That is pretty much how I feel when I stumble out of bed at 5am, except no one is going to laser me to death when I feel the need to add a full teaspoon of salt to my breakfast (don't judge!). All of these recipes that I see for soaked oatmeal and muffins and the like sound fantastic, but I know that I'll wake up the next morning, skip my soaked oats and eat some cold leftovers from the night before.
So this is one of my favorite salty breakfasts. It is fast, easy, cheap, and all real food. My husband loves this as well!
Crispy Oniony Potatoes
1 medium potato (please read here about why potatoes are one of the most important veggies to buy organic!)
1/4 medium onion, diced
1 t fresh rosemary or 1/2 t dried
2 T coconut oil
1 T grass-fed butter (I make my own, but Kerrygold is a good brand carried by most stores.)
Salt to taste (I'm not gonna say how much that is for me...)
Melt coconut oil and butter in skillet over high heat and let it get nice and hot for a minute or two. If it's not hot enough then the potatoes won't fry, they'll just soak up the oil. Then throw your potatoes and salt in. If you are using dried rosemary, add it now. If you're using fresh, wait until you add the onions. Let them cook for approximately 5 minutes without stirring (agony!) and once they look golden brown and crunchy give them a good stir and flip any potatoes that land back on their already-fried-side. Let them cook again without stirring but they'll probably brown faster so go ahead and get your plates out, wash some dishes, etc. Just stay close and keep an eye on them. Before you stir again, add the diced onion and rosemary. If you add them too soon they'll burn so you really want to add them near the end. Cook until the onions are tender and scoop out onto a plate. Even though you probably want to devour them immediately, wait a minute or two otherwise the hot inside of the potato will destroy your mouth. Then, enjoy!
This blog post was entered in Frugal Days, Sustainable Ways