Breakfast Recipes with Potatoes

These cheesy mini potato gratins are a great way to jazz up your brunch menu. The simple, mild flavors are brought to life with a splash of sherry vinegar and a sprinkle of fresh herbs--choose your favorites to complement the rest of your meal.

This is a slimmed-down recipe makeover of the famous St. Louis breakfast hangover cure. The healthy turkey chili is sans beans, but feel free to add a can of rinsed beans during the last 20 minutes in Step 1 if you like.

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.

This breakfast-meets-dinner Brussels sprout and potato hash recipe is a quick, easy dinner, perfect for a cool fall evening. Resist the urge to stir it too much! Cooking the hash undisturbed allows a crispy caramelized crust to form on the potatoes at the bottom of the pan. Look for hash browns that don't have added salt to help keep sodium in check.

We combine convenient, omega-3-rich canned salmon with frozen hash browns, chopped capers, scallions and just enough egg white and low-fat mayo to make healthy, delicious salmon cakes. We pan-fry them on one side in a small amount of oil, flip them and then finish in a hot oven. The result is light and crispy.

This delicious, hearty breakfast takes almost no effort to prepare. This recipe will cook overnight in a slow cooker and all you need to do in the morning is prepare the poached eggs.

Don't toss those stems! Rainbow chard is sold in bunches with a mix of yellow, pink, and pale green stems that add a pop of color, a bit of crunch, and an extra dose of fiber.

When we're in a hurry, we love to have breakfast for dinner. Precooked diced potatoes--available in the refrigerated section of most supermarkets--help make this pastrami hash ultra-fast. (If you have leftover cooked potatoes, use about 3 cups diced cooked potatoes instead.) Serve with rye toast and sautéed spinach.

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.

This vegetarian Brussels sprout and potato hash recipe is a quick, easy dinner, perfect for a cool fall evening. Resist the urge to stir it too much! Cooking the hash undisturbed allows a crispy caramelized crust to form on the potatoes at the bottom of the pan. Look for hash browns that don't have added salt to help keep sodium in check.

In 1998, we did our first story about pairing craft beer and food. We visited Dock Street Brasserie in Philadelphia, where executive chef Olivier De Saint Martin served up food, like this salad, that had more in common with Parisian bistros than brew pubs. This was one of the favorites chosen from more than 1,000 salad recipes for our 30th anniversary issue. Try it with an American pale ale.

Hash isn't just for corned beef. It's also great made with catfish--or other flaky white fish. Any ham adds flavor to the hash, but we think a higher-quality smoked ham will give you the biggest flavor-bang for your buck. Serve with a poached egg on top and a green salad.

Skip the greasy mess with this healthy latke recipe by frying your potato pancakes in a waffle iron instead. Serve with sour cream and applesauce for dipping.

Like a bouquet of fresh vegetables, this light but soothing soup is just the thing on a cool spring evening. It is important to cut the green vegetables into small pieces so they cook quickly, while retaining their bright color.

This satisfying meal of asparagus and potatoes is modeled after European bistro fare. It uses fresh ingredients and is prepared in one skillet.

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 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.

Sweet peppers and thyme add a twist to this classic American breakfast side dish. Serve it with an egg and whole-wheat toast to start your day off right.

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.

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.

These mini frittatas make a great breakfast or brunch for a crowd, and help keep portion size in check. Grate whole nutmeg on a microplane or box grater for the most fragrant results.

This easy breakfast recipe calls for leftover Packet-Grilled Potatoes, but you can make it with any leftover cooked potatoes you have on hand. Add some shredded zucchini and bacon and top with an egg and you have a quick and satisfying meal for one!

This frittata calls for cooked asparagus and a few small potatoes, but in a pinch you can use just about any vegetables you have on hand. A perfect lunch or light supper served with a salad of spring greens and some good crusty bread.

Make this a balanced breakfast of champions by sprinkling your potatoes with a little thyme or minced fresh dill and seasoning the egg substitute with ground black pepper and a pinch of sea salt.