Breakfast potatoes.

One of the best things about having long runs on the weekend is my ability to gorge on carbs post-running. Some days it's french toast, but mostly, it's tortillas (breakfast tacos, guys!) or potatoes (I am half-Irish after all). Lately, I've been making them from scratch. It is SUPER easy and cheap. I highly recommend it. Therefore, I shall give you my recipe (that's not really a recipe) to make delightful carby goodness to accompany your eggs.

BREAKFAST POTATOES

(Serves two)

Ingredients:

-5-6 yukon gold potatoes (I base the number of potatoes on their size)

-quarter of a large yellow onion, diced

-2 tbsp olive oil

-Salt and pepper to taste.

Optional: Chopped mushrooms, chopped green pepper...really, anything you might want to add. These are just two I've tried in the past.

How to:

-Cut the potatoes into smallish chunks. You want them to cook relatively fast, so small bits are good.

-Put them in a large skillet and cover with water. Bring to a boil and cook until potatoes are semi-soft. You don't want them mushy. 8 to 10 minutes should do the trick.

-Drain the water from the pan.

-Add onions and olive oil to the pan.

-Cook for another 10-15 minutes until a nice brown crust starts forming on the potatoes, stirring occasionally. If you don't want them as crisp, cook for less time.

The lovely brown crust...the best part!

Plated, for your viewing pleasure.

I like to top them with perfectly runny eggs.

A bloody mary goes AWESOMELY with these potatoes.

Enjoy! P.I.C. has assured me he will guest blog his awesome bloody mary mix, so stay tuned for that!