Julie in CA Posted February 1, 2013 Share Posted February 1, 2013 If you were in a cafe having a full breakfast, how would you like the potatoes to be served? For instance: Cubed or shredded? With or without bell peppers/onions? Softer, or really crisp & crunchy? Seasoned, or just s & p? You don't have to answer those specific questions, I just need a good description of what your ideal breakfast potato experience would be, lol! I know, I know, some of you will respond that you'd rather have fruit with your breakfast, or that you don't eat breakfast at all, or that you're low-carbing and a potato will never pass your lips. I know all of that, but I'm looking for the people who *love* breakfast potatoes done right, and I'm looking for their description of "right". Quote Link to comment Share on other sites More sharing options...
Crimson Wife Posted February 1, 2013 Share Posted February 1, 2013 Cubed or shredded doesn't matter to me. Crisp and crunchy is a must. Seasoning is okay, but please hold the icky onions & bell peppers. :ack2: Quote Link to comment Share on other sites More sharing options...
Miss Mousie Posted February 1, 2013 Share Posted February 1, 2013 Shredded, S&P, with onions. Egg fried over-easy nearby or on top is a big plus, and cheese never hurt anything. :D Quote Link to comment Share on other sites More sharing options...
DianeW88 Posted February 1, 2013 Share Posted February 1, 2013 My homemade ones! I got the recipe from a 1944 issue of Good Housekeeping magazine (I love to collect those!). Anyway, first you bake the potatoes, then peel them and roughly chop. Coat them in a bit of flour, milk and seasoning (whatever you like, I usually just use salt and pepper). Melt butter in a frying pan, then plop in the potatoes. The outsides fry up to a nice crisp, golden brown, with a fabulous crust, but the insides are soft and tender. Delicious! Quote Link to comment Share on other sites More sharing options...
HappyLady Posted February 1, 2013 Share Posted February 1, 2013 The crispier the better! Sliced or cubed are preferable. While I like them fried with onions, I don't like to eat the onions so those would get picked out. :) Quote Link to comment Share on other sites More sharing options...
tearose Posted February 1, 2013 Share Posted February 1, 2013 Shredded, golden crisp on the outside, softer on the inside. I'd tolerate onions, wouldn't want bell peppers, and first choice would be plain. Quote Link to comment Share on other sites More sharing options...
Julie in CA Posted February 1, 2013 Author Share Posted February 1, 2013 My homemade ones! I got the recipe from a 1944 issue of Good Housekeeping magazine (I love to collect those!). Anyway, first you bake the potatoes, then peel them and roughly chop. Coat them in a bit of flour, milk and seasoning (whatever you like, I usually just use salt and pepper). Melt butter in a frying pan, then plop in the potatoes. The outsides fry up to a nice crisp, golden brown, with a fabulous crust, but the insides are soft and tender. Delicious! Sounds great. :drool5: So you do the flour and then the milk? And then the seasoning? Or do you just put the seasoning in with the flour? Quote Link to comment Share on other sites More sharing options...
DianeW88 Posted February 1, 2013 Share Posted February 1, 2013 Sounds great. :drool5: So you do the flour and then the milk? And then the seasoning? Or do you just put the seasoning in with the flour? I put in the flour first (and I never measure, something left over from my grandmother teaching me how to cook...just a small handful), mix them together, then add a splash of milk and the seasonings. Melt a generous amount of butter in the frying pan, then spread the potatoes evenly. I let it sit until the underneath is crispy and brown, then I flip them and lightly brown the other side. Oh, and you can bake the potatoes the night before, too, so it's easy to throw together in the morning. Give them a try and let me know what you think! Quote Link to comment Share on other sites More sharing options...
athena1277 Posted February 1, 2013 Share Posted February 1, 2013 You forgot a choice: "Potatoes are not for breakfast." i like potatoes, but have yet to meet one that was appealing for breakfast. Quote Link to comment Share on other sites More sharing options...
