Breakfast Potatoes
This is how i've been doing breakfast potatoes lately. A slight departure from the typical breakfast potato. I like yukon gold here because they crisp up nicely, and the skins aren't too rough.
Breakfast Potatoes
This is how i've been doing breakfast potatoes lately. A slight departure from the typical breakfast potato. I like yukon gold here because they crisp up nicely, and the skins aren't too rough.
Cooking Instructions
- 1
Dice up your potatoes. I like a small dice. They cook fast and get nice and crunchy.
- 2
In a nonstick pan, add the olive oil and set to a medium heat.
- 3
When the oil is warm, toss in the diced potato. Let em go awhile, tossing every couple of minutes so they brown gently and evenly.
- 4
Meanwhile, chop up your scallion, cilantro, and garlic. I used a microplane on the garlic.
- 5
When your potatoes are golden brown and tasty, toss in salt and pepper, and stir in the garlic, making sure to separate and disperse.
- 6
Finish with the scallion and cilantro, and serve with a runny egg.
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