There are thousands of ways to make breakfast potatoes. But one morning, while hanging out with Jess (my sister), I realized that ingredient I was always missing was coriander. I used to add Old Bay seasoning, but have since dropped it in favor of the coriander. Now I hardly ever vary from this recipe for pan fries, except to add more spice, scallions or mushrooms. Not only do they compliment bacon and eggs beautifully, they are satisfying and they are always gone at the end of the meal. I use whole coriander seeds and crush them before adding.
4 medium-sized potatoes, chopped to 1 X 1/4″ pieces
3 tbsp olive oil
1 tsp sea salt (or to taste)
1/2 tsp freshly ground pepper (or to taste)
1 tsp paprika
1 tsp coriander seeds, crushed
3/4 to 1 cup vidalia onion, chopped fine
1 large clove of garlic, chopped fine
In a heavy skillet, heat the olive oil over medium-high heat. When the oil is hot, add the potatoes, salt, pepper, paprika & coriander. Using a spatula, flip and move the potatoes occasionally to brown lightly. When the potatoes are lightly browned, add the onion & continue to flip and stir occasionally until the onions are almost transparent. Add the garlic, and cook another 10 minutes.
A great side-dish for eggs or pancakes. Serves 5.