11 Savory Breakfast Potatoes

Classic French Lyonnaise Potatoes

Hailing from the culinary capital of Lyon, France, Lyonnaise potatoes are a masterclass in the art of pan-frying. This dish traditionally utilizes leftover boiled potatoes, but the best results come from intentionally parboiling waxy potatoes to maintain their structure during the caramelization process. It is characterized by the harmonious marriage of thinly sliced, golden-brown potatoes and deeply caramelized yellow onions, finished with a generous dusting of fresh parsley. The secret to a perfect Lyonnaise lies in the technique of frying the components separately before combining them, ensuring that the onions do not burn while the potatoes achieve their signature crunch. This dish has been a staple in French bistros for over a century, providing a rich and aromatic side that elevates a simple breakfast of eggs or grilled meats. It represents the rustic elegance of French country cooking, where humble ingredients are treated with respect to produce a dish that is far greater than the sum of its parts.

Ingredients

• 1.5 lbs Yukon Gold potatoes, peeled and sliced into 1/4-inch rounds
• 2 large yellow onions, thinly sliced into half-moons
• 4 tablespoons unsalted butter, divided
• 2 tablespoons extra virgin olive oil
• 1/2 cup fresh Italian flat-leaf parsley, finely chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper

Directions

1. 1

   1. Begin by placing the potato rounds in a large pot and covering them with cold water by at least two inches. Add a generous pinch of salt to the water and bring it to a boil over high heat. Once boiling, reduce the heat to a simmer and cook the potatoes for exactly 5 to 6 minutes. They should be just tender enough to be pierced with a fork but still firm enough to hold their shape without crumbling. Drain them immediately and let them sit in a colander for 5 minutes to allow surface moisture to evaporate.

2. 2

   2. In a large cast-iron or heavy-bottomed skillet, melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium heat. Once the butter is foaming, add the sliced onions and a pinch of salt. Cook the onions slowly, stirring frequently, for about 15 to 20 minutes. You are looking for a deep, golden-brown caramelization rather than a quick sear. If the onions begin to stick or brown too quickly, add a teaspoon of water to deglaze the pan. Once caramelized, remove the onions from the skillet and set them aside on a plate.

3. 3

   3. Increase the skillet heat to medium-high and add the remaining 2 tablespoons of butter and 1 tablespoon of olive oil. Arrange the parboiled potato slices in a single layer, ensuring they are not overcrowded (you may need to do this in batches). Fry the potatoes undisturbed for 4 to 5 minutes until the bottom side is deeply golden and crispy. Carefully flip the slices using a wide spatula and fry the other side for an additional 3 to 4 minutes.

4. 4

   4. Once the potatoes are crisp, return the caramelized onions to the skillet. Gently toss the mixture together using a folding motion to avoid breaking the potato slices. Season with the remaining salt and cracked black pepper. Continue to cook for another 2 minutes to allow the flavors to meld. Remove the skillet from the heat and immediately toss in the fresh chopped parsley. Serve hot as a base for poached eggs or alongside a traditional omelet.

Traditional Spanish Tortilla de Patatas

The Tortilla de Patatas, or Spanish Omelet, is perhaps the most iconic dish in Spanish cuisine, served at nearly every tapas bar from Madrid to Seville. Unlike a French omelet, the Spanish tortilla is a thick, cake-like structure where the eggs act as a custard-like binder for thinly sliced potatoes and onions that have been gently poached in olive oil. The texture should be soft and slightly succulent in the center, rather than dry or over-cooked. Historically, this dish was a way for Spanish peasants to stretch expensive eggs using abundant and inexpensive potatoes and onions. Today, it is enjoyed at all times of day, but it is particularly beloved as a hearty breakfast or mid-morning snack. The quality of the olive oil is paramount in this recipe, as the potatoes absorb much of its flavor during the poaching process. It is a dish of patience and timing, requiring a careful flip to ensure both sides are cooked to a uniform golden hue.

