Recipe: Breakfast Potatoes

Breakfast potatoes. They’re easy to make, crispy and you can add any spices you like to change things up. Cumin? Yes! Garlic? Yes! Tex-Mex? You bet! Okay, let’s get cooking.

Ingredients

• 2 pounds of yellow potatoes
• 3 tablespoons of salted butter
• 2 tablespoons of grape seed oil
•  about 1/2 a teaspoon of garlic and onion powder
•  1/4 cup of chopped green onions
• salt and pepper to taste

First, wash and peel the potatoes. Then, quarter them and nuke them in the microwave for about 3 minutes. Then let them cool for at least 10 minutes.

In a cast iron pan add the oil and butter. Then, dice the potatoes into about 1/2 an inch then add them to the skillet on medium heat.

The trick here is to use both oil and butter – together they’ll help get that nice toasty crunch. Cook on medium for about 3-5 minutes before you toss them – during the first round sprinkle on the seasoning – in this recipe I used salt and pepper along with garlic and onion powder.

Then, toss and let them cook for another 3-5 minutes until the other side browns. Keep doing this until they’re cooked through and nice and brown.

Then, once they’re good and brown, you’re done!

Add the chopped green onions and serve up.

Yes! There you have it – the perfect breakfast potatoes – ready for a side of eggs. These potatoes are that good, the eggs will feel like the side dish!

Okay, thanks for checking things out and I hope you have a wonderful Easter coming up. Anyone else looking forward to the long weekend mixed with family time and good eats? I am – and I’m looking forward to April – that means spring is almost here – long days here we come!

See you soon – bye for now.