You don't have to eat the same old taters for breakfast
I love au gratin potatoes with dinner.
Breakfast potatoes aren't so great for me. Hash browns are sometimes to crispy. Homefries just taste like fat french fries...just not my cup of tea.
But who says your breakfast potatoes have to be limited? Why can't you eat mashed potatoes for breakfast? Or, a baked potato?
Or au gratin potatoes, for that matter?
A couple of weeks ago, over a breakfast of a baked potato and green onions, I decided that other non-traditional potatoes would not only be good, but also quite acceptable...at least for me.
So, the next day - over mashed potatoes and peas for breakfast - I decided that a slight variation on au gratin potatoes would be a spectacular early morning option.
What do you think?
Creamy Breakfast Potatoes
2 large onions, chopped finely4 large potatoes, washed and cut into thin slices
1 tablespoon of olive oil
1 cup of milk
4 cloves crushed garlic
2 tablespoons of. mozzarella
- Warm the olive oil in a large frying pan and add onions. Cook until lightly browned.
- Pop the potatoes in with the onion toss them for a few minutes.
- Add a few tablespoons of water and put a lid on the pan.
- Steam for 10 minutes, or until the potatoes begin to soften.
- Remove the lid and add the milk and crushed garlic.
- Cook over low heat with the lid off until most of the milk is absorbed.
- Spoon the mixture into a baking dish and sprinkle with the cheese.
- Bake in a 350 degree oven for 20 minutes, or until the top turns crispy.
Vegetarian
