Best Linnys Breakfast Potatoes Recipes

BEST BREAKFAST POTATOES EVER

Steps:

• Preheat the oven to 425 degrees F.
• In a large bowl, toss together the potatoes, garlic, onion, green bell pepper, red bell pepper, olive oil, butter, seasoned salt, cayenne pepper and some kosher salt and pepper.
• Bake for 20 to 25 minutes, shaking the pan twice.
• Raise the heat to 500 degrees and bake until crisp and brown, 10 to 15 minutes.
• Sprinkle with a little more salt and pepper before serving.

LINNY'S BREAKFAST POTATOES

Steps:

• Over medium-high heat melt olive oil & butter in large non-stick skillet.
• Add potatoes, bacon, peppers & onions.
• After about 3 minutes (when peppers & onions are beginning to thaw) add basil, hot sauce, italian seasoning, red pepper, salt & pepper.
• Saute until potatoes are beginning to brown.
• Turn off heat and add cheeses.
• Stir again after cheese is melted and serve.

BREAKFAST POTATOES {CRISPY OVEN BAKED}

Steps:

• Preheat oven to 450 degrees. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray.
• Place potatoes in a mound in center of baking sheet. Drizzle with olive oil.
• Sprinkle potatoes with salt, pepper, garlic powder, paprika and onion powder. Toss well to evenly coat in oil and spices.
• Spread potatoes even into a single layer. Bake in center of preheated oven 15 minutes.
• Remove from oven, toss and continue to bake until just tender, about 15 minutes longer.
• Move oven rack about 5-inches from broiler.
• Broil potatoes about 2 - 3 minutes until slightly browned (keep a close eye on them and don't walk away they can brown quickly!).
• Remove and toss, continue to broil until golden brown and crisp on opposite side a minute or two longer. Serve warm.

LILLIAN'S POTATO AND CHEESE PIROGIES

Steps:

• In a mixing bowl, combine the water, oil and egg. Mix well. Add the salt and 3 cups of the flour. Mix until the dough comes together and form a smooth ball (see Cook's Note). Cover with plastic wrap and allow to rest for 30 minutes. For the filling: Pass the potatoes through a hand ricer. In a bowl combine the potatoes, cheese and oil. Mix well. Season with salt and pepper. Set aside. Turn the dough out onto a floured surface and roll to a square, about 14 inches and 1/4-inch thick. Cut the dough into3 inch squares. Place a spoonful of the filling in the center of each square. Wet the edges of the dough with a little water and fold the dough over to form triangle. Seal the edges completely. Bring a pot of salt water to a boil. Add the triangles and cook for about 4 to 5 minutes or until the triangles float for 1 minute. Remove and drain on paper towels. In a large skillet, melt half of the butter. Pan-fry the dumplings in batches. Cook until golden both sides, about 2 minutes. Remove and drain on paper towels. Season with salt. Serve warm with the sour cream and pickled red onions.