Zutaten für Herbed Country Breakfast Potatoes
- Russet Potatoes
- Paprika
- Fresh Ground Black Pepper
- Ground Cumin
- Light Olive Oil
- Yellow Onions
- Flat Leaf Parsley
- Fresh Rosemary Leaf
- Leaf Thyme
- Fresh Sage Leaf
- Bell Pepper
- Fine sea salt to taste
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Zubereitung von Herbed Country Breakfast Potatoes
- Wash and scrub 3-4 medium russet or red potatoes (about 1.5 lbs). Dice into 3/4-1 inch pieces.
- Chop 1/2 medium yellow or red onion (about 1/2 cup).
- Roughly chop 2-3 sprigs of fresh rosemary and 2-3 sprigs of fresh thyme (about 1 tablespoon each). If using, chop 1 tablespoon of fresh parsley.
- In a large bowl, toss the potatoes with 1/2 teaspoon paprika, 1/4 teaspoon ground cumin, and 1/8 teaspoon freshly ground black pepper.
- Heat 3 tablespoons of light olive oil or canola oil in a very large non-stick skillet over medium-high heat.
- Add the potatoes to the skillet and fry, stirring occasionally with a spatula, until lightly golden (about 5-7 minutes).
- Reduce heat to medium. Spread the chopped onion evenly over the potatoes.
- Cook, turning as needed, until the onions are softened (about 3-4 minutes).
- Sprinkle the fresh rosemary, thyme, and parsley (if using) over the mixture.
- Continue cooking, stirring occasionally, until the potatoes are golden brown and crispy (about 5-7 minutes).
- Remove from heat and drain the potatoes on paper towels to remove excess oil.
- Sprinkle with fine sea salt to taste, tossing gently to distribute evenly.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
9g
Fat
7g
Carbs
10g
