potato

Cast Iron Breakfast Potatoes

Mmmm… potatoes.  Good for breakfast, lunch, dinner, and every snack in between.  I love making them because I can eat the leftovers all throughout the day and never get sick of them… of course there really never are any leftovers to snack on since I have literally no self-control and always eat them all, but still, it’s a nice thought :)
This is a simple recipe for a tasty breakfast dish… basil, smoked paprika, garlic, and some sauteed veggies spice up the tasty little potatoes for a simple yet flavorful dish.  Served with some smokey salsa or ketchup, it’s hard to resist.  And if you’re feeling cheesy, these are wonderful topped with fresh grated cheese… any kind!
You could easily turn these into a dinner side by, well doing nothing different really.  They’re fine just as is any time of day.  That’s the beauty of potatoes!
I LOVE fingerlings!!  They’re so creamy and delicious and scrumptious!  If you can’t get your hands on them, I’d suggest little Yukon Golds or Baby Reds… something small and creamy in texture.  If you happen to have another type on hand already, like Russets, they’ll work just fine… just cut them into large bite-sized pieces :)
Serves 2-4 (2 if you’re me, 4 if you’re a normal person)
Exact measurements not necessary- just eyeball it…
INGREDIENTS
small pile of fingerlings, or other variety of small potatoes, about 20
1/2 yellow onion
4-5 mushrooms (crimini or white)
2-3 mini bell peppers (or half a large pepper, any color)
2-3 garlic cloves
handful fresh basil, about 2 hefty tbsp chopped
3/4 tsp salt
1/4 tsp black pepper
1/4 tsp dried basil
1/4 tsp smoked paprika
1 tbsp olive oil
*your favorite salsa, ketchup, and/or grated cheese
If you don’t already own it, smoked paprika is an awesome seasoning to have in your pantry!  It’s so good in rubs for meats and poultry, on potatoes, and in numerous sauces.  It’s adds a yummy smokiness that reminds me of bacon, or a grill, or something scrumptious like that… so good.
DIRECTIONS
Rinse potatoes water and clean
 
Chop potatoes in half… for larger ones, cut into fourths
Heat a tbsp or so of olive oil in a large cast iron pan (one with a lid) over medium heat
Toss potatoes in and stir to coat
Add about 1/4 tsp each of salt, basil, and pepper
Stir well to evenly coat potatoes with seasonings
Cover for ten minutes
It may seem necessary to lift lid and sir, but don’t worry- since the lid is on and it’s airtight, steam will form and prevent potatoes from burning (as long as heat is not high)
Meanwhile, prep veggies…
You can cut the onions however- I usually like them in long thin slices
Ten cut bell pepper, mushrooms, and garlic
Rinse and chop basil…
Set it all aside until potatoes are ready
After ten minutes, remove lid and stir potatoes- the ones on the bottom should be nicely browned by now
Add onions and bell pepper
Stir to mix it all up
Then cover and let cook for another five minutes (they take longer than the other veggies)
Then add mushrooms and garlic
Stir to mix everything all up and again, cover for about five minutes
Then add remaining salt (about 1/2 tsp), smoked paprika, and half of the fresh basil (about 1 tbsp)
Stir to mix
You can leave lid off now… lower heat to low and let cook for about 5 minutes
Taste and adjust seasonings as desired
When ready, scoop potatoes into a large platter or pate
Top with remaining fresh basil
Serve with your favorite salsa, ketchup, grated cheese, or whatever you like!
Enjoy!!

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About Me

Hi, I'm Natalie! I like to cook, eat, and adventure. I live in a little home with an itty-bitty kitchen, a crazy feline, and a very hungry boyfriend. Lots of cooking and devouring goes down here. Farmer's markets inspire me, as do the seasons and travel. I create simple recipes using wholesome real food. Enjoy!

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