Breakfast Potatoes

Hash-browns are always welcome with eggs; but they can be a pain to cook properly and aren't necessarily all that great for you (starch + fat...). Here's a "healthier" option, that's a bit lower maintenance. For the potatoes, you can use any variety, but lower starch potatoes (white, yellow or red) won't be as prone to crumble when stirred than high starch potatoes (Russets). That said, I typically use Russets because that's what we have.

6 medium potatoes (about 6 c.)

1/2 medium onion

1 bell pepper (any color works)

1 Serrano pepper (optional)

2 t dried thyme

1 t dried rosemary

1/2 t salt

1/4 t black pepper

2 T olive oil

Preheat oven to 325-degrees. Cube potatoes. (The size isn't so important; but larger cubes will need to cook slightly longer.) Dice or chop the onion to preference. Chop peppers. Place all of the ingredients in a 13X9X2-inch pan. Sprinkle thyme, rosemary, salt, and pepper on top. Add in olive oil and stir ingredients together. Bake for 60-75 minutes, stirring with a metal spoon every 10-15 minutes.

This cooks well alongside the Spinach Quiche I posted. Just put in the oven right after you take the pie crust out and they should be done around the same time. Serve with light sour cream and green onions.