Potatoes in one form or another are a classic part of a hearty breakfast menu, in the form of hash browns, potato pancakes or simple fried potatoes. These are simple breakfast potatoes with a little onion and sage added for a bit more flavor. I fried them up in butter but I imagine olive oil would be good too and more heart-healthy.
The first time I made these I seriously underestimated how popular they’d be once they hit the table. I figured a potato or potato-and-a-half per person would be plenty. Wrong! Everyone at the table was politely peering into the serving bowl hoping for seconds only to be disappointed. You’ve been warned.
- Red Potatoes, 1 to 2 per serving, depending on the size of the tater and the appetites at your table
- Sweet Onion
- Butter, 4 to 6 tablespoons
- Sage, 2 tablespoons fresh or equivalent dry
Scrub the potatoes and dice them into chunks about 1/2 inch across. Slice the onion into thin rings or chop it if you prefer. I had fresh sage in the fridge that needed to be used so I snipped it up too. Dry would be just fine.
Melt the butter in a large skillet or saute pan over medium to medium-high heat, just until it begins to bubble and brown. Add the onions and let them cook until they begin to soften, stirring a bit to separate the rings.
Remove the cover and turn up the heat. Cook over the higher heat for another minute or two, long enough to get them nicely browned all over and slightly crispy. Not quite ready to eat yet? Save this step until just before serving.