Serves 4
I love the taste of hash browns but not the fat that they contain. I also don’t usually have time to stand at the stove for an hour in the morning to prepare them. This easy morning dish can be baking while you get ready for the day.
• 1 teaspoon fresh thyme, or 1/4 teaspoon dried
• 1 tablespoon fresh chopped oregano, or 1 teaspoon dried
• 2 tablespoons extra-virgin olive oil, preferably herb-flavored
• 12 new potatoes (about 1 1/2 pounds total), scrubbed and patted dry
• 12 medium mushrooms
• 1 medium red bell pepper, seeds and pith removed
• 1/2 fennel bulb
• Cayenne pepper to taste
• 1/2 teaspoon salt
• 3 tablespoons snipped fresh chives
• Poached or fried eggs (optional)
1. Preheat the oven to 400°F.
2. Stir the thyme and oregano into the olive oil to soak while you prepare the potatoes. Chop the potatoes into 1/2-inch dice, removing any eyes or greenish skin. Pat the pieces dry with kitchen towels; do not rinse. Place the potatoes in a shallow 9-by-12-inch glass baking dish, toss with the oil, then spread in a single layer. Cover the dish with foil and bake on the middle rack for 20 minutes.
3. While the potatoes bake, coarsely chop the mushrooms. Cut the pepper and fennel into 1/4-inch pieces. With a metal spatula, scrape the potatoes up from the bottom of the pan; toss them with the vegetables, cayenne, and salt. Bake, covered, for 20 minutes longer. Garnish with chives and serve with eggs if desired.
Click here for the original article, Herbs for Breakfast.
Debbie Whittaker is a Denver, Colorado, food writer and recipe developer.