Julie in CA Posted February 1, 2013 Author Share Posted February 1, 2013 I put in the flour first (and I never measure, something left over from my grandmother teaching me how to cook...just a small handful), mix them together, then add a splash of milk and the seasonings. Melt a generous amount of butter in the frying pan, then spread the potatoes evenly. I let it sit until the underneath is crispy and brown, then I flip them and lightly brown the other side. Oh, and you can bake the potatoes the night before, too, so it's easy to throw together in the morning. Give them a try and let me know what you think! One more question. Does the flour and the milk make them "stick together", or are they still kind of loose/individual. Weird question, huh? :D Now I want potatoes. Can I call it a professional obligation to try this out *right now*?? Quote Link to comment Share on other sites More sharing options...
BarbecueMom Posted February 1, 2013 Share Posted February 1, 2013 All of the above, except uber-crispy. DS4 and DH like crispy/burnt, though, which is why they only eat breakfast potatoes at home. Their loss. Quote Link to comment Share on other sites More sharing options...
thessa516 Posted February 1, 2013 Share Posted February 1, 2013 And fried in bacon grease. :drool5: Quote Link to comment Share on other sites More sharing options...
Freckles Posted February 1, 2013 Share Posted February 1, 2013 I haven't met a potato I didn't like. Unless it had onions on it. Barf. But yeah I like them any which way. This exactly!!! I prefer shredded and crispy. I also like to put cheese and tobasco on top. Quote Link to comment Share on other sites More sharing options...
DianeW88 Posted February 1, 2013 Share Posted February 1, 2013 One more question. Does the flour and the milk make them "stick together", or are they still kind of loose/individual. Weird question, huh? :D Now I want potatoes. Can I call it a professional obligation to try this out *right now*?? They do stick a bit...but in a good way. The cooking makes them separate, but you can still flip a good bit of them "as one". LOL They're easy enough to break up, but my family likes them "stuck together". And yes, please try them now!!! I love them with ketchup...but that's probably just me. You can mix some bacon bits in, too. You know, if you don't care about your arteries or anything. ;) Quote Link to comment Share on other sites More sharing options...
Parrothead Posted February 1, 2013 Share Posted February 1, 2013 I like mine large dice oven roasted with olive oil, salt and pepper, rosemary, (or thyme) onion (or leek) and bell peppers ( red or orange). Quote Link to comment Share on other sites More sharing options...
Scarlett Posted February 1, 2013 Share Posted February 1, 2013 My homemade ones! I got the recipe from a 1944 issue of Good Housekeeping magazine (I love to collect those!). Anyway, first you bake the potatoes, then peel them and roughly chop. Coat them in a bit of flour, milk and seasoning (whatever you like, I usually just use salt and pepper). Melt butter in a frying pan, then plop in the potatoes. The outsides fry up to a nice crisp, golden brown, with a fabulous crust, but the insides are soft and tender. Delicious! Sounds a lot like my potato pancakes. Yum. I use left over mashed potatoes. Quote Link to comment Share on other sites More sharing options...
Scarlett Posted February 1, 2013 Share Posted February 1, 2013 I am so coming to CA if you open a cafe. Quote Link to comment Share on other sites More sharing options...
kewb Posted February 1, 2013 Share Posted February 1, 2013 Serve them up anyway you like, just make sure they are crispy. Quote Link to comment Share on other sites More sharing options...
Julie in CA Posted February 1, 2013 Author Share Posted February 1, 2013 I am so coming to CA if you open a cafe. "Like" is not enough, I love this! I may have found a place. It doesn't have any curb appeal, but I think I could dress it up, and the location is great: Across the street from the post office, police station, and city hall, on the opposite corner from library park, where the farmers market is held on Saturday mornings. Lots of parking, and the ability to expand into adjacent parts of the building if I eventually need them. It's also a rental, so even though I'd have to spend some money to put in a kitchen space, I wouldn't need to come up with a down payment on top of that. I still don't think I'll really do it, but I just keep putting one foot in front of the other. My best friend, who owns the restaurant that I currently provide desserts to, is super-enthusiastic and willing to help/mentor. I guess we'll wait and see. :lurk5: Quote Link to comment Share on other sites More sharing options...
