My girls had a friend sleepover the other day, and they woke up hungry and wanting a breakfast that was “not cereal.” Fortunately we’re on holiday break, so I could indulge their wishes and save cold cereal for a busy school morning. I had some other tasks on the agenda, so I looked for something that would come together quickly. I found potatoes that looked great and would go well with eggs and fruit, so I decided to give the recipe a try.
The most time consuming part of preparing this recipe was dicing the potatoes. They didn’t need to be peeled, which was awesome. I always skip peeling unless absolutely necessary. There are great nutrients in the skin, plus, who wants to peel potatoes? I expected the recipe to call for browning in a frying pan, but they were able to go in the oven, which saved me the time of standing in front of the stove. The recipe indicated that they may stick to the pan, and recommended lining the pan with parchment paper. I think this was key to the success of the recipe, so I definitely recommend following this tip. The only two changes I made (of course) were to use fresh rosemary instead of parsley, and I browned them under twice under the broiler instead of once, stirring halfway through.
They were quickly gobbled, with many compliments about their crunchy outside, fluffy inside, and flavor. Definitely kid friendly. They were simple enough to go with any kind of main dish. The recipe has been pinned on my Pinterest Breakfast board, and will definitely have a recurring role in our repertoire. Share your favorite breakfast recipes with out readers, below. Happy New Year!