Monday, June 6, 2011

Morning Potatoes by Colleen Guenther

This is by far one of my favorite breakfasts. It's a modern and fresh take on hash browns (so much more flavor and love)! How to make this magnificent breakfast:

What you need:
Potatoes (dice as many as you want). I like either fingerlings or buttercreams for these.
Garlic (1-2 cloves depending on how many potatoes you want to make)
1 white onion (diced)
Fresh minced rosemary (you can use dried if fresh is not available - this is not recommended for your first batch;)
Butter and olive oil
Salt and pepper


Dice up the potatoes (the smaller the better) and throw them in a sautee pan with some olive oil, butter, garlic and pepper.

Cook until they start to get a little soft (depending on how many you decide to make this could take 10-20 minutes). Then, add the rosemary. Don't add too much so that it overpowers everything else. Add the onion and a sprinkle of the paprika and salt and pepper to taste. Cook until the potatoes brown up real nice.

How to serve: I really like to toast some Thomas English Muffins, butter them and add a thin slice of Jarslberg Swiss cheese on top. Add the potatoes on top of that and voila! Pure yumminess!

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