Our last CSA included five wee little potatoes, which were not quite big enough to make mashed potatoes or tortilla. So I turned them into a quick brunch using a few other ingredients we had in the house. We live on the third floor, which is actually the fourth floor European/ fifth floor American, so I try to avoid unnecessary stair climbing when I’m hangry.
I used the Pioneer Woman’s breakfast potatoes recipe as a guide and added a couple of poached eggs on top (plus a healthy serving of ketchup). My poached eggs never turn out quite as pretty as I’d like, but they were perfectly runny and delicious, and I’m working on new techniques to improve their aesthetics.
Crispy Breakfast Potatoes
Ingredients
- 5 small potatoes, washed and unpeeled
- 1/2 bell pepper
- 1 medium onion
- 2 cloves garlic, chopped
- Salt, pepper, other assorted spices
- Olive oil and butter
Instructions
- Cut the potatoes, peppers and onion into medium chunks.
- Add garlic and toss with a good glug of olive oil and a bit of softened or melted butter. (I find it's most effective to mix the ingredients with clean hands.)
- Season liberally with spices.
- Bake at 425 degrees F/ 218 degrees C for 25 minutes, gently turning them once or twice.
- Turn the oven up - in my case, as high as it will go to 250 degrees C (482 degrees F) - and bake for another 20 minutes. Check on the potatoes occasionally to turn them or take them out if they're starting to get scorched.
- Serve with poached eggs.
