Breakfast Sides Recipe

prepare potatoes

Wash and scrub the potatoes. Leave the skin on for texture. Cut potatoes into 1/2-inch dice so they cook evenly. Place diced potatoes in a bowl of cold water and swish to remove excess starch; drain and pat very dry with a clean kitchen towel or paper towels.

par-cook potatoes

Bring a medium pot of salted water to a boil. Add the diced potatoes and cook for 4 minutes—just until the edges begin to soften but centers remain firm. Drain thoroughly and let sit in the colander for a minute to steam-dry.

cook aromatics

Heat a large skillet over medium-high heat. Add 1.5 tbs olive oil and 1 tbs butter. When the butter foams and the fat is hot, add the chopped onion. Sauté for 3 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant.

fry potatoes

Add the drained, par-cooked potatoes in a single layer (work in batches if needed). Season with smoked paprika, dried thyme, 1 tsp salt, and 1/2 tsp black pepper. Let potatoes sear without stirring for 3–4 minutes to form a crust, then toss or turn pieces and continue to cook, pressing gently with a spatula, for a total of 10–12 minutes, until golden-brown and crispy on most sides.

finish

Taste and adjust seasoning. Remove from heat and stir in the chopped parsley. Transfer to a serving dish and keep warm until ready to serve.

In a small mixing bowl combine 1 cup Greek yogurt, 1 tbs honey, 1 tsp lemon zest, 1 tsp lemon juice, 1 tbs chopped mint, and 1 tsp chopped chives. Season with 1/4 tsp sea salt and 1/4 tsp black pepper. Whisk until smooth and well combined. Taste and adjust honey/lemon for sweetness and brightness. Refrigerate for at least 10 minutes to allow flavors to meld before serving with fresh fruit.

heat pan

Place a medium nonstick or stainless-steel skillet over medium heat. Add 1 tbs olive oil and let it warm until shimmering.

sear tomatoes

Add the sliced garlic and cook 30 seconds until fragrant but not browned. Add the halved cherry tomatoes in a single layer. Sprinkle 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes over tomatoes. Cook without stirring for 2 minutes to blister the cut sides, then gently toss and continue cooking 2–3 minutes until tomatoes soften and blister but still hold shape.

finish

Drizzle 1 tsp balsamic vinegar over the tomatoes and toss to coat. Remove from heat and stir in the torn basil. Transfer to a small bowl and serve warm.