Friday, May 14, 2010

Fried Breakfast Potatoes

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My picky eater is from the south, and having lived here most of his life, he's a "meat and potatoes" kinda' guy. When I was growing up, we didn't put a whole lot of effort into breakfast. It was normally cereal or a bagel. Come to find out, Tim was accustomed to eggs and potatoes every day. At first this intimidated me. In fact, the first time I made Tim eggs, he spit them out (I've come a long way, folks). I finally mastered this breakfast and would like to share it with you.

  • Potato(es)
  • Olive oil
  • Seasoning salt
  • Clean and skin potato. If you don't have a potato peeler, get one.
  • Slice in very thin layers
  • Allow about 2 tbls. of olive oil to simmer in a pan over warm stove (about a 7 out of 10)
  • Once you're done slicing the potatoes, put them in the pan (do not stack them) and generously salt with seasoning salt
  • After about 3 minutes, flip them over. They should be golden brown. 
  • Allow to sit about 3-5 more minutes on that side.
Not only is this recipe quick (it takes me about 10 minutes to put together), it's really not very high in calories. The potatoes we buy are 110 calories each, and the eggs are about 70 each. Yes, the olive oil has calories, but they're good calories :) Enjoy!

Love and breakfast,

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