Breakfast Recipes with Potato

Hash browns meet quiche in this healthy recipe. Shredded potatoes create a gluten-free crust for this bacon and spinach-studded quiche that's sure to be a crowd-pleasing breakfast or brunch.

Prepare this easy ham and broccoli casserole the evening before, and in the morning just pop it in the oven for a delicious breakfast.

A make-ahead breakfast perfect for camping or a busy morning--just reheat over campfire coals or in the microwave. Filled with red bell pepper, eggs and cheese, these russet potato boats are bursting with flavor for a breakfast you'll be excited to wake up for.

Potatoes, cheese and greens make this mini quiche recipe delicious and satisfying. Bake up a batch over the weekend and you'll have breakfast available in a hurry for the rest of the week.

This quiche recipe is full of broccoli, Cheddar cheese and smoky ham surrounded by a crispy hash brown crust. Look for precooked shredded potatoes in the dairy section or in the produce section--or use frozen hash brown potatoes in this easy quiche recipe.

This vegetarian beet, fennel and potato hash recipe is a healthy side dish for simple baked chicken. Or top it with a fried egg or flakes of smoked trout.

Whip up this simple, tasty omelet on those nights when it seems the refrigerator is bare. Frozen hash browns are perfect for such occasions--just look for a brand with little or no fat. And while the cheese adds some fat, it also provides almost a third of your daily calcium needs.

These breakfast burritos, packed with potatoes, bacon and scrambled eggs then topped with green chile sauce and Cheddar cheese, are a satisfying way to start your day.

Brussels sprouts and preshredded potatoes make these oversized muffin-shaped frittatas hearty. They're as good served warm for dinner as they are at room temperature for lunch. Pair with a mixed green salad with cherry tomatoes and buttermilk dressing.

This distinctive loaf boasts a beautiful bouquet of herbs baked into the crust. Flavored with more herbs, it's a fine accompaniment to savory dishes, but is also delicious toasted, with honey.

Tuna, hard-boiled eggs, tomatoes, potatoes, green beans and olives are composed and drizzled with a lively roasted garlic dressing in our take on the classic salade nicoise.

We used fresh potatoes in these quick hash browns, but this is a great way to use last night's leftovers.

Serve topped with salsa. Accompany with warmed flour tortillas and a grated carrot salad.

Potatoes have a special affinity with eggs. If you keep frozen hash browns on hand (check the label and choose hash browns with less than 1 gram of fat per serving), you can whip up a simple, satisfying omelet like this one at a moment's notice. To cut back on saturated fat, use 2 whole eggs and 2 egg whites.

Turkey sausage, potatoes and green chiles star in this easy, cheesy brunch casserole.

A comforting dish with a healthier profile.

We use flour-thickened low-fat milk combined with a modest amount of tangy sharp Cheddar to make a creamy cheese sauce for our healthy spin on au gratin potatoes. They're topped with additional cheese and some breadcrumbs, then baked until golden brown and bubbling; you'll find it hard to believe that these tasty potatoes have only a third of the fat of the original.

Traditional versions of this crisp Swiss potato cake virtually swim in butter. By baking the cake, we were able to dramatically reduce the fat yet retain crispness.

These breakfast burritos, stuffed with potatoes, scallions, scrambled eggs and cheese, are a great way to start the day when you have time to sit down to a real meal. They also make a fabulous easy dinner. Add a side of black beans and some corn sautéed with chiles and lime juice, and you have breakfast for dinner, south-of-the-border style.

Za'atar and yogurt pair magically to create a healthy and full-flavored dressing in this easy asparagus recipe. A spice blend of sumac, sesame and herbs, za'atar is a Middle Eastern staple available in Middle Eastern markets and where other specialty spices are sold. To make your own: Blend 1 teaspoon each ground sumac, sesame seeds and dried thyme with 1/4 teaspoon salt.