Cooking with Greek Oregano: Breakfast Potatoes with Oregano

| 5/26/2011 4:12:53 PM

L.HoltMy Greek oregano is doing well enough that I was able to harvest a little, so I thought I’d share my favorite weekend-breakfast recipe with you. The oregano gives this dish a wonderfully spicy scent, and fresh leaves enhance the effect.

Please keep in mind that, like most of my recipes, all measurements are really estimates and taste-dependent. Adjust the amounts as you feel fit. MAKES 2 SERVINGS

• Olive oil (Just enough to cover the skillet.)
• 1/4 sweet onion, sliced
• 2 cloves garlic, chopped.
• 2 to 4 medium-sized potatoes, cut into evenly-sized chunks.
• 1 1/2 tablespoons fresh Greek oregano (or 1 to 2 teaspoons dried)
• 1 teaspoon dried sweet basil (You can also use fresh, but I haven’t tried it yet. Generally 1 tablespoon fresh = 1 teaspoon dried.)
• Dried red pepper to taste, optional (You can also use cayenne if you prefer.)

Skillet potatoes with spicy oregano make for a delicious hot breakfast.
Photo by Your Secret Admiral/Courtesy

Note: You may wish to add bacon, sausage, ham or eggs to this recipe. Zucchini is another delicious addition. I usually cook meat and eggs in a separate pan with similar seasonings, but all can be cooked with the potatoes (meat added before potatoes, zucchini added with them, eggs added in the last few minutes at lowered heat).

1. Put a small amount of olive oil into the bottom of a heavy skillet or sauté pan and set to low-medium heat. Prep other ingredients as it warms up. Be sure to let the garlic rest for a few minutes after chopping.