Breakfast Potatoes

I’ve said it before, I’ll say it again: breakfast foods are one of our favorite foods in this house. From cinnamon roll waffles, to scrambled eggs, to potatoes, we love it! Breakfast for dinner is a common theme around here. The potatoes are a favorite of mine. Jon enjoys them, too — but I am the potato-aholic in this family. I could live off potatoes and be happy.

Because I love them so much, I want to share a recipe with you. Breakfast Potatoes.

Breakfast Potatoes {}

I have made these for several years. It’s a concoction all of my own, although I am sure I drew inspiration from other sources to make this delectable dish (however, I am not sure where so I am unable to site my source).

For you to make this dish, you need only the following:

  • 3-4 medium-sized Russet potatoes
  • 1 1/2 teaspoon of garlic powder
  • 2 teaspoons of paprika
  • 1/2 teaspoon of cayenne pepper
  • Olive oil, 1-2 tablespoons

To cook it up…

  • Peel your potatoes, if desired, and dice into small cubes (the smaller the potato bits, the quicker it will cook)
  • While peeling/cutting your potatoes, heat your oil in a saute pan (or other pan with a large surface area)
  • Place your potatoes in the pan, sprinkle with garlic powder, paprika and cayenne pepper — mix well
  • Stirring frequently, cook for about 20-25 minutes (or until potatoes are fork tender) on medium to medium-high heat
  • Serve along side your other favorite breakfast foods

And there you have this phenomenal dish. We enjoy it in our house, and I hope you can too!