Breakfast potatoes recipe that’s easy to make and can be shared on social media

The following breakfast potatoes recipe is easy to prepare and will be shared with family and friends.

Make a batch of these breakfast potatoes to share on social networks or even for a quick lunch break.

This breakfast potato recipe makes enough for 2-3 people to share with a group of friends or a family.

This easy breakfast potato is perfect for a day when you are in the mood for something hearty.

1 cup of fresh baby potatoes (baby yellow potatoes) 1/2 cup grated zucchini 1 cup carrots, peeled, seeded, and chopped 1 tablespoon fresh thyme 1 tablespoon oregano 1/4 teaspoon salt 1 teaspoon ground cinnamon 2 tablespoons olive oil 2 tablespoons cornstarch 1 cup butter 1/3 cup water 1/8 cup honey 2 eggs, beaten to a soft yolk 1 cup chopped parsley Directions Place the potatoes, zucichards, carrots, thyme, oreganos, salt, and cinnamon into a large bowl.

Season with thyme and salt.

Season again with salt and thyme powder.

Add butter and water and mix well.

Add eggs, one at a time, mixing after each addition.

Make sure the mixture is well combined.

Divide the mixture into 8 equal portions.

Roll each portion into a ball.

Place each ball on a baking sheet lined with parchment paper.

Bake at 350°F (177°C) for 15 minutes.

Serve immediately.

Recipe Notes This recipe will make about 3-4 cups of potato.

You can also freeze the potatoes.

Recipe Source: Cooking Light 4.8 from 2 reviews Easy Breakfast Potatoes Print Prep time 15 mins Cook time 15 hrs Total time 35 mins Breakfast potatoes are so easy to serve, so good to share!

The following recipe is a great breakfast potato to make or serve with a salad or side dish.

The potatoes can be baked in the oven or at room temperature, and they are delicious with a side of mashed potatoes.

This simple breakfast potato makes enough to share as a side with a family or for a lunch break while eating.

Recipe ingredients: 1 cup baby yellow potatoes, peeled and seeded, cut into 3-inch pieces (about 12 cups) 1 cup gratted zuciflower, chopped 1/5 cup carrots peeled and cut into 1/1-inch cubes 1 tablespoon chopped thyme 2 tablespoons oreganomus 1/16 teaspoon salt 2 teaspoons ground cinnamon 1 tablespoon olive oil 1/32 teaspoon ground nutmeg 2 tablespoons butter, melted 1 cup water 2 eggs beaten to soft yolks 1 cup cooked potatoes, drained, thawed and sliced Directions Place potatoes, carrots and thymes in a large pot and season with salt.

Heat the oil in a nonstick skillet over medium-high heat.

Add the zucchinis and cook until golden brown.

Remove from the heat and set aside.

Place the zus and carrots in the same pot, and season again with fresh thymes and oreganois.

Season the vegetables with oregan and salt, then season again.

Add salt and oregans powder, then mix well with a fork.

Add water and stir to combine.

Add chopped parsleys and cook for a minute or two, stirring occasionally.

Drain and set the vegetables aside.

Make the potatoes: Combine all the ingredients in a bowl.

Roll into balls and place in a baking dish.

Bake for 15-20 minutes, or until the potatoes are golden brown and cooked through.

Serve hot.

Recipe by: Julia R. Ruggiero,, The Kitchen of Life, Food, Health & Fitness Author: Julia.

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