Perfectly crisp, deliciously herb enhanced, and perfectly seasoned. These rustic herb hash browns are by far my favourite version for breakfast wins. The chunky size makes them easy dippers for ketchup, but you don’t need it. And that is what makes them awesome.
These are easy to make. Very fail safe. This recipe won’t let you down. I promise. I would not do that to you. Mornings are hard enough.
So grab your coffee, get these started and in the oven. Then move on to the rest of your breakfast dishes. Start your day off right! And have fun!
In a medium pot, add the potatoes and cover with water. Just until the potatoes are barely submerged. Add a good solid pinch or two of salt and bring to a boil. Reduce heat and simmer for 8-10 minutes until partially cooked. A knife should easily pierce the skin, but still maintain some resistance.
Once ready, remove the pot from the stove and strain the potatoes. Allow them to dry in their own steam in the strainer for a few minutes while you gather a sheet pan and line it with parchment.
Grab a mixing bowl and add the potatoes to it. Toss the bacon grease or olive oil into the bowl and mix the potatoes gently to completely cover them. Turn them out onto the sheet pan. Spread them out evenly and place them in the oven. Bake for 25 minutes, turn over, and bake for another 25 minutes.
Once ready, remove from the oven. Sprinkle some finishing salt, cracked pepper, parsley and thyme over top. Serve with your favourite breakfast dish.
adoptedtomato
