Spicy Fried Breakfast Potatoes with Turmeric
Spicy fried breakfast potatoes blend the comfort of fried potatoes with the flavor, color and antioxidant properties of turmeric and other spices! Gotta love comfort food!
Spicy fried breakfast potatoes
In the cold dark days of winter, aren’t potatoes the perfect comfort food? Well, when you think about it, aren’t they’re great in any season? From baked to boiled to fried, it’s hard to make a potato that doesn’t warm your soul.
Potatoes are even good at breakfast! And besides providing a tasty and filling start, fried breakfast potatoes give you a serving a vegetables. Right out of the gate. Add a chopped red pepper and the veggie count rises to two!
Add red pepper for more nutrition!
To up the health value of these fried potatoes, I decided to toss in some spices. Turmeric, in particular, is believed to have good antioxidant and anti-inflammatory properties. The spices even give a nice golden color to the potatoes.
A fried potato closeup
This dish also works if you are eating local in the winter. I still have basement stores of potatoes from my CSA and bell peppers in the freezer.
Start the new day happy!
Spicy fried breakfast potatoes
- 2 tablespoons oil, divided (I used leftover bacon grease)
- 4 medium potatoes, cooked and cut into chunks, and patted dry if needed (see note)
- 1 red pepper, chopped (optional)
- ½ teaspoons turmeric
- ½ teaspoons chili powder
- ¼ teaspoons salt
- ¼ teaspoons cumin
- 1/8 teaspoons black pepper
- Heat a large frying pan on medium high until water immediately sizzles when sprinkled on pan surface. Add 1 tablespoon of oil to the pan and spread over surface.
- Drop in potato chunks, spreading them out as much as possible. Cook until brown on one side.
- Sprinkle spices on top of potatoes and add red pepper if using. Add the second tablespoon of oil and toss everything together, trying to get uncooked side of potatoes facing down as much as possible.
- Continue cooking another 5 minutes until (some of) the potato bottoms are starting to turn golden and peppers (if using) are tender.
- Serve warm.
- Dry cooled potato chunks will brown better and stick less than if they retain cooking moisture or condensation. I usually precook my potatoes in chunks. When they are done, I immediately spread out the pieces on a dish towel so the moisture can evaporate while they are still warm. Or sometimes I will use leftover potatoes from dinner that I pat dry.
i can’t scroll through my feed without seeing something involving turmeric but i haven’t purchased any myself yet. i do love the look of these extra nutritious fried potatoes! 🙂
Yes, turmeric is pretty hot now. I haven’t gone the “golden milk” route yet, but adding a little to food is a pretty easy way to get some in!
May I please make these for dinner??? They look so good and would be perfect next to my chile-chocolate-cinnamon rubbed pork tenderloin!
You are so right David! (I’d even eat them with eggs for dinner 😉 )