15 ways to eat potatoes for breakfast - Taste table (2023)

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DoorElektra Pauletto/May 29, 2023 at 10:13 a.m. EST

Potatoes are filling, tasty and full of nutrients, an ideal breakfast food. Potatoes contain high concentrations of antioxidants and vitamins such as vitamins C and B6, especially if the nutritious skin is left on. Potatoes are also an important source of good gut bacteria that can aid in the digestive process. And if that weren't enough, studies have shown that potatoes can help us regulate our blood sugar levels, which means eating potatoes in the morning can help us cope with hunger pangs that can occur later in the day.

Hunger pangs can occur in response to a sudden drop in insulin, which regulates blood sugar, and this is especially true for people with diabetes. In short, if you want to start your day without feeling hungry, eat potatoes too early. Fortunately, there are so many tasty varieties of potatoes for breakfast, from latkes to hashish. Let's take a look at some of the best ways to eat potatoes for breakfast.

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Ireland is known for its love of potatoes. In fact, they love them so much that they will eat different types of potatoes in one dish. This is the nature ofboxy, a combination of grated raw potatoes and pre-cooked mashed potatoes invented in Ireland sometime around the 18th century. The peculiar name is believed to come from the Irish word "acstaí", which is derived from "bácús" meaning "bakery" or "arán bend tí" meaning "poor bread".

To prepare it, arm yourself with particularly starchy potatoes, such as the russet variety, then grate them and combine them with mashed potatoes, flour, baking powder and buttermilk. When your mixture is firm and thick, pour it into a greased or oiled skillet, just like good old American pancakes, and cook on both sides until lightly browned. Serve with sausage, bacon or fried eggs, or all together in true Irish breakfast fashion. If you want to be adventurous, know that boxty is incredibly versatile. It's perfectly delicious when made with dried fruit and dusted with powdered sugar, or turned into a quesadilla-like shell and filled with curry.

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Unless you're content to eat boxed cereal every day of your sad life, you probably already know all about the wonders ofshredded baked potatoes. This all-round favorite breakfast dish is made from shredded potatoes that have been fried until brown and crispy, sometimes with onions and various spices. But if you've ever bitten into a fork full of hash browns and found that some of them are a bit cold and gooey, you know that evenly cooked hash browns aren't that easy to pull off. To avoid this sad fate, we recommend following a few key steps.

First, counter-intuitively, try not to stir the potatoes once they're in the pot, as they may become limp. Instead, wait until they are hard enough to flip, even if it has to be done in parts. Second, make sure you're using the right pan. A non-stick or cast iron skillet will give your potatoes the time they need to get crispy without sticking to the bottom and becoming impossible to scrape off.

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The best thing you can do with a breakfast potato is to keep it simple and then top it with your favorite table centerpieces, such as a sunny-side up fried egg or savory sausage. To achieve this, an experienced frying pan is the right choice.

Nastyversion of chef Maxine Sius, Heat some olive oil in a frying pan, fry the chopped yellow onions until caramelized, then boil the potatoes, mash and roast in the oven for up to 20 minutes. Then combine the potatoes with thyme, rosemary and your caramelized onions.Another good option for frying potatoes in a panis to thinly slice your potatoes, with or without skin, fry them in an oiled skillet with salt, pepper and mixed spices, and when they are golden brown, add garlic powder and butter. And you don't even have to boil the potatoes first! Comfortable.

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We've already established that hash browns are great, but they're even better with cheese. Enter this wonderfullyhash brown and cheese breakfast casserole. The beauty of this recipe is that you can make it ahead of time and reheat it in the microwave after storing it in batches in the fridge or freezer. Of course, this means sleeping in on hash brown pot mornings.

To make it, simply combine 32 ounces of thawed, shredded frozen hash browns, a can of chicken soup, 1 cup of chopped onion, 2 cups of cheddar cheese, half a stick of melted butter, and black pepper and pour it all into a prepared baking dish. Top with even more cheese, as it's best to add as much cheese as possible and bake at 350 degrees Fahrenheit for 50 minutes. You may have noticed that this recipe does not call for salt. This is a good thing — between the cheese and the spiced chicken cream soup, there will be enough sodium in this pot to go around.