Ingredients

• 1.5 lbs Yukon Gold potatoes, peeled and sliced into 1/8-inch thick rounds
• 1 large white onion, thinly sliced
• 6 large organic eggs
• 1.5 cups high-quality extra virgin olive oil
• 1.5 teaspoons sea salt
• 1/4 teaspoon black pepper

Directions

1. 1

   1. In a medium-sized non-stick skillet (about 8 to 10 inches), heat the olive oil over medium-low heat. Once the oil is shimmering but not smoking, carefully add the sliced potatoes and onions. The oil should almost cover the vegetables. This process is poaching, not frying; you want the potatoes to become tender and translucent without developing a brown crust. Cook for 15 to 20 minutes, gently turning the mixture occasionally with a wooden spoon until the potatoes are soft enough to be broken with the edge of the spoon.

2. 2

   2. Place a large colander over a heat-proof bowl and carefully drain the potato and onion mixture. Reserve the flavored olive oil for future use. Allow the potatoes and onions to cool slightly for about 5 minutes. In a large mixing bowl, beat the 6 eggs with the sea salt and black pepper until well combined but not frothy.

3. 3

   3. Gently fold the warm potato and onion mixture into the beaten eggs. Let the mixture sit for at least 10 to 15 minutes. This is a critical step as it allows the potatoes to absorb some of the egg, which helps create the traditional dense and creamy texture of the finished tortilla.

4. 4

   4. Wipe out the skillet used earlier and add 1 tablespoon of the reserved olive oil. Heat the pan over medium heat, then pour in the egg and potato mixture, spreading it evenly. Reduce the heat to low and cook for about 8 to 10 minutes. You can use a spatula to run around the edges and gently shake the pan to ensure it isn't sticking. The tortilla is ready to flip when the edges are set and the center is no longer liquid, though still slightly wet on top.

5. 5

   5. To flip, place a large flat plate upside down over the skillet. Using oven mitts, firmly hold the plate against the skillet and quickly invert it so the tortilla falls onto the plate. Carefully slide the tortilla back into the skillet, raw side down. Use the spatula to tuck the edges under to create a rounded shape. Cook for another 3 to 5 minutes. The center should remain slightly soft. Slide the finished tortilla onto a clean plate and let it rest for at least 10 minutes before slicing into wedges. It is equally delicious served warm, at room temperature, or cold.

Crispy Skillet Potatoes O'Brien

Potatoes O'Brien is a classic American diner staple that is believed to have originated in New York City or Boston in the early 20th century. Named after its likely Irish-American creators, this dish features small, uniform cubes of potatoes fried until crisp with vibrant red and green bell peppers and a touch of piquant onion. The key to an authentic O'Brien is the precise dicing of the ingredients, which ensures that every bite contains a perfect ratio of potato to pepper. It provides a colorful and festive addition to any breakfast spread, offering a sweet crunch from the peppers that balances the earthy, starchy profile of the potatoes. Unlike many other fried potato dishes, Potatoes O'Brien are often characterized by their bright colors, as the peppers are added late enough in the cooking process to retain their vivid hues and a slight snap in texture. It is the ultimate companion to crispy bacon and over-easy eggs, providing a textural contrast that defines the classic American breakfast experience.

Ingredients

• 2 lbs Russet potatoes, peeled and cut into 1/2-inch cubes
• 1 large green bell pepper, diced into 1/4-inch pieces
• 1 large red bell pepper, diced into 1/4-inch pieces
• 1 small yellow onion, finely diced
• 3 tablespoons vegetable oil
• 2 tablespoons unsalted butter
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste

Directions

1. 1

   1. Start by prepping the potatoes. After dicing them into uniform half-inch cubes, place them in a large bowl of cold water for at least 15 minutes. This removes excess surface starch, which is the secret to achieving a crispy exterior rather than a gummy one. Drain the potatoes and pat them extremely dry with a clean kitchen towel; any remaining moisture will cause them to steam rather than fry.

2. 2

   2. Heat the vegetable oil and butter in a large heavy skillet (cast iron is preferred for heat retention) over medium-high heat. Once the butter has melted and the foam has subsided, add the potato cubes. Spread them into an even layer and leave them undisturbed for at least 5 to 7 minutes. Resisting the urge to stir is vital for developing a deep, golden-brown crust.

