What You’ll Need:
Potatoes (1 medium to large potato per person)
Chopped Onion (1/4 onion per potato)
Chopped Garlic (1 clove per potato)
Butter or Oil
Salt, Pepper, Spices (paprika, basil, oregano, Italian herbs, rosemary, thyme all tend to work)
Pot (the kind for boiling)
Knife, Fork, Spatula
How It’s Done:
Now that you know how to make a decent Omelet, you’ll want something to go next to it besides just toast. The trick to making good breakfast potatoes is boiling them before you fry them so that they’re crispy outside but soft inside.
To start, peel your potatoes and cut them into bite size pieces. Boil them for about 10-15 minutes, you’ll know they’re ready when you can stick a fork into them without much resistance. Drain the water and set them aside.
In a large pan heat up your butter or oil, your burner should be around 7. Add in the onion and garlic, cook for about a minute, or until they start to change color, then add the potatoes. Sprinkle with salt and pepper and a healthy amount of whatever spices you’ll be using.
When your potatoes are cooking make sure to turn them often enough that they don’t burn on the sides, but make sure they do get a little crispy. The sides should be yellow with a bit of brown…not black. Make sure you always have enough butter or oil in the pan to keep the pieces from sticking.
When they’re ready, slide the potatoes next to your omelet and enjoy.
Bonus tip: For more flavor, melt cheese on top of your breakfast potatoes. After they’ve finished cooking, turn off the heat and sprinkle grated cheese over the potatoes. The pan and potatoes should be hot enough that the cheese melts in a minute or two.