When it comes to a big breakfast potatoes are a must, especially when on a gluten free diet. Nothing sops up a runny yolk quite like a breakfast potato. I add roasted garlic, caramelized red onion, and paprika to Idaho Potatoes making for some Perfect Breakfast Potatoes.
Last week I was lucky enough to attend the #IdahoPotatoCutsClass event at the Epicurean Hotel in Tampa. Since today is Don’s, more formally known as Dr. Potato, 70th birthday I thought I would celebrate with a tasty potato recipe. Last Wednesday myself and 20 other bloggers join together with Idaho Potatoes to freshen up on some knife skills, learn new potatoes recipes, and of course compete in a mini #Hashed cooking contest! (Shout out to my teammates Family Around the Table, Crumby Cupcake, The Healthy Fit Foodie, and Live Sweat Sleep Repeat!)
It was such a fun day, and gave me a nice refresher course on some knife schools. In culinary school that was one of our first classes, every morning at 7am we’d be in the cold kitchen cutting some potatoes. Idaho potatoes brought me right back to those days! Over time, I’ve definitely slacked on some of those skills. But I wanted to bring knife skills back with these breakfast potatoes, I mean look at those beautifully medium diced potatoes!
Also helping me to get inspired to focus more on my knife skills was the boos block cutting board and Wusthof knives that were given to the bloggers by Idaho Potatoes! By far the best swag I have ever received, I was blown away! Nothing inspires me to get in the kitchen more than some new kitchen toys!
For my perfect breakfast potatoes I paired some medium diced potatoes with roasted garlic and onions, giving them such a depth of flavor. Potatoes are such a delicious ingredient that compliments so many flavors. I am so happy to work with the people who grow these delicious Idaho potatoes!
- 4 Strips of Bacon, Chopped
- ¾ Cup Red Onion, Chopped
- 10 Cloves Roasted Garlic, Minced
- 2 Cups White Potatoes, Medium Diced
- ½ Teaspoon Paprika
- ½ Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- ¼ Cup White Wine
- Cook the bacon in a skillet until crispy
- Remove bacon from pan, set aside
- Saute onions and garlic in bacon fat
- Add potatoes and seasoning
- Season with addition salt to your liking
- Deglaze the pan with white pan
- Transfer for a 400F and bake for 20 minutes or until potatoes are cooked