference. Food Revolution Day is about connecting with your community through events at schools, restaurants, local businesses, dinner parties and farmers’ markets. We want to inspire change in people’s food habits and to promote the mission for better food and education for everyone.




Leave a Reply

Your email address will not be published. Required fields are marked *