Scarlett Posted February 1, 2013 Share Posted February 1, 2013 "Like" is not enough, I love this! I may have found a place. It doesn't have any curb appeal, but I think I could dress it up, and the location is great: Across the street from the post office, police station, and city hall, on the opposite corner from library park, where the farmers market is held on Saturday mornings. Lots of parking, and the ability to expand into adjacent parts of the building if I eventually need them. It's also a rental, so even though I'd have to spend some money to put in a kitchen space, I wouldn't need to come up with a down payment on top of that. I still don't think I'll really do it, but I just keep putting one foot in front of the other. My best friend, who owns the restaurant that I currently provide desserts to, is super-enthusiastic and willing to help/mentor. I guess we'll wait and see. :lurk5: That sounds like a super location for a cafe. I assume you would do breakfast and lunch only? And fab desserts of course. Quote Link to comment Share on other sites More sharing options...
Rosie_0801 Posted February 1, 2013 Share Posted February 1, 2013 Never with green bell peppers and not called a hash brown. Hash browns make me sad. Quote Link to comment Share on other sites More sharing options...
Belacqua Posted February 1, 2013 Share Posted February 1, 2013 Cubed, nearly burnt, caramelized onions, peppers (red or orange; not green, as they are an insult to cooking), and enough seasoning to make most people ask whether I'd been raised in a dairy barn and bonded with the salt lick. You probably wouldn't want that as a cafe offering, though, and I'm sure I'd take seconds of whatever you made. Must go bake some potatoes so I can try Diane's recipe tomorrow morning. I'm inordinately excited about this. Quote Link to comment Share on other sites More sharing options...
UrbanSue Posted February 1, 2013 Share Posted February 1, 2013 Cripsy and shredded is my favorite and the way I make them when I have time. I squeeze the water out of them first and fry them in butter and oil or in (home-rendered) lard if I have it. I like onions but my kids don't so I usually skip them. I like them with just salt and pepper but sometimes with hot sauce. And then an over-easy egg on top. Or a nice Parisienne sauce especially when my husband is free to whip up the sauce while I'm frying the potatoes. Quote Link to comment Share on other sites More sharing options...
UrbanSue Posted February 1, 2013 Share Posted February 1, 2013 I happily cube them small and over-roast them in olive oil if I am short on time. In fact, that is starting to sound like a good dinner plan . . . Quote Link to comment Share on other sites More sharing options...
Orthodox6 Posted February 1, 2013 Share Posted February 1, 2013 Organic: potatoes, bell peppers (red/green/yellow), onion, fresh garlic. Crispy outside, tender insides. Olive oil for pan cooking. Season with freshly-ground black pepper, scant amount of salt. (OH AM I HUNGRY NOW!) Quote Link to comment Share on other sites More sharing options...
ScoutTN Posted February 1, 2013 Share Posted February 1, 2013 We love poh-tay-toes! We like lots of seasoning! S&P, of course, but sometimes mexican or fresh herbs. DH likes spicy seasoning salt on his. (Like Lawry's, but hotter and no fake or gmo ingredients. I make it.) I usually use potatoes cooked the night before, boiled or baked. Often skin-on. Best fried in bacon grease! Learned that from the Pioneer Woman. Onions, always. Other stuff if we have it. Definitely crispy! We eat these a lot as my kids do better without wheat, but need the starch/carbs in the mornings. We love "pioneer eggs". Cook bacon or sausage, remove from the pan. Cook onions a bit, remove. Start the potatoes. After they are almost done, add back the onions (and any other veggies I did earlier with the onions). When potatoes are crispy, add in scrambled eggs and cook over low without stirring much until eggs are set. Add shredded cheese. Sometimes, I put this into tortillas and freeze as b'fast burritos. Yummmmmm! Really keeps you going too. :) Quote Link to comment Share on other sites More sharing options...
Melissa in Australia Posted February 2, 2013 Share Posted February 2, 2013 none. I have never had potatoes or breakfast. I have also never gone out and buy breakfast. Quote Link to comment Share on other sites More sharing options...
