I love potatoes just about any way I can get them.  It is no secret I love cooking potatoes in many different ways.  So, of course I am going to eat them for breakfast just like I would for dinner.  Really, these potatoes are good for any meal (breakfast and dinner alike).  But don’t forget about our complete brunch menu we posted a while back, these are important!

These potatoes are yummy, let me tell you.  They are full of savory flavor.  We like to make extra baked potatoes and then use them to make these.  It just simplifies things.  The oven is already on, I am already washing potatoes….so why not throw in some extras.  I am sure you can use whatever potato that you would like, but I would suggest that they have been cooked previous to beginning the breakfast potatoes.

There is no exact recipe here….it is open to your taste buds here.  Rosemary, Thyme and Garlic is what we like to use, but feel free to experiment here.  I start with small amounts of seasonings and work my way up depending on how many potatoes I am working with.

Rosemary, Thyme and Garlic Seasoned Breakfast Potatoes

Ingredients:

Potatoes, leftover baked potatoes are great!
olive oil or butter
diced onions
Rosemary
Thyme
Garlic
Salt
Pepper

Directions:

Heat oil in a large skillet over medium heat.  Add onion and saute until browning begins.  Next add desired seasonings.  Start small and add more to desired taste.  Gently fold potatoes into the oil.  Allow potatoes to cook for several minutes without stirring them.  You want the potatoes to brown slightly and crisp on the outsides.  Once this happens, gently stir the potatoes to allow for more browning, continue doing so until desired brownness {I know, real technical terms here, huh}.  Be sure to taste during the cooking and add more seasonings as you go along.  Trust your taste buds here!!  Serve immediately.

Goes great with our complete brunch menu…be sure to check it out here.