Herbed Country Breakfast Potatoes

Total Time: 17 mins Preparation Time: 5 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 3 -4 diced medium russet potatoes
• 1/2 teaspoon paprika
• 1/8 teaspoon fresh ground black pepper
• 1 pinch ground cumin
• 3 tablespoons light olive oil or 3 tablespoons canola oil
• 1/2 medium chopped mild yellow onions or 1/2 medium red onion
• 2 teaspoons minced fresh flat leaf parsley
• 1 teaspoon fresh rosemary leaf (roughly chopped)
• 1 teaspoon fresh leaf thyme (roughly chopped)
• 1/2 teaspoon fresh sage leaf (finely chopped)
• 1/2 cup chopped bell pepper (any or all colors)
• fine sea salt, to taste

Recipe

• 1 wash 3-4 medium russet or red potatoes (or peel if desired); dice to 3/4-1 inches; set aside.
• 2 chop 1/2 mild medium yellow or red onion; set aside (also chop about 1/2 cup of tri-color bell peppers into 3/4 inch squares if desired); set aside.
• 3 remove leaves from 2-3 sprigs fresh rosemary and 2-3 sprigs fresh thyme and roughly chop (about 1 teaspoon of each); set aside (also finely chop 1/2 teaspoon fresh sage if desired); set aside.
• 4 toss potatoes in a bowl or on a large cutting board with 1/2 teaspoon paprika, 1/8 teaspoon freshly ground black pepper, and 1 pinch ground cumin.
• 5 heat 3 tablespoons light olive oil or canola oil in a very large non-stick saute pan over medium-high heat.
• 6 add potatoes into skillet and fry, turning occasionally with a spatula until lightly golden; reduce heat to medium.
• 7 spread chopped onion over potatoes (and bell peppers if using) and cook, turning as needed until softened.
• 8 sprinkle fresh rosemary, thyme and parsley over mixture, and cook, turning as needed until potatoes are golden brown and crisp; remove from heat.
• 9 drain potatoes on paper towels; sprinkle with fine sea salt to taste, tossing potatoes to distribute seasoning evenly.
• 10 serve potatoes hot with your favorite main dish and condiments; enjoy!