These country potatoes are a perfect companion to your main breakfast fare.
While I make it a point not to eat many white potatoes, I know there are a lot clean eaters who do eat them. And since I love them more than I should, I will have them on special occasions… and this is definitely a special occasion kind of potato!
These will outdo any restaurant version because they actually taste like real potatoes. Not something that was processed beyond recognition, frozen, defrosted, and deep-fried before it landed on my plate as an afterthought to the main course.
Play with the amounts and the spices until you find that perfect combination for you. This recipe is meant to be more of a jump-start than an actual instruction for a morning dose of tubers. And frankly, this will work at any time of day. These would be great for dinner with a nice piece of chicken and a load of veggies. But any way you serve it, you’re in for some darn good country potatoes!
WHAT ARE COUNTRY POTATOES?
The name infers a particular style of potato. They are cooked in a skillet and often have various ingredients added as people like. Many recipes include just the potatoes and some spices. But they can also include ingredients such as onions and bell peppers. In the US, they are typically a breakfast food and are usually served as a side to a main course that is normally protein based such as eggs and/or bacon.
HOW TO COOK COUNTRY POTATOES:
- Don’t stir – The trick to really good country potatoes is not to stir them too often. Stir only when absolutely necessary because you want the starches to help brown the potatoes on the bottom of the pan.
- Cover, then uncover – You’ll want to cover this with a lid for cooking the potatoes faster, but then be sure towards the end to remove the lid and let everything brown nicely.
MORE HEALTHY POTATO RECIPES:
COUNTRY POTATOES RECIPE:
- 4 medium russet potatoes (washed well)
- 1 1/2 cups diced red onion
- 1 tbsp. dried parsley
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 2 tsp. dried marjoram (optional but tasty!)
- 1 tbsp. oil + extra if needed
- 1/2 cup chopped green bell peppers (optional)
- 1/2 cup chopped red bell peppers (optional)
- Sauté the onions in olive oil until they become translucent.
- Add all other ingredients to the pan and cover with a lid, keeping the heat at medium.
- Stir only when needed to keep from burning, and cook covered until the potatoes are soft.
- In the last few minutes of cooking, remove the lid and allow the potatoes to brown a bit.
- Salt and pepper to taste.