I like to get potatoes in my CSA box because if you don’t get to them right away, they don’t go bad and turn into a pile of green goo in the bottom of the crisper drawer (not that that ever happens to me). They can sit for weeks and some would say that they even improve with age, growing sweeter as they wait for their chance to shine.

Plus, always having a stash of potatoes in the crisper means that an easy breakfast is right around the corner.

I’ll use just about any kind of fingerling or new potato in this recipe. Russets are okay, but I’d rather eat them baked or mashed. If you have some greens like kale or chard, you can throw them in too. Just add them at the end, a bit before the potatoes are cooked through.

Here’s the ingredients.

To start, put the potatoes in a microwaveable bowl and cover them. Cook them for about 3 minutes, or until they are just starting to get tender. If you don’t like to use the microwave, you could boil them for just a few minutes (but I am lazy and the microwave is easy).

While the potatoes are in the microwave, cook the bacon over medium heat until it is just about crispy.

At this point, you can spoon out a bit of the bacon fat (or not, I’m not your mother), then add the onion, par-cooked potatoes, thyme and sage and sprinkle with a little salt and pepper.

Turn the heat up to high let the whole mix saute, stirring every so often until everything is golden brown and delicious (and the potatoes are cooked through), then sprinkle in the chives.

To really make it a meal. Fry up an egg and slip it down over the top of the potatoes. The runny yolk will combine with the potatoes and make a bit of a sauce.

Good, simple, tasty food. Serve with toast and some juice and you’ve got breakfast perfection.

xxx

BREAKFAST POTATOES
serves 2-3

I used my own home-cured bacon but commercial bacon will work just fine. Just be sure that it is thick cut or the bacon might burn while the potatoes cook through. I used red onion (because that’s what I had laying around) but any type onion will work.

1 pound fingerling or red potatoes
4 oz thick cut bacon, chopped
1/2 onion, chopped
1 teaspoon fresh thyme
1 teaspoon fresh sage, chopped
1 Tablespoon fresh chives, chopped

Place the potatoes in a microwaveable bowl and cover. Cook for about 3 minutes, or until they are just starting to get tender.

While the potatoes are in the microwave, cook the bacon over medium heat until it is just about crispy. If desired, use a spoon to remove some of the bacon fat from the pan.

Add the onion, par-cooked potatoes, thyme and sage and sprinkle with a little salt and pepper.

Turn the heat to high and saute, stirring occasionally, until the potatoes are cooked through and golden brown. Sprinkle with chives and serve.