Today: Gail Simmons Mediterranean & Steakhouse Breakfast Potato Recipe


Today Show: Breakfast Potatoes

Gail Simmons, the Special Projects Director of Food & Wine magazine, was brought on today to present something a little different: a breakfast baked potato. Instead of the normal old hash browns, Gail has some healthy alternative uses of the potato to show us today.

Gail Simmons: Sunny Side Up Potatoes Recipe Ingredients

  • 4 baked potatoes, cut 3/4 way down middle horizontally
  • 4 tablespoons unsalted butter
  • 1/2 cup crispy crumbled bacon bits
  • 1/2 cup sharp cheddar, shredded
  • 1/4 cup pickled jalapenos
  • 4 fried eggs
  • Coarse salt and freshly ground black pepper

Today Show: Sunny Side Up Potatoes Directions

Today: Gail Simmons Mediterranean & Steakhouse Breakfast Potato Recipe

Gail Simmons shows us some creative twists on stuffed potatoes.

  1. Put a small amount of butter into open potato for sweetness and creaminess.
  2. Pile in bacon, shredded cheese, pickled jalapenos.
  3. Per the name, place a sunny-side up egg on top.

Gail Simmons: Mediterranean Potatoes Recipe Ingredients

  • 1 cup feta, crumbled
  • 1/2 cup pitted Kalamata olives, sliced
  • 1/2 cup roasted red peppers
  • 1/2 cup Persian cucumbers, diced
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup red onions, thinly sliced
  • 1/2 cup Oregano Vinaigrette (recipe follows)
  • 4 baked potatoes, cut 3/4 way down middle horizontally
  • Oregano vinaigrette
  • 1 small garlic clove
  • 2 tablespoons fresh oregano, chopped
  • 1/4 cup red wine vinegar
  • 1/2 cup extra-virgin olive oil
  • Coarse salt and freshly ground black pepper, to taste

Today Show: Mediterranean Potatoes Directions

  1. Put cherry tomatoes, onions, roasted red pepper, olive, and any other desired vegetable into a bowl with diced cucumbers.
  2. Add red wine-oregano dressing to the bowl and mix in.
  3. Add mixture into open potato.

Gail Simmons: The Steakhouse Breakfast Potato Recipe Ingredients

  • 1 stick unsalted butter, softened
  • 1 1/2 tablespoons thyme, finely chopped
  • 1 tablespoon rosemary, finely chopped
  • 1 1/2 teaspoons lemon juice
  • 1/4 teaspoon coarse salt
  • 1 garlic clove, finely minced

Today Show: The Steakhouse Potato Recipe Directions

  1. For potatoes: Add creamed spinach, sauteed mushrooms, and fried onions to open potato.
  2. For herb butter: Beat all ingredients together. Form butter into a log, wrap in plastic wrap, and chill. Cut into 1 tablespoon pats before serving.

Gail Simmons: Baked Potatoes With Wild Mushroom Ragù Recipe Ingredients

  • 8 baking potatoes (4 pounds)
  • 1/4 cup plus 2 tablespoons canola oil, plus more for rubbing
  • 2 tablespoons unsalted butter
  • 4 pounds mixed wild mushrooms
  • Salt and freshly ground pepper
  • 1 white onion, finely chopped
  • 4 garlic cloves, minced
  • 1 cup dry white wine
  • 1 cup beef stock or low-sodium broth
  • 1 tablespoon chopped tarragon
  • 2 teaspoons chopped thyme

Today Show: Baked Potatoes With Wild Mushroom Ragù Directions

  1. Preheat the oven to 425°.
  2. Pierce the potatoes with a fork and rub with oil.
  3. Bake for 1 hour, or until tender when pierced.
  4. While baking potatoes, melt the butter in the oil in a large, deep skillet.
  5. Add the mushrooms, season with salt and pepper and cook over high heat, stirring occasionally, until tender, 20 minutes.
  6. Add the onion and garlic and cook, stirring, until the mushrooms are deeply browned, 8 minutes.
  7. Add the wine and cook until evaporated.
  8. Stir in the stock, tarragon and thyme and bring to a boil.
  9. Season with salt and pepper.
  10. Slit the potatoes and fluff the insides with a fork.
  11. Season with salt and transfer to plates.
  12. Spoon the mushroom ragù onto the potatoes and serve.


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