Shredded Breakfast Potatoes

Posted by francis keyser Sunday, November 22, 2009
Taste Level: G
Cost: $20 and under
Serves: 4
Prep Time: 5-10 min.
Cook Time: 40-45 min.
Difficulty: 1

This is a great breakfast recipe to whip up when you have left over baked potatoes. We had a few so we cooked it up along side some scrabbled eggs before hitting the open road. Enjoy!

Ingredients:
2 large potatoes
1 tsp black truffle oil
1 pad butter
sea salt (to taste)
Fresh crack pepper (to taste)

Preheat oven to 400 degrees (if using a pizza stone heat it up in oven as well.)

Put both potatoes in a potato crisper bag and microwave the time your microwave says for 1 potato. If you do not have a potato crisper bag wrap both potatoes in damp paper towels and microwave for the time your microwave says to cook one potato. Remove from microwave and rub oils and salt into potatoes and let sit for 5-7 minutes.

Place potatoes onto either a baking sheet, aluminum foil or my favorite a pizza stone (already heated in oven) and bake for 20-25 minutes flipping both potatoes after 10 minutes. The pizza stone makes a really nice crisp skin on the potato so I highly suggest it.

Remove potatoes from oven and let cool. (You can wrap them up and store them away from future use at this stage.) Once cooled shred using a cheese grater.

Melt one pad of butter in a 10 inch skillet over medium high heat. Add potatoes and cook flipping with spatula occasionally until crisping (7-10 minutes.) Serve hot! Zo likes hers with ketchup and hot sauce.

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