My mom has been making these breakfast potatoes on special occasions for as long as I can remember. Thanksgiving, Christmas, birthdays…they just don’t feel right without a big bowl of breakfast potatoes to munch on.
The type of potato you use for this recipe really does matter. You need the starchy russet potatoes that come in big bags at the super market. They are a sturdy potato that hold their shape after all the cooking. More artesianal potatoes are just not up to the job of this particular dish. Also, I’m firmly in the Parmesan camp when if comes to the cheese. The shredded stuff from Trader Joe’s is my personal favorite for this and risottos.
The carrots mixed in indicate that this is the vegan batch.
And now in her own words, my mom’s breakfast potatoes!
Here’s the recipe for my breakfast potatoes, at long last. I call them breakfast potatoes, because I get up early to make them on holiday mornings. But we eat them all day long (I usually make a double batch).
2 large greased cookie sheets
10 medium russet potatoes, scrubbed, cubed
1 Cup flour
1/4 C (or to taste), dried onion flakes
1 T granulated garlic
1/2 Tablespoon crushed red pepper flakes, or to taste
1 T ground cumin
2-3 Cups shredded parmesan or formaggio quatro cheese
1/4 pound butter, melted
Soy sauce (don’t add until half way through the baking)
Mix the dry ingredients and cheese in a big bowl, add the cubed potatoes, and mix. You don’t need salt, the cheese and soy sauce add enough saltiness.Drizzle half of the melted butter over the mixture, and stir well, being sure to get the dry stuff that falls to the bottom of the bowl.
Grease the cookie sheets with the other half of the melted butter. Divide the potato mixture between the cookie sheets, spread the potato chunks out, trying to have only one layer of potato.
Bake at 350 degrees for 15 minutes. Remove from oven, drizzle soy sauce over the potatoes, and stir and turn the potatoes over. Return to oven for 15 more minutes, or until dark golden brown. You might want to stir them one more time, to make sure all the sides get crispy.
The potatoes are done when they test soft with a knife or fork. Fantastic piping hot, but also good at room temperature, or even cold.
We eat them with ketchup, steak sauce, or whatever sauce you usually use with potatoes.
Substitute olive oil or margarine for the butter.
Use vegan cheese shreds instead of parmesan.
I actually forgot to take a picture of the non-vegan version. It looks like this, but with cheese chrunchies.