Cast Iron Rosemary Potatoes

The simplest way to make potatoes for breakfast is using a cast iron skillet. I found the herbed potatoes recipe published in the September issue of the Cooking Light Magazine. I changed a few fresh herbs that I have planted on my window sill. Adding some fried eggs and bacon will complete this classic potatoes breakfast.

Ingredients:

1 lb. Yukon potatoes, peeled and cut into 1/2 inch chunks

1 tbs olive oil

1 tbs butter

2 cloves garlic, minced

1/4 tsp salt

1/4 tsp black pepper

1/2 cup onions, chopped

1 tbs fresh chopped rosemary

1 tbs fresh thyme

Optional ingredients:

2 eggs

Bacon, ham, and cheese

Garnish with chopped chives

Directions:

Place the potatoes onto the saucepan. Add water and bring to boil. Boil potatoes for 5 minutes and remove from heat. Drain and pat dry with paper towel.

In a cast iron skillet over medium high heat, add oil and butter. When it's hot, add onions, garlic, and the fresh herbs.

Sauté for 3 minutes and add the potatoes. Stir, cook, and season with salt and pepper. Cook until potatoes are golden brown; If using ham, cut it up and add to the potatoes in the last few minutes.

Sprinkle with chives on top.

To serve:

Make eggs sunny side up and place on top of each serving.