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The smoky deliciousness of breakfast potatoes!

The smoky deliciousness of breakfast potatoes!

If you’re a fan of breakfast potatoes than you’re going to love this take on the traditional flavors of this first meal favorite. Click To Tweet

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Breakfast Potatoes- Give a Slow, Smoky Start

As with most breakfast potato recipes, this one has just a handful ingredients to make it oh so memorable at the breakfast table. It starts with a key ingredient – smoked potato – which you can find the technique for in our previous posting. This is a recipe that can certainly accommodate your specific preferences so alter it as you please. For my rendition, you’ll need the following:

Breakfast Potatoes- Gather These Ingredients:

  • 2 cups smoked potato cut into pieces no larger than 1 inch
  • 1 cup of rough cut onion
  • 2 cups of chopped sweet pepper – I’m using red, yellow and orange for a pop of color
  • A Jalapeno pepper diced
  • 1 Tablespoon oil – I’m using coconut oil for its high heat level
  • 1 cup of ricotta cheese
  • A red tomato sliced into ¼ inch thick slices
  • Oven safe skillet

Breakfast Potatoes- One Hot Skillet Makes It Easy

Be sure you’ve readied all the ingredients as this recipe can be completed quite fast. Place your oven-safe skillet over medium-high heat and allow to heat. Add the tablespoon of high heat oil and move the pan around to ensure the oil coats the entire bottom surface. Add the cup of chopped onion and allow to cook for 3-4 minutes. You’ll know you’re ready for the next step when the onion becomes translucent. Add the 2 cups of chopped sweet pepper and mix well. Allow the vegetable mixture to cook until tender, about 8 minutes.

Breakfast Potatoes- Adding Heat and Smoke

The peppers, onions and Potatoes in the skillet

Once you see the vegetables take on a shine and tenderness, it’s time to add the diced jalapeno pepper, mixing well. After just a couple of minutes, go ahead and add the 2 cups of smoked potato to the mixture. Mix well and allow to absorb some of the existing cooking oil and moisture. The colors will begin to blend as well as the flavors getting us close to the finished dish.

Mellowing Out the Boldness

To add another level of flavor, a tablespoon of flavored olive oil, I’m using a Tuscan blend, is incorporated to the vegetable mixture. Once this has cooked for a few minutes, I add the cup of ricotta cheese in dollops to the skillet. Using my spatula, I break this down with the heat to provide a creamy consistency. The creaminess of the ricotta will help balance the boldness of the smoke and aide all the flavors to mellow. After 5 minutes of medium heat, this pan will be ready for a quick trip to the oven to finish everything off.

The Spectacular Finish to Your Breakfast Potatoes

After taking the skillet from the stove top, I place it in a pre-heated 350°F oven to finish. This will only take about 10 minutes. Remember, if using cast iron, this material will hold a lot of heat, so once the pan is removed from the oven allow the dish to sit untouched for about 5 minutes. Then plate to your favorite platter.

I like to add sliced fresh tomato and a sprinkle of fresh parsley to the top. This is a perfect dish for any type of eggs or served an accompaniment to sausage. Of course, it can stand alone as well so feel free to treat it as its own meal.

Smoked potato from the charcoal grill with a medley of vegetables gets you to the perfect Smoked Breakfast Potato!

The Culinary Crew wants you to know

… that the deliciousness of smoked spuds can add a rich flavor burst to just about any breakfast food featuring potatoes. In addition to home fries or hash browns, try your hand at adding either grill or skillet-based smoked potatoes to recipes like hash, potato pancakes or fritters.

For more reading related to

For more reading related to the food flavor enhancement of charcoal grilling with wood, check out these blogs




SmokinLicious Products:

Wood Chunks- Double & Single Filet

Wood Chips- Grande Sapore®

breakfast potatoes

Dr. Smoke- “Here’s a great wood smoked flavor twist for traditional breakfast potatoes.”