Wednesday, October 30, 2013

Oven Recipe ~ Breakfast Potatoes

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During the holidays my mom will spend the night instead of going home, and one time she walked in stating that she brought baked potatoes for breakfast.  I'll admit, I looked at her crazy, but said nothing.  The next morning, she whipped up some breakfast potatoes that tasted fantastic, and they cooked up quickly.  I quit looking at her crazy after than when she brought over baked potatoes for breakfast.  I even started baking extra potatoes and throwing them in fridge for a quick morning fix.


cooking oil
diced onion
salt & pepper to taste

Baking Directions:

Preheat oven to 400.   Wash and scrub potato clean.  I prefer to just completely peel the skin off my potatoes.  Poke 12-15 holes with fork all around the potato.  Bake for 1 hour.  If you baking more than 4 potatoes, increase time by 15-20 minutes.  When potatoes are cool enough to touch, place in storage container and store in fridge overnight.

Cooking Directions:

Dice up cold baked potatoes into small bite sized chunks.  Heat cooking oil in frying pan over medium heat.  Add onions and cook till just translucent.  Add diced potatoes and salt and pepper.  Cook and stir frequently to warm potatoes and brown to desired crispness and serve.  We love throwing an over easy egg or two on top of the potatoes.

 FYI, potatoes WILL explode in oven if not poked and baked long enough.  Exploded potato is not easy to clean out of the oven, so trust me...poke them!