September is National Potato Month! As we bid adieu to the summertime, we welcome in the fall season with a celebration of all things potato, po-tah-toe. With Americans consuming over 17 million tons of potatoes each year, we can certainly say that it’s one the USA’s most popular vegetables. From french fries to hash browns, mashed potatoes to baked potatoes and more, it’s no wonder the almighty spud has earned its beloved reputation in flavor and versatility. With so many choices of potato recipes to highlight in this week’s blog post, we decided to go with a commemoration of the most important meal of the day–a Dutch Yellow® Potato Breakfast Skillet. Now, this recipe may sound simple but these aren’t your average breakfast potatoes. Dutch Yellow® Potatoes take things to a whole new level with their incredibly buttery flavor and creamy texture. Top things off with a sunny side up egg and you have yourself a breakfast dish you’ll want to be starting the morning with all season long.
Melissa’s bestselling Dutch Yellow® Potatoes are truly the quintessential everyday potato. They can be recognized by their petite size and distinct yellowish-white skins. Their flavor is light and subtle, making them incredibly versatile for a wide variety of recipes. Unlike Russet potatoes which turn fluffy once cooked, DYPs® are known to hold their density and shape nicely during the cooking process and can be simply roasted with butter and herbs for a tasty, crispy-skinned side dish. You can also turn them into creamy mashed potatoes, but leave the skin on for added flavor and nutrients. For other delicious recipes and ideas, simply visit our Recipe Section and type in “potato” in the search box. And for other amazing potato varieties, make sure to check out our entire selection of potatoes.
DYP’s® Breakfast Skillet
Yields: 2 servings
- 1 package of Dutch Yellow® Potatoes, sliced
- 2 cups of kale sprouts, chopped
- 2 large eggs
- 1 medium onion, sliced
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of ground black pepper
1. In a large skillet, heat up the oil over medium-high heat. Add the Dutch Yellow Potatoes and sliced onions to the skillet. Season with the salt and pepper.
2. Sauté for about 6 minutes and then add kale. Continue cooking for another 3 minutes or until the potatoes are browned and the kale has wilted a little.
3. Add the minced garlic and cook for one more minute until it becomes fragrant.
4. While working on the potatoes, cook the eggs sunny side up.
5. After the potatoes have finished cooking, serve in the hot skillet and top off with the sunny side up eggs.