3. 3

   3. Once the bottom layer is crispy, use a spatula to flip the potatoes. Continue to cook for another 10 minutes, tossing every few minutes, until the potatoes are nearly cooked through and golden on all sides. Lower the heat to medium.

4. 4

   4. Add the diced onion, red bell pepper, and green bell pepper to the skillet. Sprinkle the garlic powder, onion powder, and smoked paprika over the mixture. Stir frequently for about 5 to 8 minutes. You want the onions to become translucent and the peppers to soften slightly while still maintaining their bright colors and a bit of their structural integrity.

5. 5

   5. Season generously with salt and black pepper. Taste a potato to ensure it is creamy and soft on the inside. If the potatoes are still firm but the exterior is browning too much, cover the pan with a lid for 2 minutes to allow the steam to finish the centers. Serve immediately while the exteriors are at their peak crispiness.

Traditional Swiss Potato Rösti

Rösti is the national dish of German-speaking Switzerland and was originally eaten as a hearty breakfast by farmers in the canton of Bern. It consists of grated potatoes that are shaped into a large, flat cake and fried until the exterior is incredibly crisp and the interior remains buttery and tender. While modern variations might include bacon, cheese, or onions, the traditional version relies solely on the quality of the potato and the technique of the cook. The choice between using raw or parboiled potatoes is a matter of fierce debate in Switzerland; however, using parboiled potatoes that have been chilled overnight is generally considered the secret to achieving the perfect 'shred' that doesn't turn into a mushy mash. This dish represents the ultimate expression of potato texture, moving from a glass-like crunch on the outside to a melt-in-the-mouth center. It is often served as a large communal cake and sliced like a tart, making it a spectacular centerpiece for a weekend brunch.

Ingredients

• 1.5 lbs waxy potatoes (like Yukon Gold), scrubbed
• 4 tablespoons high-quality unsalted butter, clarified if possible
• 1.5 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh chives, finely snipped (for garnish)

Directions

1. 1

   1. For the best results, begin this recipe the night before. Boil the whole, unpeeled potatoes in salted water for about 12 to 15 minutes. They should be only partially cooked (parboiled); a knife should encounter resistance in the center. Drain the potatoes and refrigerate them overnight in their skins. This chilling period allows the starches to retrocalculate, which is essential for the characteristic Rösti texture.

2. 2

   2. The next morning, peel the chilled potatoes and grate them using the coarse holes of a box grater. You want long, distinct shreds rather than a fine pulp. Place the shredded potatoes in a bowl and gently toss with the salt and pepper. Avoid over-mixing, as you want to keep the shreds individual and airy.

3. 3

   3. Heat a 9 or 10-inch non-stick or well-seasoned cast-iron skillet over medium heat. Add 2 tablespoons of butter and swirl to coat the bottom and sides. Once the butter is hot and bubbling, add the grated potatoes to the pan. Gently level the top with a spatula to form a disc, but do not press down firmly; you want the interior to remain light.

4. 4

   4. Cook the Rösti for about 10 to 12 minutes on the first side. Use your spatula to occasionally press the edges inward to keep the circular shape. You are waiting for a deep golden-brown crust to form. To check, lift an edge slightly; it should be dark and rigid.

5. 5

   5. Place a flat plate or a lid over the skillet and quickly invert the pan so the Rösti sits on the plate. Add the remaining 2 tablespoons of butter to the skillet. Once melted, carefully slide the Rösti back into the pan, uncooked side down. Use the spatula to tidy the edges once more.

6. 6

   6. Fry for another 10 minutes until the second side is equally crispy and golden. Slide the finished cake onto a cutting board and let it rest for 2 minutes. This allows the internal steam to settle so the cake holds together when sliced. Garnish with fresh chives and serve in wedges.