Rebel Yell Posted February 2, 2013 Share Posted February 2, 2013 If it was a choice- I'd have voted "not at all"... I just don't liek potatoes at breakfast time. I barely tolerate them at dinnertime. And I only need one single waffle fry with my Chick-fil-A sandwich. But if I were forced to eat potatoes for breakfast, they had better be medium cubes (about the size of typical game dice) and really crispy. Soggy potatoes make me gag. No spices, but if I was forced to have anything besides a thick crust of salt I'd pick onion powder for flavor, or else very tiny minced onions also nearly crunchy. Cooked in real butter- not that non=stick crud restaurants spray on pans and grills. And don't you DARE put a bottle of ketchup on my table. :ack2: Quote Link to comment Share on other sites More sharing options...
lmrich Posted February 2, 2013 Share Posted February 2, 2013 Umm. Grits....did you forget your southern sisters! Quote Link to comment Share on other sites More sharing options...
Tap Posted February 2, 2013 Share Posted February 2, 2013 Cubed onion seasoned crispy as long as there is a soft center. Quote Link to comment Share on other sites More sharing options...
Guest inoubliable Posted February 2, 2013 Share Posted February 2, 2013 Cubed. Crispy. With onions, garlic, peppers, spinach. Mmmm. Quote Link to comment Share on other sites More sharing options...
Lily_Grace Posted February 2, 2013 Share Posted February 2, 2013 In a perfect breakfast... cubed crispy hint of seasoning (peppers & onions mixed in okay, too!) And then smothered with eggs, steak, and salsa. Okay, that was perfect lunch yesterday! Quote Link to comment Share on other sites More sharing options...
PachiSusan Posted February 2, 2013 Share Posted February 2, 2013 My cousin used to make shredded potatoes and they were SOOOO GOOD!!!! She shredded potatoes and put them in the frying pan with Lawry's season salt and a little bit of olive oil. YUM!!!! Quote Link to comment Share on other sites More sharing options...
Donna Posted February 2, 2013 Share Posted February 2, 2013 My homemade ones....cubed, coated in flour then fried with onions, salt, pepper, and Emeril's Essence and/or fresh or freeze dried herbs. Quote Link to comment Share on other sites More sharing options...
Catherine Posted February 2, 2013 Share Posted February 2, 2013 Shredded. Crispy. Salty. I only ever craved one thing when I was pregnant: crunchy fried potatoes. Quote Link to comment Share on other sites More sharing options...
Paz Posted February 2, 2013 Share Posted February 2, 2013 My favorite restaurant serves potato pancakes, shredded and fried very crispy with herbs. They serve apple sauce and sour cream along side. Best potatoes ever! Quote Link to comment Share on other sites More sharing options...
Mom in High Heels Posted February 2, 2013 Share Posted February 2, 2013 The thought of potatoes in the morning makes me ill. I love hash browns (shredded and crispy), but I can't stomach that much starch and grease in the morning. Ack. Quote Link to comment Share on other sites More sharing options...
Jennifer3141 Posted February 2, 2013 Share Posted February 2, 2013 I can potatoes so we get to eat them like this all year. Cubed. Drained. Rolled in herbs and sea salt. Fried in a cast iron pan in a tiny bit of olive oil until the outside is golden but not brown. no drowning them in oil - grease is not a great way to start the day. :drool: Quote Link to comment Share on other sites More sharing options...
Orthodox6 Posted February 2, 2013 Share Posted February 2, 2013 Umm. Grits....did you forget your southern sisters! Yep. Forgot. . . . Rather, blocked it from my memory. (I detest grits! :001_smile: ) Quote Link to comment Share on other sites More sharing options...
KungFuPanda Posted February 2, 2013 Share Posted February 2, 2013 I like basic cubes fried crispy and golden-brown, but I LOVE a choice of toppings. From a restaurant point of view, it's easy stuff you have on hand (onions, bell peppers, cheese, mushrooms) and easy to theow themon the griddle, but to a customer it is awesome to have it your way. I love latkes too; served with sour cream and applesauce. Quote Link to comment Share on other sites More sharing options...
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