Breakfast Potatoes deserve their own category! They are a breakfast favorite and bad breakfast potatoes can ruin your entire breakfast! Breakfast potatoes are our favorite part of breakfast time each morning and it is a recipe that has to be done perfectly!
Why these Smokey Breakfast Potatoes are the best!
The flavor is powerful and unique – the flavor of these smokey breakfast potatoes are powerful but in the best way! Some breakfast potatoes are flavorless but these pack all the flavor!
NOT fried – These yummy smokey breakfast potatoes are not fried! Fried breakfast potatoes are not my thing and they might not be your thing either! If so, you are going to love this recipe even more. These are cooked on a skillet or grittle which really helped the seasoning marinate into the potatoes.
The ingredients for the Smokey Breakfast Potatoes
- 1 pound potatoes, diced into ½-inch pieces
- ½ cup onions, julienned
- 1 tbsp Tiffany’s Breakfast Seasoning
- 2 tbsp canola oil
Variation Tips
- If you would like to cook your potatoes the day before you can! Try my crockpot baked potatoes recipe. Keep an eye on the crockpot baked potatoes and take them out AS SOON AS they are al dente.
- If you do like not a little bit of spiciness then leave out the paprika in the Tiffany’s Breakfast Seasoning recipe.
Storage Tips
- Precooked potatoes can be cut into 1 inch squares once cool and topped with the oil and seasoning and stored in the fridge until the following more. They store and reheat very well!
- Store leftover breakfast potatoes in the refrigerator in an airtight container for up to 3 days.
- Best reheated on a skillet or griddle but a microwave works in a pinch!
Lunch Recipes
Smokey Breakfast Potatoes
I'm thrilled to share a breakfast recipe that holds a special place in my heart – Smoky Breakfast Potatoes. These golden nuggets of flavor have been a staple in my morning routine for years, and I can't wait for you to experience the culinary magic that unfolds with each bite. Let's embark on this delightful journey together!
Ingredients
- 1 pound potatoes, diced into ½-inch pieces
- ½ cup onions, julienned
- 1 tbsp Tiffany's Breakfast Seasoning
- 2 tbsp canola oil
Instructions
- Bring 3 quarts of salted water to a boil. Add diced potatoes and cook for approximately 10 minutes, or until just al dente.
- Drain potatoes and immediately plunge into 3 quarts of ice water to stop cooking. Stir occasionally and stain potatoes from ice water once completely cooled (about 5 minutes).
- In a mixing bowl, combine potatoes, add oil with Tiffany's Breakfast Seasoning and toss well, ensuring potatoes are evenly coated with oil and seasoning.
- Heat an electric griddle or nonstick pan over medium heat.
- Add potatoes and cook for 4½ minutes. Be careful not to crowd the pan, as you won't get proper browning.
- Use a rubber spatula to mix potatoes, separating the browned sides from the griddle and mixing with uncooked potatoes.
- Continue to cook for an additional 4½ minutes (for approximately 9 minutes total to be fully cooked and ready to serve).