Artisanal Corned Beef Hash

Corned beef hash is a soul-warming breakfast tradition that traces its roots back to the resourceful kitchens of early American and British settlers. It was born from the necessity of repurposing the remains of a 'boiled dinner'—typically corned beef, cabbage, and potatoes—into a new and appetizing meal the following morning. The hallmark of a truly artisanal hash is the texture; the beef and potatoes should be hand-diced into small, uniform cubes rather than ground into a paste, allowing for distinct pockets of flavor and varied crunch. When the salt-cured beef hits the hot skillet, its fat renders out, acting as the primary cooking medium for the potatoes and infusing them with a deep, savory brine. This recipe focuses on creating a thick, caramelized crust that provides a satisfying snap before revealing the tender, seasoned interior. It is traditionally crowned with poached or fried eggs, where the liquid yolk serves as a rich, natural sauce that binds the salty meat and earthy potatoes together in a perfect bite.

Ingredients

• 12 oz cooked corned beef, hand-diced into 1/4-inch cubes
• 1.5 lbs Yukon Gold potatoes, peeled and diced into 1/4-inch cubes
• 1 large yellow onion, finely chopped
• 2 tablespoons unsalted butter
• 1 tablespoon vegetable oil
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon black pepper
• Salt (to be used sparingly due to the beef's saltiness)

Directions

1. 1

   1. Place the diced potatoes in a medium saucepan and cover with cold salted water. Bring to a boil and cook for only 3 to 4 minutes. You want the potatoes to be 'par-cooked'—tender on the outside but still firm in the middle. Drain and spread them out on a baking sheet to air-dry for 10 minutes. Dry potatoes are the key to a crispy hash.

2. 2

   2. In a large, heavy skillet (preferably cast iron), heat the oil and butter over medium heat. Add the chopped onions and sauté for about 5 minutes until they are soft and translucent. Do not brown them at this stage, as they will continue to cook with the beef and potatoes.

3. 3

   3. Increase the heat to medium-high and add the diced corned beef and par-cooked potatoes to the skillet. Stir in the Worcestershire sauce and black pepper. Use a large spatula to press the mixture down firmly into the bottom of the pan, creating a compact cake. This maximizes contact with the heat source.

4. 4

   4. Let the hash cook undisturbed for at least 6 to 8 minutes. You are looking for a thick, dark brown crust to form on the bottom. Occasionally use a metal spatula to peek underneath; if it is not yet dark and crispy, continue cooking. Resist the urge to stir frequently.

5. 5

   5. Once a crust has formed, use the spatula to turn the hash over in sections. It doesn't need to be flipped as a single piece like a tortilla; breaking it up slightly allows for more surface area to get crispy. Press the mixture down again and cook for another 5 to 6 minutes.

6. 6

   6. Continue this process of flipping and pressing until you have a mixture of very crispy bits and tender, steaming sections. Stir in the fresh parsley at the very end. Taste for salt, though the corned beef usually provides enough. Serve immediately, ideally with two eggs cooked to your preference perched on top.

Traditional Bombay Breakfast Potatoes (Aloo Masala)

In the bustling streets of Mumbai, breakfast is often a vibrant and spiced affair, with Aloo Masala serving as a beloved cornerstone. These potatoes are not just a side dish; they are a fragrant explosion of turmeric, mustard seeds, and curry leaves that offer a warm start to the day. Traditionally served with fluffy puri (fried bread) or tucked into a dosa, these potatoes are cooked until they are soft and slightly smashed, allowing them to absorb the aromatic oils and spices. The dish reflects the complex spice profile of Indian cuisine, balancing the earthiness of cumin with the bright pop of mustard seeds and the subtle heat of green chilies. Unlike Western breakfast potatoes, which prioritize a crispy skin, Bombay potatoes are prized for their infusion of flavor throughout the entire vegetable. It is a comforting, vegetarian dish that provides a lingering warmth and a depth of flavor that is both exotic and deeply satisfying.

Ingredients

• 1.5 lbs Russet potatoes, peeled and cut into 1-inch cubes
• 3 tablespoons vegetable oil or ghee
• 1 teaspoon yellow mustard seeds
• 1 teaspoon cumin seeds
• 1/4 teaspoon asafoetida (hing) - optional but traditional
• 1 medium red onion, finely chopped
• 2 green chilies, slit lengthwise
• 10-12 fresh curry leaves
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon Kashmiri red chili powder
• 1 teaspoon salt
• 1/2 cup fresh cilantro, chopped
• Juice of half a lemon

Directions

1. 1

   1. Boil the potato cubes in salted water until they are fully tender but not falling apart, roughly 10 to 12 minutes. Drain them and set aside. Unlike other recipes where you want the potatoes dry, a little residual moisture here helps create the slightly saucy consistency typical of Aloo Masala.

