Tuesday, January 19, 2010

Breakfast Potatoes: Fool Proof!

Yes, fool proof!

    A great side dish to any breakfast. Here is my method for getting your potatoes cooked through AND crispy, with out being greasy or taking all day to do. Sounds too good to be true?!!? Heh. i like my potatoes super garlicy and a little spicy, but you can add other veggies like onions or carrots or something too. Calling this recipe "breakfast potatoes" avoids the "hash browns or home fries" debate. But i am pretty sure these are technically called homefries. if that is technical. anyhow, add this technique to your breakfast table, it'll not disappoint. :)

Serves 2

one large yukon gold potato cut into 1/2 " dice
2 tbs butter
salt and pepper to taste
4 cloves garlic, minced
1/2 spicy pepper, finely diced
1 tbs fresh or dried thyme

Boil potatoes in water for about 8-10 minutes. Just until softened, but not mushy. Be careful not to over cook. Drain well. In a heavy skillet, heat butter over medium heat till slightly browned. Add potatoes, spread into an even layer. Allow potatoes to cook without stirring for about 15 minutes. (This is the trick, kinda, stirring too soon will break the potatoes apart, then the crispy part stays on the pan and not on the potato). Once browned, move potatoes around to brown another side. Season with salt and pepper, cook another 10 minutes. Add garlic, spicy pepper, and thyme. Toss to mix. Cook five more minutes. Serve.

NEXT POST: Chicken Noodle Soup!

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