Creole Smokey Breakfast Potatoes Recipes

Steps:

• For the Creole sauce: Whisk together the mayonnaise, mustard, Cajun seasoning, paprika, pickle, hot sauce, Worcestershire sauce, garlic and chives in a small bowl until combined. Cover and refrigerate until the skillet is done.
• For the skillet: Preheat the broiler. Toss the shrimp with the House Seasoning in a small bowl and set aside.
• Melt the butter in a large (12-inch) cast-iron skillet over medium heat. Add the onions and green and red peppers and cook, stirring occasionally, until the onions begin to turn translucent, about 5 minutes. Add the shrimp, andouille and garlic and cook, stirring constantly, until the shrimp are opaque and the sausage is heated through, about 2 minutes.
• Add the eggs and milk and slowly scramble the mixture with a silicone spatula, scraping up large curds from the bottom of the pan. As soon as the eggs are almost set, but still a tiny bit runny (about 2 minutes), remove from the heat and sprinkle with the Cheddar.
• Broil until the cheese melts, 10 to 15 seconds. Remove the skillet from the oven, drizzle with some Creole sauce, and sprinkle with the green onions.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

Steps:

• Wash potatoes ,Put the whole, scrubbed, pricked potatoes into the microwave for about three minutes wrapped in paper towel (time may vary depending on microwave). The idea is to get the cooking process started, but not to actually cook them in the microwave. Potatoes should still be hot.
• Meanwhile, heat the olive oil over medium-high heat in a large frying pan.
• Carefully remove hot potatoes from microwave and slice into small cubes, leaving the peel on. Potatoes should not be cooked enough for the skin to slide around or slip off the potato.
• Add potatoes,spices,salt and pepper to the oil, toss, and fry on medium-high heat, covered, about ten to fifteen minutes, tossing occasionally.
• When potatoes begin to look cooked through, remove lid and allow them to brown, tossing occasionally, for about five to ten more minutes. Serve hot.

Steps:

• Set oven to 400 degrees.
• Spray Pam into a 11X9 glass baking dish (potatoes will stick without it).
• Peel potatoes and cut to desired size.
• Lay potatoes in one layer in baking dish.
• Pour olive oil evenly over cut up potatoes.
• Sprinkle creole seasoning and parsley flakes to taste.
• Lightly stir to evenly coat all pieces.
• Cover with aluminum foil and place in oven.
• Bake for 30 minutes.
• Remove from oven, uncover and lightly stir.
• Replace in oven uncovered and bake for 15 minutes longer or till all pieces are soft (depending on size of potato pieces).
• Tony Chachere's Original Creole Seasoning contains salt, red pepper, garlic and other spices. Probably "secret" spices. You can substitute a low salt variety or maybe another brand. Mrs. Dash might work. Personally I need salt on potatoes.
• If you are in a hurry, which I usually am, you can microvave the potatoes in the glass dish for 10 minutes on high and then pop in the oven for 10 minutes to brown. It is not as good this way, but you said you were in a hurry.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the potatoes, sausage, green pepper, and onion into a high-sided roasting pan. Drizzle with olive oil, and toss to coat. Sprinkle with paprika, Creole seasoning, garlic powder, and black pepper; toss again to coat.
• Roast in preheated oven until the potatoes are tender and beginning to turn golden brown, 45 minutes to 1 hour. Stir occasionally during roasting.

Steps:

• Heat oil over high heat. Add potatoes and fry, turning every once in a while, until they begin to brown in places. Add onion and fry for about 1 minute. Add salt and pepper; toss to distribute.
• Add about 3 Tbs water, immediately cover, reduce heat, and
• simmer until potatoes are tender (about 3 to 5 minutes).
• This will make 2 regular servings -- .

Steps:

• Preheat oven to 375 degrees F or 190 degrees C, line a baking tray/sheet pan with baking paper and spread both potatoes evenly. Drizzle with 2 Tbsp olive oil, sprinkle with salt and bake for 20-25 minutes or until golden.
• Harissa:.
• Roast all sides of the pepper on an open flame until black and charred. Place in a bowl and cover with plastic, allowing to steam for 20 minutes. Using a small sharp knife scrape off the charred skin and remove all the white membrane.
• In a blender blitz together the roasted red pepper, tomatoes, vinegar, salt and pepper. Set aside. Add remaining olive oil to a pan on medium heat and fry eggs for 2 minutes until cooked.
• For serving:.
• To serve, spread potatoes out evenly top drizzle over harissa sauce, add dollops of yogurt and finish with the fried eggs.

Steps:

• In a medium size saucepan, over medium heat, heat 2 teaspoons oil. Add the chopped onion, celery, bell pepper and garlic and cook until onion begins to brown. Add the chopped tomato and cook for an additional 1 to 2 minutes.
• Add chicken broth, the seasonings, bay leaves, hot sauce and Worcestershire sauce; stir and reduce heat to simmer. Simmer uncovered for 15 to 20 minutes or until most of liquid is absorbed.
• While the sauce simmers, add a small amount of olive oil to heavy cast iron skillet. Warm over medium heat. When the oil is hot measure the hash browns using a 1/2 cup measure. Place on hot skillet and form into patties flattening slightly with spatula. Season with salt and pepper to taste. Allow to cook until a nice crust develops on the underside, drizzle lightly with additional olive oil and flip and cook on the other side until crusty.
• Peel the shrimp and cut in half lengthwise. Add shrimp to sauce and cook until shrimp is no longer pink and cooked through. Stir in the green onions reserving a portion of the green part for garnish. Remove bay leaves, taste and adjust seasonings as needed.
• Divide the hash browns among warmed plates. In the skillet that the potatoes were cooked in cook the eggs done to your liking. We like ours over medium. Spoon sauce over plated potatoes top each with sauce and a cooked egg . Enjoy!

Steps:

• Clean the chitterlings by removing all the specks and fat with specks on them. Rinse in several changes of salted water. Place them in a large pot and fill with enough water to cover. Bring to a boil, drain, rinse and fill with enough water to cover again.
• Return to the heat and add the potato, onions, green pepper, garlic, celery and vinegar. Season with salt, bay leaf, Creole seasoning and red pepper flakes. Cover and simmer over medium heat for 3 to 4 hours. Chitterlings should appear clear to white in color.
• Cut the chitterlings into 1 inch pieces and return to the pot. Pour out most of the cooking liquid. Discard the potato, onions, celery and bay leaf. Heat the chitterlings through and serve with your favorite side dishes. Store the leftovers in the refrigerator. Like so many other great soul food dishes, chitlins taste even better after the flavor has soaked in for a few hours.