Breakfast Brunch Potatoes

Bonnie ^O^ .


To say that the idea of making potatoes for our brunch meal for our company was an afterthought is an understatement. The meal was almost prepared when I even thought about it. I can't believe that I have never tried cooking potatoes this way before. So fast and so easy. It only takes 6 minutes to cook them and a few more minutes to brown them. Everyone loved them and none were left. Enjoy!


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Stove Top


  • ·
    2 large russet potatoes
  • ·
    2 tablespoons butter
  • ·
    1 tablespoon olive or grape seed oil
  • ·
    ¼ teaspoon of garlic powder
  • ·
    ¼ teaspoon paprika
  • ·
    kosher salt and fresh ground black pepper to taste
  • ·
    2 tablespoons chives

  • ·
  • ·
    large seasoned cast iron or nonstick skillet
  • ·
    4 cup pyrex measuring cup
  • ·
    saran wrap

How to Make Breakfast Brunch Potatoes


  1. Peel, wash and dice the russet potatoes. There should be 4 cups of diced potatoes.
  2. Place the wet diced potatoes in the 4 cup glass Pyrex measuring cup. (Don't add any extra water) Cover the Pyrex measuring cup with a piece of Saran Wrap. Microwave 3 minutes.
  3. Stir potatoes gently. Cover the potatoes and microwave for 3 more minutes. Test with a fork. They should be done but not falling apart. There will be about a teaspoon of water in the Pyrex cup
  4. Heat the skillet over medium high heat. Add oil and butter. When it is hot, but not smoking, transfer the cooked potatoes to the skillet, discarding any moisture in the cup.
  5. Season with the garlic powder, paprika, salt and pepper.
  6. Here is a close up.
  7. Cook potatoes until golden brown. Don't over brown.
  8. Drain potatoes on paper towels.
  9. Place the potatoes in a serving bowl. Sprinkle chives over the top and serve. Enjoy!
  10. Cook's Tip: The potatoes could be made a day ahead of time, if you are serving a crowd. Refrigerate the microwaved potatoes, and then bring them to room temperature before frying them.

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