If you want me to cook it, it needs to be basic. If your recipe has a cook time of more than 2 hours, requires pre-work/overnight soaking, calls for upwards of 20 ingredients (especially if I can’t use 50% of them in the ultra-easy meals I’m preparing over the next couple of weeks), you can count me out. Don’t get me wrong; I love an exquisite dish as much as the next palette, I just don’t like preparing them. So, if you’re anything like me and all about keeping it simple yet tasty in your kitchen but have zero problems devouring the most elaborate dish prepared elsewhere, yay, we’re tummy twins!
One of my simple go-to favs is breakfast potatoes. They’re cheap, filling, hard to fuck up and if you have leftovers, you won’t, but if you do, they make a great side for lunch or dinner. I fry my russets in a little vegetable oil, light seasoning, onions and once they’re all done – several dashes of Louisiana Hot Sauce is a MUST. I usually accompany these with a couple of my struggle over easy eggs (yes, making an over easy egg is not easy – don’t judge me), a few pieces of bacon and a slice of toast. The full recipe is below for all my basic friends.
When I want delicious breakfast potatoes with more than 3-ingredients, these Kansas City favs never disappoint. Reasonably priced and delicious both dishes were love at first bite for me, so I’m confident they will make your tummy smile, as well.
The Classic Cookie | 409 W. Gregory Blvd., Kansas City, MO 64114 | Hours: Daily 7a-2p (kitchen closes at 1:30)
Herbed Potato and Sausage Casserole comes with seasoned potatoes and Italian sausage, topped with cheddar cheese, sour cream, green onions and a poached egg.
The Corner Restaurant | 4059 Broadway, Kansas City, MO 64111 | Hours: Daily 6a-3p
The Hashes comes with sweet potatoes, caramelized red onions, mushrooms, swiss chard, bell peppers, roasted tomatoes, poached egg, and hollandaise, topped with a braised short rib (additional options also include house-made chorizo or pastrami, smoked salmon, or veggies)
Know of any other KC gems with awesome breakfast potatoes? I’d love to hear about them!
- 4 Medium Russet Potatoes
- ⅓ Large Onion
- 2 Tablespoons of Vegetable Oil
- Salt and Pepper
- Optional: Lawry’s Seasoning Salt
- Rinse potatoes and pat dry with paper towel.
- Cut into small chunks.
- Over medium heat add 2 tablespoons of vegetable oil to nonstick skillet.
- Add potatoes.
- Season to taste with salt and pepper. If you're feeling spicy, add a dash of Lawry’s seasoning salt
- Cover and cook over medium heat for 20-25 minutes (depending on thickness of potatoes). Stir occasionally.
- While potatoes cook. Chop 1/3 large onion. Add onion after about 15 mins of cooking.
- Cook additional 5-10 minutes or until potatoes are soft.