Breakfast Potatoes

>> Thursday, 22 January 2015

Hi Everyone,

I trust that 2015 has been treating you well so far.

If you've been following this blog for a while, you will know that I am not big on making resolutions, but every now and then, throughout the year, I make an attempt to eat breakfast. I am the kind of person that wants to wake up each morning and be surprised by what I find on my plate for breakfast. While I am quite content to eat the same thing 2 to 3 days in a row for lunch or dinner, that is not the case when it comes to breakfast. I seek variety: savoury and sweet (more savoury), heavy and light, liquid and solids.

Potato Egg Breakfast photo breakfast2_zps6ca0f2ba-1.jpg

Here's the thing, because I want breakfast to be a surprise and something different daily, I find that I cannot plan what I want to have for breakfast the day or night before, this generally results in me not having breakfast at all. If I am not rushing to get out of the house, invariably, I'll have tea.

The other day I got up and felt like eating potatoes for breakfast. Ah, a rare occasion that I actually knew what I wanted to eat for breakfast. These potatoes were done cooking in under half an hour. I like that.

There's no particular recipe. All you need are potatoes, oil or butter if you prefer, salt and pepper. I used a dry all purpose seasoning for my potatoes and finished them off with chopped chives.

Cut Potatoes photo cutpotatoes3_zps2d1e1dcc-1.jpg

Scrub or peel some potatoes and dice them

Potatoes Cooking photo potatoescooking_zps5eca1271-1.jpg

Heat a pan (cast iron works great) with 2 tablespoons oil until smoking hot and add the potatoes to the pan and spread it out in an even layer. Do not touch it, let it cook for 5 minutes to get brown on the parts that are in direct contact with the pan

Seasoned Potatoes photo seasonedpotatoes_zps85a6c4fb-1.jpg

Meanwhile, sprinkle the seasoning along with some salt and freshly ground black pepper

Browned potatoes photo potatoescooking5_zps62f987ee-1.jpg

Toss the potatoes to let other pieces brown. Let it cook for another 5 minutes
Cover the pan, turn the heat to low and let steam-cook for 15 minutes. Remove the cover, shut off the heat and garnish with chives or thinly sliced green onions

Breakfast Potatoes photo bfastpotatoes7_zps63535631-1.jpg

I had mine with a fried egg.

Potatoes Egg Breakfast2 photo breakfast7_zps31005d1c-1.jpg

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