Everyday Mom's Meals: Have A Ton, One More Won't Hurt

Wednesday, February 18, 2015

Have A Ton, One More Won't Hurt

Do you have a few foods that your recipe box is over flowing with recipes for? One food that you can make a thousand different ways and never tire of, and always find ways to make new again? Yeah, me too. Potatoes happen to be one of those for me. Chicken and pasta are too, but those aren't what we are talking about today.

Today we are discussing my love for the potato. Any way. Any how. We are some tater loving people in our house. I love their versatility, how budget friendly they are, and let's face it, they are just darn tasty.

I find myself making home fries, or breakfast potatoes, a lot. We are also big breakfast for dinner people, so they get included in my menu many times. Plus, I love making them as a side for non-breakfast meals too. They go great with all kind of things from burgers to sloppy joes to steak! But indeed, these were made for an eggs and sausage kind of night, and I knew my newest creation had to be one I shared with you.

These can be adapted to fit whatever potatoes and seasonings you have on hand. However, if you can get your hands on some Yukon Golds, do so. You won't regret it. I love their buttery flavor, and they really lend themselves to this method really well.

Although I have a ton of recipes for potatoes, every which way from Sunday, one more won't hurt. After all, there is no such thing as too much of a good thing...right?? 

Baked Breakfast Potatoes
2.5 lbs. Yukon Gold Potatoes, cut into 1 inch cubes
2 TBS vegetable oil
2 TBS butter, melted
1 tsp. garlic powder
1 tsp. seasoning salt
2 heaping tsp. dried parsley
1 medium onion, chopped
Salt and Pepper to taste

Preheat oven to 425. Combine all ingredients in large bowl. Mix well to combine. Spread out evenly on large baking sheet. Bake for 25 minutes, stirring once.  Turn heat up to 500. Bake 25 additional minutes, stirring again.

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