Best Brunch Potatoes Recipes

HEARTY BRUNCH POTATOES

Steps:

• Place potatoes in a saucepan and cover with water. Bring to a boil; reduce heat. Cook, uncovered, just until tender, about 10 minutes., Meanwhile, in a skillet coated with cooking spray, saute peppers, corn, onion and garlic until tender. Cut sausage into small chunks; add to vegetable mixture. Cook, uncovered, for 6-8 minutes or until heated through. , Drain potatoes; add to vegetable mixture. Add oil and pepper; mix well. Transfer to an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 35 minutes or until heated through.

BONNIE'S BREAKFAST BRUNCH POTATOES

Steps:

• 1. Peel, wash and dice the russet potatoes. There should be 4 cups of diced potatoes.
• 2. Place the wet diced potatoes in the 4 cup glass Pyrex measuring cup. (Don't add any extra water) Cover the Pyrex measuring cup with a piece of Saran Wrap. Microwave 3 minutes.
• 3. Stir potatoes gently. Cover the potatoes and microwave for 3 more minutes. Test with a fork. They should be done but not falling apart. There will be about a teaspoon of water in the Pyrex cup
• 4. Heat the skillet over medium high heat. Add oil and butter. When it is hot, but not smoking, transfer the cooked potatoes to the skillet, discarding any moisture in the cup.
• 5. Season with the garlic powder, paprika, salt and pepper.
• 6. Here is a close up.
• 7. Cook potatoes until golden brown. Don't over brown.
• 8. Drain potatoes on paper towels.
• 9. Place the potatoes in a serving bowl. Sprinkle chives over the top and serve. Enjoy!
• 10. Cook's Tip: The potatoes could be made a day ahead of time, if you are serving a crowd. Refrigerate the microwaved potatoes, and then bring them to room temperature before frying them.

BRUNCH POTATOES

Steps:

• 1. Wash and peel the potatoes. Place in a pot of boiling water and partially cook till about fork tender , about 10-15 minutes. Drain and cool under cold water to stop cooking.
• 2. Heat a large skillet to medium high heat and add the oil then the pepper and onions and cook for 5 minutes or until softened.
• 3. Add the potato pieces and the seasonings. Cook until the potatoes are golden and crisp, about 10 minutes. Serve as a side to your favorite eggs and bacon or sausage.

SIMPLY POTATOES BRUNCH BAKE

Steps:

• Cook bacon, crumble and set aside.
• Preheat oven to 350 degrees.
• Dice red pepper and chop spinach.
• In a non-stick pan heat oil on Medium heat, add Package of Simply Potatoes Diced Potatoes, cook for 3 minutes add Turkey Sausage to pan, cook turkey about 1/2 way add diced red pepper and seasonings to pan.
• Cut sausage into small pieces during cooking process. When turkey is thouroughly cooked add eggs and 1/4 of cheese, crumbled bacon chopped spinach -- scramble lightly still runny. In 9x12 baking dish cut parchment paper to fit bottom, butter or oil pan and paper. Melt remaining butter. Lay 8 phyllo sheets one by one buttering in between to cover bottom of pan and sides (may have to double to 16 depending on width, 8 side by side).
• Pour mixture into pan cover with remaining cheese put into preheated oven 25-35 minutes.

BRUNCH POTATOES

Steps:

• In a large bowl, combine potatoes, soup, sour cream, onion, green pepper and cheese. Pour into a greased 2-1/2-qt. baking dish. Combine cornflakes and butter; sprinkle over potato mixture. Bake at 350° for 40 minutes.

BRUNCH POTATOES ALFREDO WITH ROASTED PEPPERS

Steps:

• Heat oven to 350°F. Spray 11x7-inch or 12x8-inch glass baking dish with cooking spray. Place potatoes, bell peppers and green onions in baking dish; mix lightly. Top with Alfredo sauce; sprinkle with cheese.
• Bake uncovered 40 to 45 minutes or until golden brown. Sprinkle with additional green onion tops and chopped roasted red bell peppers if desired just before serving.

BRUNCH-STYLE TWICE-BAKED POTATOES FOR A CROWD

Steps:

• Heat oven to 400°F.
• Pierce each potato in several places with fork or sharp knife. Bake 1 hour or until tender. Cool slightly.
• Reduce oven temperature to 350ºF. Cut potatoes lengthwise in half; scoop out centers into medium bowl, leaving 1/8-inch-thick shells. Beat potato flesh with mixer 1 min. Add soup and sour cream; beat until fluffy. Stir in 1 cup cheese, bacon and onions.
• Spoon mashed potatoes into potato shells; top with remaining cheese. Place in shallow baking dish.
• Bake 15 min. or until heated through.

ZATARAIN'S BRUNCH POTATOES AND DIRTY RICE

Steps:

• Cook meat in large skillet on medium-high heat until no longer pink. Drain fat. Add water and Rice Mix to skillet; bring to boil. Reduce heat to low; cover and simmer 25 minutes or until rice and potatoes are tender. Remove from heat. Let stand 5 minutes
• Meanwhile, melt butter in another skillet on medium heat. Add eggs; cook and stir until firm
• Stir cooked bacon and eggs into rice mixture until well blended. Sprinkle with green onions.

HEARTY BRUNCH POTATOES

Steps:

• Place potatoes in a saucepan and cover with water.
• Bring to a boil; reduce heat.
• Cook uncovered, just until tender, about 10 minutes.
• Meanwhile, in a skillet coated with non-stick cooking spray, saute green and red peppers, corn, onion, and garlic until tender.
• Cut sausage into small chunks; add to vegetable mixture.
• Cook, uncovered, for 6 to 8 minutes or until heated through.
• Drain potatoes; add to vegetable mixture.
• Add olive oil and pepper; mix well.
• Transfer to an ungreased 9x13 inch baking dish.
• Bake, uncovered, at 350 degrees Fahrenheit, for 35 minutes or until heated through.

BRUNCH POTATOES

Steps:

• 1. Cut bacon into bite size pieces, and slice jalapeno's into rings. Place in skillet and cook till bacon is done. Meanwhile, wash potatoes and poke a hole in each with a knife. Place in the micro and cook for 10 min.
• 2. Remove potatoes and cut into bite size pieces. Add to bacon and jalapeno. Salt and pepper to taste. Cook on low stirring occasionally for about 10 min.
• 3. Top with shredded cheese and cilantro (opt).

BRUNCH POTATOES ALFREDO WITH ROASTED PEPPERS

Steps:

• Heat oven to 350°F. Spray 11x7-inch or 12x8-inch glass baking dish with cooking spray. Place potatoes, bell peppers and green onions in baking dish; mix lightly. Top with Alfredo sauce; sprinkle with cheese.
• Bake uncovered 40 to 45 minutes or until golden brown. Sprinkle with additional green onion tops and chopped roasted red bell peppers if desired just before serving.