Breakfast Potatoes
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Cook time: 
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Serves: 4
 
Ingredients
  • 600g potatoes - chopped into cubes with skin on
  • 2 tsp sea salt (plus more for seasoning)
  • 1 tbsp rosemary - chopped finely
  • 1 tbsp olive oil
  • pepper for seasoning
Instructions
  1. I like to keep the skins on the potatoes for this dish because it adds to the yummy crispy outsides of the potato pieces when you put them in the frypan. Chop potatoes into cubes (about an inch across) and cover with water. Bring to a boil and then reduce to simmer until the potatoes are tender but still keeping their shape.
  2. Drain and leave to dry for a few minutes in the colander.
  3. When ready, heat the olive oil in a frypan. Add the potatoes and sprinkle over the sea salt and finely chopped rosemary. Turn occasionally with an egg flip so the sides get crispy and golden brown. Don't forget to scrap the bottom of the frypan for the yummy bits that get stuck to the bottom.
  4. They probably only need about 5 minutes and then remove heat and place in a bowl. You might need to cook in a couple of batches depending on the size of your frypan.
Recipe by my vegan plate at https://www.myveganplate.com/big-breakfast/