Ihop Crispy Breakfast Potatoes

I left mine to cook for a full 50 min at the 425 and loved the texture.

Ihop crispy breakfast potatoes. Not that mushy potatoes taste bad because you know potatoes are always good. These ihop hash browns are an easy side dish to prepare with ingredients commonly found at home. We bet you can t resist chowing down a crispy buttery crust with tender potatoes in the center maintaining a soft and moist texture. It s your typical eggs and hash breakfast only taken to the next level.

When i tried to make them at home they ended up too soft and the potatoes would tear apart or just be mushy. Remove from oven and use a spatula to gently move potatoes around and unstick any stuck potatoes to ensure even roasting. In fact for more ihop favorites go ahead and try out our copycat ihop french toast recipe. Or any cheese you prefer really.

Usually i prefer hashbrown potatoes due to some home fries not being cooked all the way through i m picky about my potatoes lol but these are the perfect combination of crispy on the outside and fluffy and soft on the inside. Place potatoes on a large baking sheet. There was a time that i thought really crispy breakfast potatoes were created magically by diners everywhere. Ok now that you ve read my obsessive spiel on crispy hash browns let s get to the breakfast skillet toppings.

My crispy potatoes lend the perfect bed for sautéed peppers bacon crumbles eggs and smoky gouda cheese. Learn how to make a bombay breakfast potatoes recipe. These crispy breakfast potatoes are roasted in the oven so they re less greasy and more healthy than traditional breakfast potatoes cooked in a skillet. Also the full 1 4 tsp cayenne pepper was a little strong for me on my first batch so i only put in a 1 8 tsp the second time and prefer them just a little bit more for breakfast but if you like spice keep the full amount.

Recipe yields 1 pan of breakfast potatoes enough for about 4 servings. Return potatoes to oven and roast for an additional 30 to 40 minutes until potatoes are cooked to your liking. Drain and allow to dry thoroughly then cut into wedges. Add the potatoes and boil until nearly fork tender but not falling apart about 15 minutes.

Perfectly seasoned and roasted red skin potatoes topped with caramelized onions crispy bacon and fresh herbs. By boiling our potatoes in indian spices before we fry them we can easily turn your basic old home fri. Bring salted water to a boil in a medium pot. The perfect side dish for breakfast.