This is a nice and easy breakfast recipe. I like to cook eggs in the morning and now that bread is mostly out of the picture for me I'll often serve these potatoes with my eggs as a source of carbs to make breakfast the filling meal it should be. A few times I made runny over easy eggs and broke the yoke over these fried potatoes. Last weekend we had company I served them with ham and spinach frittatas and sliced cantaloupe. Now that's a good breakfast!Rosemary Fried potatoes
Serves 4
2 Tbsp olive oil
1/2 onion - chopped
6-8 medium red potatoes- washed and cut into 1/2 inch pieces
2 stalks of fresh rosemary or 2 Tbsp dried rosemary
Sea Salt and fresh cracked pepper to taste
sprig (or two) of fresh parsley chopped (optional)
__________________
• Cover chopped potato with water in a pot, add salt to the water and bring to a boil
• Boil until potatoes slide easily off of a sharp knive, about 10-15 minutes
• Heat a large frying pan to medium with the olive oil, once hot add the onion, salt and pepper
• Strain potatoes in a colander and stir them into the frying pan with the onion
• Mix in the rosemary, continue cooking stiring frequently with a spatula so potatoes don't stick to the bottom of the pan. Add more olive oil if the pan gets too dry
• Cook until potatoes start turning brown and crispy on the outside, stir in fresh parsley (optional) serve hot, enjoy!
