When hubby suggested I make these (yes it was totally his idea) I thought it was kind of a strange concept.  But, he is not often wrong, so I went with it.  And boy am I glad I did, these were sooooooo good!!  I made them for breakfast on Saturday morning with vegan scrambled eggs.  It was a winning pair, and something I am sure to make again.

The smaller you dice the potatoes, the quicker they will cook.  And since I have a tendency to be impatient when it comes to making delicious food while I am hungry, I cut these suckers pretty small.

I am going to be pushy and say: Just make these, they are so good and they will ensure a smile for all who eat them.

Health highlight of potatoes: Did you know that potatoes are actually pretty good for you!? Of course, frying them doesn’t always make them the healthiest choice, but there are lots of other ways to prepare them that are still delicious!! Potatoes are high in fiber, vitamin C, vitamin B6, and phytochemicals at levels that rival veggies like brussels sprouts and broccoli.  They also contain compounds the can lower blood pressure, and protect your heart!  But don’t remove the skins, they hold a lot of the good nutrients!


2 tablespoons Oil (I like canola, olive is good too)
3 large Yukon gold Potatoes – diced small (leave the skin on)
¼ teaspoon Rubbed Sage
½ teaspoon crushed Red Pepper Flakes
1 teaspoon Fennel Seeds
1 teaspoon Garlic Powder
Salt and Pepper (to taste)


  • Heat the oil in a large pan
  • When hot add the potatoes
  • Add the sage, crushed red pepper flakes, fennel seeds, and garlic powder
  • Cook until the potatoes are golden brown and crisp on the outside and tender in the center
  • Add salt and pepper to taste
  • Serve and enjoy!!
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