Chive-Topped Breakfast Potatoes

Chive-Topped Breakfast Potatoes
  • PREP TIME
    15 mins
  • COOK TIME
    30 mins
  • TOTAL TIME
    8 hrs 45 mins
  • SERVING
    4 People
  • VIEWS
    13

Wake up your taste buds with these vibrant breakfast potatoes, infused with the refreshing essence of chives and thyme. A delightful symphony of flavors and textures that will elevate your morning meal to new heights.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    20 g
  • Cholesterol
    4 mg
  • Fiber
    2 g
  • Protein
    4 g
  • Saturated Fat
    2 g
  • Sodium
    89 mg
  • Sugar
    2 g
  • Fat
    15 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until just tender, about 15-20 minutes. Avoid overcooking; the potatoes should hold their shape.

02

Step

Drain the potatoes thoroughly and allow them to cool completely. Refrigerate for at least 2 hours, or preferably overnight. This step ensures they crisp up beautifully when sauteed.

03

Step

Once cooled, cut the potatoes into bite-sized pieces, roughly 1/2-inch cubes.

04

Step

Heat a large, heavy-bottomed saute pan or cast-iron skillet over high heat until smoking hot. Add the olive oil, swirling to coat the pan. (1 minute)

05

Step

Add the diced potatoes to the hot pan in a single layer. Sear without stirring for 5-7 minutes, allowing them to develop a golden-brown crust on the bottom.

06

Step

Flip the potatoes and continue to saute until evenly browned and crispy, another 5-7 minutes.

07

Step

Add the diced bacon to the pan and saute until golden and crisp, about 2-3 minutes.

08

Step

Add the diced red bell pepper and red onion to the pan and saute until softened, about 3-4 minutes.

09

Step

Remove the pan from the heat and season generously with sea salt and freshly ground black pepper.

10

Step

Garnish with freshly chopped chives and thyme before serving.

For extra flavor, consider adding a pinch of smoked paprika or garlic powder during the last few minutes of cooking.
Feel free to experiment with other herbs such as rosemary or parsley.
If you don't have time to refrigerate the potatoes overnight, you can speed up the cooling process by spreading them out on a baking sheet after boiling.

Cleveland Wolf

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 5.0/ 5 ( 4 Ratings)
Total Reviews: (7)
  • Werner Pacocha

    I substituted sweet potatoes for the red potatoes, and it was amazing!

  • Ernie Witting

    So easy to make, and so delicious! I will definitely be making these again.

  • Treva Halvorson

    These potatoes were a huge hit at our breakfast gathering! The chives and thyme really made them special.

  • Alvah Armstrong

    My family loved these! I added a little garlic powder for extra flavor.

  • River Koch

    I followed the recipe exactly, and they came out perfectly crispy. The overnight chilling trick is key!

  • Ford Baumbach

    These potatoes are amazing! I have made them several times.

  • Vivien Ullrich

    The best breakfast potatoes I've ever made! The bacon adds the perfect touch of saltiness.

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