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All Recipes, Tapas / November 20, 2020

My Secret Recipe for Breakfast Potatoes | The ULTIMATE Breakfast Taters

Today, I will share with you My Secret Recipe for Breakfast Potatoes. These are the ultimate breakfast potatoes. Loaded with flavors, very easy to make and they go perfect next to a couple fried eggs and some sliced tomatoes.


I have been making this recipe for over 15 years, and let me tell you, it never gets old. It´s made with the most basic pantry staples and truly offers the best flavors ever.


The secret to this recipe is to use a great olive oil. This is what cooks & flavors all the ingredient. I used one from Apollo, their Miller´s Favorite Extra Virgin Olive Oil. Truly, one of the best olive oils I have ever tasted.


TIPS & TRICKS to Make this Recipe: First you want to cut and boil the potatoes. But you don´t want to over-boil them. You want them al-dente. It takes me exacty 10 minutes, but every pan and stove top heats differently. So keep an eye on them starting at the 7 minute mark. I also left the skins on the garlic, this ensures the garlic don´t burn and gives them a buttery texture.

Key Ingredients & Cookware I used in this Recipe:
MY SWISS DIAMON FRYING PANS
EXTRA VIRGIN OLIVE OIL
SWEET SMOKED SPANISH PAPRIKA
SPANISH SEA SALT

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Watch the Video Below on How to Make My Secret Recipe for Breakfast Potatoes | The ULTIMATE Breakfast Taters

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My Secret Recipe for Breakfast Potatoes | The ULTIMATE Breakfast Taters

Course Breakfast
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 3 yukon gold potatoes
  • 1 large onion
  • 1 head of garlic
  • 1/2 cup extra virgin olive oil 125 ml
  • 1/2 tsp sweet smoked Spanish paprika 1.30 grams
  • sea salt & black pepper
  • handful freshly chopped chives

Instructions

  1. Wash & pat dry 3 medium-sized yukon gold potatoes, cut the ends of the potatoes, so you can easily stand them up, then cut them into vertical slices that are 1/2 inch (1.27 cm) thick, cut each piece into 1/2 inch vertical slices and then again into 1/2 inch horizontal slices, to end up with cubes, add the cut potatoes into a stock pot, fill with cold water, to just above the potatoes and heat it with a high heat

  2. Meanwhile, roughly dice 1 large onion, remove the cloves of garlic from a head of garlic and cut a slit on each one, keeping the skins on the garlic

  3. 10 Minutes after turning on the heat, the potatoes should be perfectly cooked al dente (every pan and stove top heats differently, so start checking at the 7 minute mark), you should be able to easily pierce the potatoes with a toothpick, but with resistance, drain the potatoes into a strainer and rinse with cold water, add the potatoes into a dishcloth and gently pat them dry

  4. Heat a large deep pan with a medium-high heat and add in 1/2 cup extra virgin olive oil, after 2 minutes add in the diced onions and cloves of garlic, mix with the olive oil, after 4 to 5 minutes and the onions are translucent, add in the boiled potatoes, gently mix together so all the cubes of potatoes are coated in the olive oil, mix every 1 to 2 minutes

  5. After 15 minutes the potatoes should be slightly crispy on the outside with a melt-in-your-mouth interior and the onions should be perfectly caramelized, season everything with a generous 1/2 tsp sweet smoked paprika, a generous pinch of sea salt and black pepper, gently mix together and then transfer into a serving dish, sprinkle with a generous portion of freshly chopped chives, enjoy!

Recipe Notes

Get the Delicious Olive Oil I used to make these Breakfast Potatoes

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6 Comments

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  3. Rhishikesh Gaikwad

    5 stars
    Wow Superr!! looks absolutely amazing.. beautiful pictures too.. ? thanks for sharing.

    27 . Jun . 2021
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