Breakfast Potato Bites

Here's an easy solution for how to feed a hungry breakfast bunch, although it's not very quick...

  Breakfast Potato Bites 

I used organic gold potatoes for this recipe, but any small potato (about the size of a tennis ball) will work. 

Set the oven to 450*F .  Wash the potatoes thoroughly under cool tap water and dry them off.  Lightly brush them with olive oil and sprinkle one side of each potato with sea salt.  Once the oven is preheated, place the potatoes directly on the rack.  This will help the skin to harden so they'll hold the filling after being baked.  Bake 30-40 minutes, flipping and rotating once half way through.  They're done when the skin turns a crispy brown and a knife easily pokes through to the center.

Some oil may drip off the potatoes and smoke up the oven slightly, so don't be alarmed if a little smoke wafts out when you open the door.

While the potatoes are baking, cook up your filling. You can chose any breakfast dish you think will taste good with potato.  I chose eggs scrambled with prosciutto and fresh sage.  I lightly fried the prosciutto in a little butter before adding the eggs and sage to make it a little crispy like bacon.

Leave the eggs in the pan to keep them warm.  Once the potatoes are done, let them cool until you can comfortably handle them with bare hands.  Cut each potato in half and scoop most of the inside out with a spoon.  Leave some potato attached to the skin to give the bites some structure.

Now just fill each potato bite with your breakfast dish, garnish with anything that sounds good (shredded cheese on the scrambled eggs), and you're done.  Eat 'em up before they get cold.

Chicken Pot Pie Stuffed Biscuits

Earlier this week I made Chicken and Biscuits in a Pot and wound up with plenty of leftover ingredients.  So I basically made it again, but turned it inside-out..

Chicken Pot Pie Stuffed Biscuits: 

Preheat oven to 425*F .

Make the filling and dough the same way you would for the Chicken and Biscuits in a Pot, except this time just cook up the chicken mixture in a pan.

Take half your dough and split it between 12 cups of a well-oiled cupcake pan.  Oil up your fingers and press the dough into bowl shapes.

Spoon your filling into each cup, just until it's even with the top of the dough.

Take the remaining half of your dough and roll it out on wax paper (oiled plastic wrap works fine, too). Use a cup or glass that's the same size as the cupcake cups and cut out tops for all 12 biscuits. Carefully place the tops on each biscuit, pushing down the edges slightly so they bond with the dough already in the cup. Cut a small hole in the top of each one to allow steam to release during baking.

Bake biscuits in the center of the oven at 425*F for 20-25 minutes.  Then turn the broiler on high for 1-2 minutes, just to brown up the tops of the biscuits. PAY VERY CLOSE ATTENTION WHILE BROILER IS ON, the difference between browned biscuits and blackened biscuits is less than a minute!

Allow to cool for about 5 minutes and serve. Filling will be very hot so tell your guests to be careful. Enjoy!