Sunday, October 7, 2012

Potatoes and Eggs

Leftover sliced potatoes from those homemade chips and a dozen eggs turned into this quick breakfast. I stared a pan with prosciutto, garlic, onions and olive oil, added in the thinly sliced potatoes  -- along with paprika, oregano, and thyme -- and, with a lid, let the potatoes cook until tender. A couple minutes uncovered gave the potatoes time to crisp and two farm fresh eggs time to just set in the flavorful olive oil.

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