These breakfast potatoes are chunky, with pieces of caramelized onion and herbs, and are a delightful addition to a brunch buffet.
INGREDIENTS | SERVES 4
- ¼ cup olive oil
- 1 cup diced onion
- 3 cups diced, parboiled potatoes
- ½ teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon pepper
Heat oil in skillet over medium heat. Sauté onions in oil for 3 minutes.
Add potatoes, rosemary, salt, and pepper to the pan and cook, pushing potatoes and onions around with a spatula until onions caramelize and some potatoes get crunchy.