2. 2

   2. Heat the vegetable oil or ghee in a large wok or deep skillet over medium heat. Once the oil is hot, add the mustard seeds. When they begin to pop and splutter (this is called 'tempering'), add the cumin seeds and the asafoetida. After about 10 seconds, add the curry leaves and the slit green chilies. Be careful as the curry leaves may pop in the oil.

3. 3

   3. Add the finely chopped red onions to the pan. Sauté for 5 to 7 minutes until the onions are golden and soft. The onions provide the base texture for the spice paste.

4. 4

   4. Reduce the heat to low and add the turmeric powder and red chili powder. Stir quickly for 30 seconds to toast the spices without burning them. Burning the turmeric will result in a bitter taste.

5. 5

   5. Add the boiled potatoes to the skillet. Use your spatula to gently break some of the potato cubes apart; this releases starch which thickens the spices and creates a coating. Season with salt. Toss everything together thoroughly so every piece of potato is stained yellow by the turmeric.

6. 6

   6. Cover the pan and let it cook on low heat for 5 minutes. This 'dum' process allows the potatoes to fully absorb the spice aromatics. Remove the lid, stir in the fresh cilantro, and squeeze the fresh lemon juice over the top. The acidity of the lemon is essential to brighten the heavy spices. Serve warm with flatbread or as a stand-alone savory bowl.

Southern Style Skillet Fried Potatoes and Onions

In the American South, skillet-fried potatoes are more than just a breakfast side; they are a tradition often referred to simply as 'home fries.' This recipe is characterized by its rustic preparation—often using unpeeled potatoes and whatever fat is on hand, most traditionally bacon drippings. The dish is defined by its contrast of textures: some potato edges are nearly charred and crunchy, while others remain soft and steamed. The inclusion of heavy-handed slices of sweet onion adds a sugary caramelization that balances the salty fat. This is the kind of dish that was historically prepared in a well-seasoned cast-iron skillet over a wood-burning stove, and that legacy of high-heat searing continues to define its flavor profile today. It is unpretentious, hearty, and designed to provide long-lasting energy. Served alongside a plate of biscuits and gravy or thick-cut ham, Southern fried potatoes are the heart of a country breakfast.

Ingredients

• 2 lbs Russet or Red Bliss potatoes, cut into 1/2-inch thick slices or wedges
• 1 large Vidalia or sweet onion, sliced into thick rings
• 3 tablespoons bacon grease (or vegetable oil)
• 1 tablespoon unsalted butter
• 1 teaspoon Lawry's seasoned salt (or plain kosher salt)
• 1/2 teaspoon cracked black pepper
• 1/4 teaspoon cayenne pepper (optional for heat)

Directions

1. 1

   1. If using Russet potatoes, you may peel them, but for Red Bliss, keeping the skin on adds a traditional rustic texture. Cut the potatoes into slices or wedges about half an inch thick. To ensure they cook properly in the skillet, soak them in cold water for 10 minutes to remove starch, then pat them completely dry with paper towels.

2. 2

   2. Place a large cast-iron skillet over medium-high heat and add the bacon grease. Bacon grease is essential for the authentic smoky flavor of the South; if you don't have it, use vegetable oil but add a bit more butter later. Once the fat is shimmering, add the potato slices in a thick layer. Do not worry about a single layer; in this style, the layering helps some pieces steam while others fry.

3. 3

   3. Cover the skillet with a tight-fitting lid and cook for about 5 to 7 minutes. This initial steaming softens the interior of the potatoes quickly. After 7 minutes, remove the lid and use a large metal spatula to turn the potatoes. They should be starting to brown on the bottom.

4. 4

   4. Add the thick-cut onion rings and the tablespoon of butter to the pan. Season with the seasoned salt, black pepper, and cayenne. From this point on, leave the lid off. This allows the moisture to escape so the potatoes can crisp up.

