I have to admit, breakfast, by far, is my absolute favorite meal of the day. Coffee, fresh squeezed orange juice, french toast, oatmeal, eggs over easy, bacon, breakfast potatoes; what is there not to love about breakfast? If only I were more of a morning person, I would make fancy breakfasts for myself every day of the week. But since my Monday through Friday work schedule forces me to get up at 6:00am every morning, I end up eating my usual; instant oatmeal with blueberries. Maybe that’s why I love breakfast so much. It’s that “special occasion” type of meal. I only treat myself to it every once in a while.
I can’t really say that I have a favorite breakfast dish, because honestly, I love them all. But I will say, that I’m a sucker for breakfast potatoes. I’ve made so many versions of breakfast potatoes and they are all absolutely delightful. I’ve tried just about every potato that I can think of, and so far, I’ve found that fingerling potatoes are probably my favorite. They always seem to cook to perfection; slightly crispy on the outside, and soft on the inside. And don’t they look pretty too?
- 1/2 pound fingerling potatoes, halved
- 3 teaspoons olive oil
- 2 green onions, thinly sliced
- 3 cloves garlic, chopped
- 1 teaspoon fresh parsley
- 1 teaspoon fresh oregano
- Freshly ground pepper and grey salt (or kosher salt)
- 2 pinches cayenne pepper (more or less- depending on how spicy you want your potatoes)
- 2 teaspoons finely shredded gruyere cheese (optional)
Heat olive oil in a pan over medium-high heat. Add the potatoes, stirring every now and then so they don’t stick to the bottom of the pan. Sauté for about 10 minutes, or until the potatoes start to brown. Season the potatoes with ground pepper, grey salt, and a couple pinches of cayenne pepper. Add the garlic and sauté for 2 minutes, then add the green onions. Cook for 1 minute, stirring frequently. Add the fresh oregano, stir, then remove from heat.
Top the potatoes with fresh parsley and gruyere cheese.