Rosemary Sage Breakfast Potatoes

My favorite breakfast in the world is fried eggs and potatoes. The combination of warm, crisp potatoes and the runny creaminess of the yolk add a depth of flavor and texture that just melts into your taste buds. The rosemary and sage gives these potatoes a very earthy flavor that compliments eggs, bacon and sausage well, but they can also stand on their own. If you want to eat a big bowl of these (maybe with some homemade mayo or avocado on top) I’d be right there cheering you on! As I type this I’m actually salivating thinking about eating these potatoes, that’s how good they are. After months of experimenting with different techniques for breakfast potatoes, I’ve come up with the easiest method for cooking them on the stove, instead of in the oven. The result is beautiful, crispy potatoes and they don’t take an hour!

Fall is creeping in all around us and I am loving it. The temperature has been HOT even during the last month here and I am so ready for the crisp fall air, sweaters, scarves, boots, jackets… This weekend my husband (still feels weird saying that, but I love it!) and I took a trip up to Kenosha Pass (somewhere in the mountains between Denver and Breckenridge) that has a gigantic mountainside full of aspen trees that completely changes color in the fall. As a kid my parents would always take us on a drive through the mountains to see the leaves change and I love seeing different parts of Colorado that I wouldn’t normally be driving through. Fall is my favorite time of year, it’s full of nostalgia and everything starts to look and feel different. We got engaged in the fall in a grove of aspen trees and took our engagement pictures last year when we were in Vermont, and I just can’t get enough of fall colors!! I hope you enjoy a few of my favorite pictures I took this weekend and then go enjoy some breakfast potatoes to welcome in October!

Kenosha Pass

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Rosemary Sage Breakfast Potatoes

Course Breakfast, Veggies

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 2 people

Ingredients

• 1.5 lbs Red Potatoes (about 4)
• 1/2 teaspoon Fine sea salt plus an extra pinch
• 1/2 medium sized Yellow onion, diced
• 2 tablespoons Coconut oil
• 1/2 teaspoon Garlic powder
• 1/4 teaspoon Rosemary powder, or 1/2 teaspoon dried Rosemary leaves
• 1/4 teaspoon Dried Sage
• 1/8 teaspoon Cinnamon
• 1/2 teaspoon Dried Oregano

Instructions

1. Cut the potatoes into cubes, making sure to keep the size consistent. Put the potatoes in a microwave safe bowl and sprinkle with your pinch of salt. Cover the potatoes with a paper towel or other loose lid (to allow the potatoes to steam) and microwave on high for 6 minutes, stirring the potatoes once halfway through.
2. In the last few minutes heat up a large non-stick skillet on medium high heat, about a 7 on the dial. Once the pan is hot add your coconut oil and allow to melt completely.
3. Add your potatoes and onion to the pan, stirring it all together to coat it with the coconut oil. Flatten out the potatoes so they are even in the pan. Allow them to sit without stirring or flipping (I know it's hard but you can do it!) for at least 3 minutes, you should start to see the edges brown a little.
4. Flip or stir the potatoes. Continue this process of letting them sit for 2-3 minutes on each side and then flip again for about 20 minutes or until you have reached the desired crispness.
5. Eat immediately! These are awesome with a couple of fried eggs on top!