5. 5

   5. Continue to fry, turning every 3 to 4 minutes. You want the onions to soften and eventually char slightly at the edges, and the potatoes to develop a variety of textures—some very crispy and dark, others golden and tender. This takes about 15 to 20 minutes total.

6. 6

   6. Once the potatoes are tender all the way through and you have reached your desired level of 'crunch,' remove from the heat. Drain any excess grease by tilting the skillet or using a slotted spoon. Serve immediately while piping hot, preferably with a side of hot sauce.

Bacon and Leek Potato Galette

A potato galette is a refined, French-inspired take on the breakfast potato, where thin, translucent slices of potato are arranged in a beautiful, overlapping concentric pattern to create a tart-like appearance. This savory version incorporates the sweet, mild flavor of sautéed leeks and the smoky crunch of slab bacon between the layers of potato. The result is a sophisticated dish that is as visually stunning as it is delicious. The galette relies on the natural starches of the potato to bind the layers together, creating a cake that is crispy and golden on the top and bottom while remaining buttery and soft in the middle. It is a slower process than a quick scramble, making it perfect for a leisurely Sunday brunch where presentation matters. The combination of leeks and bacon provides a classic flavor profile that feels both timeless and luxurious, especially when served with a dollop of crème fraîche or a side of smoked salmon.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled
• 2 large leeks, white and light green parts only, thinly sliced
• 4 strips of thick-cut bacon, diced
• 1/2 cup unsalted butter, melted
• 1 tablespoon fresh thyme leaves
• 1 teaspoon sea salt
• 1/2 teaspoon white pepper

Directions

1. 1

   1. Preheat your oven to 400°F (200°C). In a small skillet, fry the diced bacon over medium heat until it is crispy and the fat has rendered. Use a slotted spoon to remove the bacon bits and set them aside. In the same pan with the bacon fat, add the sliced leeks and sauté until they are soft and translucent, about 5 minutes. Set the leeks and bacon aside.

2. 2

   2. Using a mandoline or a very sharp chef's knife, slice the potatoes into paper-thin rounds (about 1/16th of an inch). Place the slices in a large bowl and pour the melted butter over them. Add the salt, white pepper, and fresh thyme. Toss gently with your hands to ensure every single slice is thoroughly coated in butter; this is what prevents the galette from being dry.

3. 3

   3. Generously butter a 9-inch ovenproof non-stick skillet or a round cake pan. Begin creating the base layer by arranging potato slices in a concentric circle, starting from the outside and working toward the center, overlapping them like fish scales. This will be the top of the galette when flipped, so make it look neat.

4. 4

   4. After the first two layers of potatoes, spread half of the sautéed leeks and bacon bits evenly over the surface. Add another two layers of potatoes, then the remaining leeks and bacon. Finish with the remaining potato slices, creating a final neat layer.

5. 5

   5. Place the skillet on the stovetop over medium heat for 5 minutes. This starts the browning process for the bottom crust. Afterward, place a piece of parchment paper over the potatoes and weigh them down with a slightly smaller ovenproof lid or pan. This compression is vital for the galette to hold its shape.

6. 6

   6. Transfer to the oven and bake for 30 minutes with the weight on. Remove the weight and parchment paper, and bake for another 15 to 20 minutes until the edges are dark golden brown and a knife slides easily into the center. Let it rest for 10 minutes, then carefully invert onto a serving platter and slice into elegant wedges.

Garlic and Herb Smashed Fingerling Potatoes

Smashed potatoes offer the best of both worlds: the fluffy, creamy interior of a baked potato and the ultra-crispy edges of a French fry. Fingerling potatoes, with their thin skins and buttery flesh, are the ideal candidate for this technique. The process involves boiling the potatoes whole until tender, then 'smashing' them flat to increase their surface area before roasting or frying them at a high temperature. This traditional preparation has gained immense popularity in modern farm-to-table breakfast menus because of its rustic appearance and intense flavor. By using a mixture of garlic-infused oil and fresh woody herbs like rosemary and thyme, the potatoes become a vessel for aromatics. Each 'nook and cranny' created by the smashing process acts as a trap for the garlic and herbs, ensuring that every bite is seasoned to perfection. They are the perfect savory accompaniment to a steak-and-eggs breakfast or a sophisticated vegetable frittata.

