4
| Recipes |

World's Best Breakfast Potatoes from Jake's Del Mar (Recipe)

^
Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Miami and help keep the future of New Times free.

Like our own little version of Best Thing I Ever Ate - sometimes, the Short Order staff tastes foodstuffs so unbelievably delicious that we can't stop talking, Tweeting, Instagramming, Facebooking, dreaming and writing about them. A recent brunchtime visit to Jake's Del Mar in coastal Del Mar, California, produced just such an experience.

While everything we ate at Jake's was painstakingly prepared -- the breakfast potatoes stood out. They were the best we've ever eaten by far. And we're brunch junkies. When we bit into these rosy red, rich potato delights, the first words out of our mouths were - "What's in these, crack?"

Luckily for all involved, there's no crack. Just good old-fashioned heavy cream, cheese and plenty of other additives that turn these into an epic breakfast affair. Make 'em for your significant other this Sunday morning, and you'll be in his/her good graces for the foreseeable future. Trust us.

See also:

- Ten Best Miami Brunches

Jake's, by the way, is from the same folks behind the world-famous Duke's Waikiki, as well as several other upscale Hawaii and California-based establishments. Jake's Del Mar, like their other endeavors, is flawlessly executed, offers a stunning waterfront view - and is absolutely worth a visit should you pass through SoCal.

Without further ado, here's the recipe, courtesy of executive chef Dustin Anselm. The dude knows what he's doing.

(P.S. Make these in a baking dish, and eyeball your quantities depending on its size)

Ingredients:

  • Red A potatoes
  • Sliced raw yellow onion
  • Roasted garlic pepper spice (they use R.L. Schreiber spices)
  • Parmesan cheese
  • Heavy cream

Directions:

Cut potatoes into large wedges. Place into your baking dish- add the sliced raw yellow onion, parmesan cheese and roasted garlic pepper spice. Add heavy cream about halfway up the dish. Cover with foil and bake at 400 for about two hours. Add chopped parsley to finish.

Follow Hannah on Twitter @hannahalexs.

Follow Short Order on Facebook, on Twitter @Short_Order, and Instagram @ShortOrder.

Keep Miami New Times Free... Since we started Miami New Times, it has been defined as the free, independent voice of Miami, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Miami with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the New Times community and help support independent local journalism in Miami.

 

Join the New Times community and help support independent local journalism in Miami.