Easy Breakfast Potatoes




This dish makes a great side to a complicated main dish for brunch (like my first ever Ib'le, Artichoke Hearts and Eggs Hollandaise).  The potatoes work equally well beside simple scrambled eggs, or anything less complex, but they're also great as an accompaniement to a more ambitious menu, because once you put them together they need very little supervision.

This is my second ever Instructable and another entry into the Le Creuset brunch contest.  I love Le Creuset and I hope if you enjoy the recipe and the Ib'le you'll vote for me. :-)

Step 1: Gather All of Your Ingredients

The assembled ingredients will serve 2 - 3 large servings or 4 plus small servings.

 * Ranged around the cutting board: seasonings (salt, pepper, cayenne); olive oil as well.
 * On the cutting board: 5 medium potatoes (I prefer yellow, white or russet, as I don't mind leaving the skins on and they aren't tart like the skins of red potatoes) and one medium-large yellow onion.

Step 2: Slice the Potatoes

Cut the potatoes in half, then slice them into 1/8" thick slices like really thick potato chips.

Step 3: Drizzle Pan With Olive Oil.

Use about 1.5 tablespoons; enough to season the dish and keep the potatoes from sticking.

Step 4: Lay Potatoes in Pan

Try to lay them in the pan so they sit as flat as possible.

Step 5: Slice the Onions

Cut the onions in half, then slice them about 1/8" - 1/4" thick.

Step 6: Season Potatoes

Add two dashes of cayenne, then salt and pepper to taste.  Be careful not to overdo it with the cayenne, or your potatoes will be unbelievably spicy.

Step 7: Lay in the Onions

Again, a similar pattern to the potatoes; try to get them to lay flat across the top of the potatoes.

Step 8: Cover the Potatoes and Cook on Medium Heat

Stir them every five minutes and replace cover after.  When the potatoes are soft enough to cut through easily with the edge of a spatula, take the lid off and turn up the heat a couple of notches.  Add a drizzle of olive oil and mix in, to season and help brown the potatoes.  Cook for another 5 or so minutes, stirring every minute or so.

Step 9: Serve and Enjoy.

Serve with your favorite brunch main course and enjoy.



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    6 Discussions


    7 years ago on Introduction

    I like burnt tater... left over mashed potato pressed into small fry pan (like an omlet) cook until crispy one side then put plate on top flip pan and plate slide back into pan to crisp other side of potato round... yummy with a fry up of bacon and eggs etc. or burgers..

    2 replies

    Reply 7 years ago on Introduction

    I've made a similar dish and it was delicious with every protein I had it with! Thanks for the suggestion...are you thinking about making an Instructable for it?


    7 years ago on Introduction

    looks good ! If you use a non nonstick pan (cast iron or plain stainless) you'll be able to get a better crust. I like fried potatos wether they are sliced diced or squished but something in me says there has to be a crust, probably because thats how gramma's always were

    2 replies

    Reply 7 years ago on Introduction

    Thank you for the suggestion. :) I first made this dish up using a non nonstick pan, but that poor pan was ruined by my inexperienced lack of supervision in the last stage! Usually they do come out pretty soft in the nonstick pan, but it's oh so easy to clean!


    Reply 7 years ago on Introduction

    I've lost count of the number of pans I've destroyed trying to get a crust on beef or potatos or whatever. There's a reason cast iron is so popular, its kind of hard to wreck a pan you clean by throwing in a bonfire ! I thought I had done a fried potato "ible" but I checked before posting my loaded fried potatos "ible" the other day and realized that I had taken the pictures but never made the "ible" !