Ingredients

• 1.5 lbs fingerling potatoes, uniform in size
• 1/4 cup extra virgin olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon flakey sea salt (like Maldon)
• 1/2 teaspoon black pepper
• 1/4 cup grated Parmesan cheese (optional)

Directions

1. 1

   1. Place the whole fingerling potatoes in a large pot of cold, heavily salted water. Bring to a boil and cook for 15 to 20 minutes, or until the potatoes are completely tender when pierced with a fork. It is important they are fully cooked at this stage, or they will crack apart awkwardly when smashed. Drain and let them sit for 5 minutes to dry.

2. 2

   2. While the potatoes are drying, preheat your oven to 425°F (220°C). In a small bowl, whisk together the olive oil, minced garlic, rosemary, and thyme. Let this mixture sit for a few minutes so the oil becomes infused with the garlic and herb oils.

3. 3

   3. Line a large baking sheet with parchment paper and grease it lightly. Arrange the boiled potatoes on the sheet, leaving plenty of space between each one. Use the bottom of a heavy glass, a potato masher, or even the palm of your hand to gently but firmly press down on each potato until it is about 1/2 inch thick. You want the skin to burst and the potato to spread out into a rough disc.

4. 4

   4. Generously brush each smashed potato with the garlic-herb oil, making sure to get the oil into all the cracks and crevices. Season with the flakey sea salt and black pepper. If you are using Parmesan cheese, sprinkle it over the tops now.

5. 5

   5. Roast the potatoes in the oven for 25 to 30 minutes. Halfway through the cooking time, carefully flip each potato with a thin spatula to ensure both sides get crispy. The potatoes are done when the edges are deep brown and look shattered and glass-like in texture.

6. 6

   6. Remove from the oven and sprinkle with a little extra fresh herbs if desired. These are best served immediately while the contrast between the crispy shell and the soft interior is at its most dramatic.

Mexican Papas con Chorizo

Papas con Chorizo is a vibrant, smoky, and deeply flavorful breakfast staple found across Mexico, from household kitchens to street-side taco stalls. This dish relies on the interaction between the spicy, vinegary fat of Mexican chorizo and the neutral, absorbent quality of potatoes. As the chorizo cooks, it releases a bright red oil flavored with chilies and spices like cumin and oregano, which essentially 'fries' the potatoes in a rich, seasoned bath. The result is a savory, crumbly mixture where the potatoes are stained a deep orange-red and have absorbed all the complex heat of the meat. It is a versatile dish, most commonly used as a filling for breakfast burritos or tacos, topped with fresh salsa, avocado, and a squeeze of lime. For many, it represents the ultimate 'almuerzo' (mid-morning meal), providing a bold and spicy start to the day that is both filling and incredibly addictive. The key is using high-quality fresh Mexican chorizo (which is raw and crumbly) rather than the cured, sliced Spanish variety.

Ingredients

• 1 lb fresh Mexican chorizo (casing removed)
• 1.5 lbs Russet potatoes, peeled and diced into 1/2-inch cubes
• 1 small white onion, finely diced
• 1 tablespoon vegetable oil (if needed)
• 2 tablespoons fresh cilantro, chopped
• 1 teaspoon dried Mexican oregano
• Salt to taste
• Warm flour or corn tortillas for serving

Directions

1. 1

   1. Place the diced potatoes in a pot of salted water and bring to a boil. Cook for about 5 to 7 minutes until they are parboiled. They should be slightly firm. Drain the potatoes and set them aside. This step ensures the potatoes finish cooking at the same time the chorizo becomes crispy without the meat burning.

2. 2

   2. In a large skillet over medium heat, add the chorizo. Use a wooden spoon or spatula to break the meat into small crumbles as it cooks. You will notice the fat rendering out and the meat turning a deep, dark red. Cook for 8 to 10 minutes until the chorizo starts to get slightly crispy.

