These have to be one of the best breakfast potatoes dishes I have ever made! On New Years Day, I made a brunch for Daniel and I and this dish was certainly the best! It was so easy to make. The potatoes were so flavorful. They were soft and crispy at the same time. Feel free to add additional seasonings until desired taste.
- 2 pounds new red potatoes, cut into 3/4-inch pieces
- 2 tablespoons olive oil, divided
- 1 Vidalia onion, thinly sliced
- 1 red bell pepper, sliced
- Kosher salt and freshly ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon Neely’s BBQ seasoning (1 1/2 cups paprika, 3/4 cup sugar, and 3 3/4 tb. onion powder)
- 2 tablespoons roughly chopped fresh parsley leaves
In a saucepan over low heat, add the potatoes and cover with cold water by 2 inches. Simmer until the potatoes are tender, about 6 minutes. Drain the potatoes in a colander and reserve.
While the potatoes are cooking, heat a large cast iron skillet over medium-high heat and add 1 tablespoon of the olive oil. Add the onion and peppers and saute until lightly browned, about 5 minutes. Season with salt and pepper, to taste. Remove the vegetables to a bowl and reserve.
Into the same skillet, add the remaining 1 tablespoon of olive oil and the potatoes in a single layer. Let cook for 4 to 5 minutes so they form a slight crust. Turn the potatoes and continue to cook for 3 to 4 more minutes. Add the paprika and seasoning and continue to stir until the potatoes are cooked and crisp. Stir in the onion and bell pepper mixture. Season again with salt. Remove to a serving dish and garnish with parsley.
Recipe: Pat’s BBQ Home-Fried Potatoes – http://www.foodnetwork.com/recipes/neelys/pats-bbq-home-fried-potatoes-recipe/index.html
Monkey Bread… I have seen pictures of it, heard people talk about it, but never tried it before! So after seeing many blog posts about it, I knew I needed to at least try it! So this past weekend I made it. My overall thought was it was delicious, but a bit too sweet! Not sure if I should have used a different kind of biscuit (recipe called for the Grands Biscuits, but I didn’t have any of these on hand. So I just used the regular biscuits), or perhaps of pouring the brown sugar butter mixture over the bite sized biscuit pieces, I should have dipped each piece into the mixture. DH loved it though! I will definitely try to make this again, but I would possibly try a different recipe!
1/2 cup granulated sugar
1 teaspoon cinnamon
2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (again I used regular biscuits rather than the Grands)
1/2 cup chopped walnuts, if desired
1/2 cup raisins, if desired
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted
1. Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In a large storage plastic food bag, mix granulated sugar and cinnamon.
2. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.
3. In small bowl, mix brown sugar and butter; pour over biscuit pieces. 4 Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.