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While the hash brown stew is an illustration of utilitarian American comfort food, the kartoffelrösti, Swiss breakfast cereal, is an epitome of European sophistication. Take away our recipeby Thomas Odermatte.g. The first thing that is required is for the chef to put fresh oregano in cheesecloth and then tap it to release the oils. The recipe is practically the opposite of using chicken cream soup as an ingredient. But if you're up for the challenge, it's worth it.

After you've worked the oregano magic, grate the potatoes and soak a third of them in oregano-infused water, then bring everything back together before draining and adding all the grated potatoes to the pan. Cook for about 20 minutes before gently flipping the patty over. The secret of this recipe is its useschmaltzinstead of oil. These are essentially fatty chicken trimmings, melted and spread over your casserole. Served with a fried egg on top or with creamy, melted cheese.

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This quintessentially Spanish delicacy may look like a simple omelette or quiche, but its main ingredients are potatoes, olive oil and onions, with eggs taking second place. Prepare a Spanish omelette orSpanish tortillaby frying potatoes, onions and a little garlic in a pan with plenty of olive oil. When the items are cooked through but not yet browned, mix them thoroughly with the beaten egg. Pour the whole mixture into a pan and let it cook until the bottom is set but the top is still wet. Flip the tortilla completely onto a heatproof plate and brown the other side. The result should be a potato tortilla that is golden brown on the outside and creamy on the inside.

The secret behind a good Spanish omelette is the olive oil. Choose a good quality oil and use it between each step of the cooking process. Yukon gold potatoes are ideal for this recipe, but if you want to get creative, you can try itpurple potatoesfor a touch of color. If time isn't on your side, a quicker version of this dish can skip the potato prep and use leftover thick-cut fries or frozen steak fries instead of fresh potatoes.

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Curry is so good in Pakistan and Indiapeople even eat it for breakfast. The culture offers sweet options for a morning meal, e.gsweet semolina puddingand flatbread, known in Pakistan and North India as "halwa puri". But another breakfast spread in the region is aloo ki bhujia, a potato-based curry that's not to be missed if you want to start your day with a kick - spices have a way of really getting you going in the morning.

To prepare this dish, gather oil, red chilli powder, cumin, turmeric powder, fresh coriander, garlic paste and, if you're feeling generous, nigella seeds. And potatoes of course. Make sure to dice the potatoes so they don't take too long to cook, then fry them in a pan with the oil and garlic paste before adding the spices. Add water and continue to cook until the potatoes are fully cooked and infused with the flavor of the spices and the water has reduced. Add coriander and nigella seeds and serve for breakfast with rice or flat bread.

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Pancakes are a delicious American breakfast dish, but there are almost no nutrients in a typical batch of pancake batter. Not so with ourssweet potato pancake recipe. In fact, sweet potatoes are packed with vitamin A, vitamin C and manganese, as well as antioxidants that studies suggest may help fight cancer cell growth. So why not take advantage of all that health in your morning routine?

All you have to do is trade flour, milk, butter, sugar and a leavening agent for more than a handful of sweet potatoes and an equal amount of eggs. The process is simple: cook your sweet potato the way you choose—microwave, boil, bake—then mash the insides and combine them one egg at a time. potato. Then place patties of your mixture on a baking sheet as you would regular pancakes. After that, these pancakes are at your mercy. Add cinnamon, maple syrup, fresh fruit or whatever you like for the perfect pancake morning.

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Many people think that a meal can't be considered breakfast if it doesn't contain bacon. This is sound judgment. Bacon goes with everything - eggs, toast, baked beans, English muffins and even syrupy pancakes. Bacon has a way of complementing just about any food that accompanies it. This is especially true for sweet potatoes, why thiscasserole of sweet potato and baconthe recipe works so well. But don't be fooled; if you're used to sweet potato casseroles topped with buckets of marshmallows, this is a very different casserole.

First, prepare your bacon strips in the oven or a casserole while you peel and cut your sweet potatoes into equal-sized cubes. Cook them for about 20 minutes, drain and mash together with butter, cream, salt, pepper and a pinch of brown sugar for depth. Spread the puree on a baking sheet, top with shredded Gruyère cheese and crumbled cooked bacon, and bake at 400 degrees Fahrenheit for 10 minutes. This may take a little more time than your classic egg and bacon breakfast, but it's a refreshing addition to your bacon breakfast.

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Potatoes can be mashed, roasted, fried, and grated in all sorts of ways, each time transforming them into something that looks, feels, and sometimes tastes completely different from the other iterations. One such variation ispotato bun, made with mashed potatoes that come out of the oven and look like bonafide buns.