3. 3

   3. If the chorizo hasn't released enough fat (this depends on the brand), add a tablespoon of vegetable oil. Add the diced onions to the skillet and cook for 3 to 4 minutes until they have softened and are coated in the red chorizo oil.

4. 4

   4. Add the parboiled potatoes to the skillet. Stir well to ensure every cube of potato is thoroughly coated in the spiced fat. Sprinkle the dried oregano over the mixture, crushing it between your palms as you add it to release the oils.

5. 5

   5. Cook the mixture for another 10 to 12 minutes, stirring occasionally. You want the potatoes to finish cooking and develop crispy, red edges. Use the spatula to press the mixture down occasionally to encourage browning.

6. 6

   6. Taste for salt; chorizo is often quite salty, so you may only need a pinch. Once the potatoes are tender and crispy, remove from the heat. Stir in the fresh cilantro. Serve the mixture immediately inside warm tortillas, perhaps with a side of scrambled eggs or some crumbled cotija cheese and pickled jalapeños.

Smoked Salmon and Potato Breakfast Frittata

The frittata is the Italian answer to the omelet, but it is much more substantial, often featuring a heavy ratio of vegetables and meats to eggs. In this elegant version, thin slices of potato form the structural base, providing an earthy foundation for the delicate, salty flavors of smoked salmon and the bright tang of goat cheese. This recipe is a favorite for brunch gatherings because it can be prepared in one pan and served at room temperature, allowing the flavors to settle and intensify. The potatoes are first softened in the pan to ensure they are fully cooked before the egg mixture is added, creating a layered effect similar to a crustless quiche. The addition of fresh dill is non-negotiable, as it provides the classic herbal bridge between the rich salmon and the starchy potatoes. It is a sophisticated, protein-packed dish that feels lighter than a meat-heavy hash while still being immensely satisfying. It is the perfect centerpiece for a spring breakfast, especially when paired with a crisp green salad and a glass of chilled mimosa.

Ingredients

• 1 lb Yukon Gold potatoes, peeled and sliced into 1/8-inch rounds
• 8 large eggs
• 1/4 cup heavy cream
• 4 oz smoked salmon, torn into bite-sized pieces
• 2 oz goat cheese, crumbled
• 1 small red onion, very thinly sliced
• 2 tablespoons fresh dill, chopped
• 2 tablespoons unsalted butter
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Directions

1. 1

   1. Preheat your oven to 350°F (175°C). In a large bowl, whisk together the eggs, heavy cream, half of the fresh dill, salt, and black pepper. Whisk until the mixture is uniform and slightly aerated, which will help the frittata rise and stay fluffy in the oven.

2. 2

   2. In a 10-inch ovenproof non-stick or well-seasoned cast-iron skillet, melt the butter over medium heat. Add the sliced potatoes and red onions. Sauté them gently, turning occasionally, for about 10 to 12 minutes. You want the potatoes to be tender and slightly golden around the edges, and the onions to be soft. Arrange the potatoes so they form an even layer across the bottom of the pan.

3. 3

   3. Scatter the torn pieces of smoked salmon evenly over the top of the potatoes. Do not stir them in; you want them to remain in distinct pockets of flavor throughout the egg mixture.

4. 4

   4. Pour the egg mixture carefully into the skillet, ensuring it seeps down between the potato slices and covers the salmon. Use a spatula to gently nudge the ingredients if necessary to ensure an even distribution.

5. 5

   5. Drop small crumbles of goat cheese over the top of the eggs. Let the frittata cook on the stovetop for about 2 to 3 minutes without stirring. This allows the bottom to set, which creates a stable base for the dish.

6. 6

   6. Transfer the skillet to the preheated oven. Bake for 15 to 20 minutes. The frittata is done when the center is set (it shouldn't jiggle when the pan is shaken) and the top has puffed up slightly. For a golden top, you can turn on the broiler for the last 60 seconds of cooking.

7. 7

   7. Remove from the oven and let it rest in the pan for 5 minutes. This is crucial for the eggs to firm up enough to be sliced cleanly. Garnish with the remaining fresh dill. Slide the frittata onto a serving board and cut into wedges. It is excellent served warm or at room temperature with a dollop of sour cream.