Angela Dawn's Note:
This is a version inspired by an old guy named Tom who used to cook breakfast every morning at the youth hostel I stayed at down in NOLA. He was displaced after Katrina and no one has heard from him again. So where ever he is now - I thought I'd share his recipe. Even if it is my own version of it. It's great for breakfast, brunch or even dinner. Spicy, garlicy, buttery goodness.
My Private Note
Units: US | Metric
- 2 1/2 lbs russet potatoes
- 1 small onion, finely chopped
- 2 stalks celery, finely chopped
- 1/4 green bell pepper, finely chopped
- 1/4 red bell pepper, finely chopped
- 4 large garlic cloves, finely minced
- 2/3 cup green onion, chopped
- 2 tablespoons peanut oil
- 5 tablespoons unsalted butter
- 1 tablespoon creole seasoning, divided in half (Tony's)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme
- 2 teaspoons louisiana hot sauce
- 1Boil your potatoes whole in water until just fork tender. Drain and fill with very cold water. Set aside, draining water and adding fresh cold water as it gets warm.
- 2Meanwhile, while that cools down you can start prepping your veggies.
- 3Once potatoes are cooled (about 25 minutes) drain them and dice into roughly 1 inch cubes, keeping the skin on.
- 4In large frying pan (Tom always used an old Wok, and it seemed to work really well) heat your peanut oil and a tablespoon of butter. Add onion, celery, bell pepper and half of the Creole seasoning. Sauté on Med-high until the onions start to get translucent, about 4-5 minutes.
- 5Add rest of butter and garlic. Once the butter has mostly melted add your potatoes. Stir to coat them with the buttery goodness. Add parsley, thyme and rest of Creole seasoning. Let cook for another 5-6 minutes, scraping the bottom of the pan to avoid sticking and to mix the crispy bits into the potatoes.
- 6They should start to look a little creamy/smashed by this point.
- 7Stir in hot sauce and garnish with green onions.
- 8Now all you need are a couple of fried eggs, some spicy Louisiana sausage patties and some fresh biscuits with jam. Don't forget the coffee with chicory!
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Nutritional Facts for Cajun Smashed Potatoes
Serving Size: 1 (307 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 287.5
- Calories from Fat 129
- Total Fat 14.3 g
- Saturated Fat 6.9 g
- Cholesterol 25.4 mg
- Sodium 68.2 mg
- Total Carbohydrate 36.9 g
- Dietary Fiber 5.1 g
- Sugars 2.8 g
- Protein 4.6 g