As I’ve mentioned in a number of other posts, I love having a hearty breakfast, which I define as containing decent amounts of fat and protein. Sadly, I think that most of the time we relegate such meals to weekends — delicious breakfasts become once-a-week brunches instead of everyday affairs. What makes a good brunch? A lot of the time, the third part of the holy trinity of brunch is grains, often fried potatoes.
Problem is, frying your potatoes in the morning is more than a ~5/10 minute affair, making it pretty tough to prepare on a weekday. So how can we get potato prep time under that crucial time? Double cooking and parallel prep.
Microwaving them to start out with gets the potatoes soft on the inside, while frying them in butter afterwards infuses them with extreme deliciousness. Hop to it!
- 1 potato
- 1/2 tablespoon butter
- Spices of choice – try rosemary, thyme, red pepper, chili powder, whatever you like
Now while this is preparing, you have some free time — use it to make coffee, mix a bloody mary, or ideally to make your quick egg recipe of choice to round out your meal. I’ll break it down by ideal time so you can optimize your morning meal. Times might be optimistic, but after all, we have places to be!
0:00 – Cube the potato into ~1/2″ cubes. When done, throw ‘em in a bowl.
0:45 – Put the bowl of diced potatoes in the microwave on high for 3 minutes, 30 seconds. Start a cast iron skillet heating up over low heat. You have three free minutes, so scramble your eggs and heat up a second skillet for them.
3:45 – Add the butter to the skillet.
4:15 – Pull the potatoes out of the microwave, and add them to the pan. Generously dump salt, pepper, and your other spices of choice on top. Let them sit for a little bit, then stir continuously while you tend to whatever else you have cooking.
7:15 – Dump the potatoes out onto a plate and enjoy with eggs, OJ, and coffee. I usually dump hot sauce on them also, but that’s almost always a mistake.
Part of this complete breakfast.