The Official Breakfast Thread - How do Kiwis start their day?

[Aiōn]

Sometimes I have kipper fillets and fried kale or french toast with fruit.
Most days I have a protein bar (20g) and a big latte.

 

[Slap47]

I can never get my potatoes to be the right consistency in my skillet breakfast attempts.

They tend to be undercooked no matter what I do, or so blackended that everything else is off.

Just bake the bacon and eggs. You can even use the bacon grease to bake the potatoes.

 

[thejackal2]

Just bake the bacon and eggs. You can even use the bacon grease to bake the potatoes.

Much easier, only way to really do potatoes consistent in the skillet is plenty of surface area, which is a pain and hard to do for a non chef, much easier to just throw them in the oven as you noted. Bacon grease is great for it and if you have any laying around duck fat works awesome too.

I've been eating a banana and plain yogurt for breakfast now. Getting old sucks, too much stomach acid so I'm on the leaky gut diet.

 

[Kurt Eichenwald]

In Mexico they would sell these breakfasts for only 5 dollars USD. Pretty much no reason to just eat them everyday.

But that's why you make them yourself. It's cheaper and you don't have to let a Mexican handle your food.

 

[Kurt Eichenwald]

I can never get my potatoes to be the right consistency in my skillet breakfast attempts.

They tend to be undercooked no matter what I do, or so blackended that everything else is off.

Double post because I can't figure out how to insert quotes.
Try turning the heat down, keeping a lid on the pan, flipping/stirring occasionally, and make sure they have plenty of oil because potatoes seem to have a way of absorbing a lot of grease. Also check them while they're cooking to see when they're done enough. Just stick one of the bigger tater pieces with a fork, blow on it for a minute and eat it. You'll know if it's ready.

 

[GothicGalLover]

Just had an Irish coffee affogato. Same as Irish coffee but with vanilla gelato instead of cream and some shaved chocolate bits
P good

 

[Tom Myers]

I can never get my potatoes to be the right consistency in my skillet breakfast attempts.

They tend to be undercooked no matter what I do, or so blackended that everything else is off.

Parboil the potatoes first. Dry them well then sautee them. At that point, you're just putting a crisp on them. It's life-changing.

I've recently discovered migas. It's like a hash made with corn tortillas (I've read they use bread too but I haven't tried that yet). It's dead simple: rip a corn tortilla into small bits, sautee in oil, then add a couple of whipped eggs.