Crispy Breakfast Potatoes with Rosemary and Garlic
When it comes to brunch foods, not much can beat a good breakfast potato recipe. This hash is our go-to breakfast dish -- you'll be tempted to make this every weekend!
Ingredients
- 1 Tablespoon olive oil
- 4 cups red potatoes 6-7 potatoes, cubed
- 1/2 white or yellow onion diced
- 2 Tablespoons maple syrup
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Heat cast iron skillet over medium heat.
- Add oil (1Tblsp) and let heat for additional 1-2 minutes.
- Once oil is hot, add potatoes (4c) and cover with a lid slightly smaller than the skillet.
- Cook over medium heat for 15 minutes, stirring occasionally.
- Add onion (1/2), maple syrup (2Tblsp), rosemary (1tsp), salt (1/2tsp), garlic powder (1/2tsp), and red pepper flakes (1/4tsp).
- Cook covered for additional 15-20 minutes, until potatoes are soft and onions are clear.
- Serve immediately with all your favorite brunch foods!
Notes
Best when fresh, but will keep in the fridge for 2-3 days.