Dad's Breakfast Potatoes

Breakfast Potatoes

In honor of Father's Day, this recipe is inspired by my father-in-law's Indian Potato Shaak :-)

The method is the same, but I swapped out the Indian spices for a more brunch friendly dish. The potatoes are creamy, but still hold their shape, and the onions become sweet and caramelized. If you're curious about the original dish, I've put the Indian-spiced version in the notes. Happy brunching! 

Dad's Breakfast Potatoes

Serves 4

2 Tbs. olive oil, divided
1 medium red or yellow onion, vertically sliced
2 sprigs rosemary (3-4 inches)
5-6 sprigs thyme
2 cloves garlic, minced
3-4 medium Yukon gold potatoes, very thinly sliced into half moons
sea salt and pepper to taste

Heat a non-stick skillet to medium heat. Add one tablespoon of olive oil, the onion, rosemary, and thyme. (Add the sprigs of herbs whole, you'll discard them at the end.) Cook onions until translucent and just starting to brown, approximately 10 minutes. Add garlic and sauté another 30 seconds until fragrant. 

Add potatoes, the other tablespoon of olive oil, and a generous pinch of sea salt. Gently mix to combine potatoes and onions (you want to be careful not to break up the potatoes). Sprinkle in 3-4 tablespoons of water and cover with a tight fitting lid (reduce heat to medium low if needed). Let the potatoes simmer for 10-15 minutes, stirring occasionally, until tender. Add an additional tablespoon of water if the potatoes get too dry. Taste for salt and add several grinds of black pepper. Discard herb stems. To add some color to the potatoes, uncover and turn the heat to medium high. Cook another 2-3 minutes until lightly browned.  

Serve warm. This dish is great for brunch or as a side at dinner. It will hold for an hour or so. Just reheat covered with a splash of water on low heat. 

For the Indian version:

Sauté a rounded teaspoon of cumin seeds in the olive oil before adding the onion. Do not use the rosemary or thyme. When you add the potatoes and water, add a 1/2 teaspoon or so of ground turmeric. Once the potatoes are tender, add in 1/2-1 teaspoon cumin powder and several pinches of cayenne pepper or paprika. Taste and adjust seasoning to your preference. Garish with chopped cilantro.