To prepare this culinary magic, boil and mash your potatoes, reserving some of your cooking water. Then mix these two ingredients with yeast, sugar, flour, softened butter, salt, lemon juice and eggs. From then on, treat your concoction like regular bread dough and knead it, let it rise a few times and bake it into rolls at 350 degrees Fahrenheit for about 30 minutes. After you have slathered them with butter and sprinkled them with flakes of sea salt, you can serve your potato rolls with one of the main breakfast foods. They are especially good at scraping the sticky yolk off an egg sunny side up.

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If you come late in the morning, you may only have time to prepare a quick toast with butter. But what if instead of toast you made a delicious, nutritious bread?spicy sweet potato breadthe evening before? This turns your toast rush into an enjoyable morning experience without compromising your commute. Set aside some time over the weekend to prepare this delicious bread, and if you don't plan on eating it in a few days, you can cut it up and put it in the fridge or freezer and then pop those slices in the toaster doing. when the time comes.

For this recipe, combine all-purpose and whole-wheat flour and spices -- cinnamon, cardamom, cloves, and nutmeg -- before mixing with the wet ingredients and sugar mixture, including grated sweet potatoes. Pour the batter into a greased loaf pan and bake at 350 degrees Fahrenheit for about 1 hour. Come tomorrow, you want something much better than toast, but just as quick to munch on as you run out the door.

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Smoothies, as standalone meals, can feel a little weak at times, leaving you hungry, unsatisfied and craving a snack. Addsweet potatoes for a smoothiehowever, everything changes.

Start gathering your ingredients around your blender. You will need frozen sweet potato cubes, dates, bananas, milk of your choice, Greek yogurt, almond butter, vanilla extract, and spices such as cinnamon, nutmeg, and ground cloves. Blend everything for about two minutes or until completely smooth. And believe it or not, that's all it takes to make a healthy, balanced breakfast. The vitamins in the fruit and carrot will give you a good boost, while the starch from the sweet potato will keep your stomach full all morning. Not to mention that this particular smoothie is also travel-friendly. Pack it up and take it to the gym for pre-workout pick-up, or enjoy it in the car on your way to work.

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A lot of peopleconfuse home fries and hash browns, so don't feel bad if you just did a double take and thought you had déjà vu. But there are actually quite a few differences between the two dishes, especially in how the potatoes are sliced, cooked, and combined with other ingredients. Since we've already covered hash browns, it will become clear just how pronounced these differences are when we get into ourhome fries recipe.

This is one of the simplest breakfast dishes you can make. Boil the diced potatoes for a few minutes without removing the skins, then fry them on the stove in a little seasoned salt and olive oil for a maximum of 10 minutes, stirring frequently, until crispy on the outside. Serve them immediately with side dishes of your choice, but remember that if you set them aside for another day, it is best to reheat them in the oven or airfryer. A microwave can produce damp results.

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If you ever get tired of bacon or sausage — not that you ever would — you can always eat chorizo ​​for breakfast meat. For that purpose we have the idealchorizo ​​hash an owner's recipe.

After cooking your fresh chorizo ​​in a skillet, use the same utensil to saute the onion and chopped coriander stalks. This step is essential: if you change the pan, you can lose the wonderfully melted fat that comes from heating semi-cured or raw chorizo. Using the same pan for everything will give your dish a deeper flavor while maximizing the chorizo. Then add the grated potatoes with a little butter and fry until the mixture is golden brown, then it's time to add the peppers. Last but not least, make a few dimples in the potatoes and add some eggs, then cook them to gooey perfection.

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One of the great things about casseroles is that you can prepare them ahead of time and they will taste just as good, if not better, than the day they were made. Another great thing about them is that they lend themselves very well to being prepared in a slow cooker, meaning you can do all the prep work in the evening and wake up to a warm and fragrant kitchen smell like your mom just broke into your house to to cook. make you a surprise breakfast.

To prepare ourSlow cooker breakfast dish, beat the eggs with onion powder, garlic powder, dill, salt and pepper. Grease the slow cooker and pour in half a bag of frozen hash browns. Add half of the onion, sausage, cheese and egg mixture and repeat the process in another layer. All this should not take longer than 15 minutes. Then just set your crock to cook on low for eight hours and you're good to go.