Brunch on the run!

In the great amount of time I had this morning between getting a decent amount of sleep and heading to a long day of rehearsal, I decided it would be the best idea to get up and cook. Why not spend my free time today doing this?


When I bought the potatoes for the Fish and Chips this past week, Russet potatoes were buy one, get one free at the grocery store. So, a five pound bag of spuds has been staring at me from the counter, begging to be used.


There is nothing I love more than home fries for my Sunday breakfast. With this recipe, it's nearly (and could possibly be) a square meal. 


The Meal: Rosemary & Thyme Potato Frittata 

This recipe combines a lot of my favorite things in the kitchen: Potatoes. Cheese. Breakfast. One-pot meals. It's really simple, pretty quick, and absolutely delicious. And I had all of this already in the refrigerator or the pantry, except the bacon - which I borrowed from my roommate. (Sorry, Erin! You can have some leftovers in the morning for breakfast!)


The Ingredients: 6 Russet potatoes (about 2 lbs.)
                               1 large red onion, diced
                               1 clove garlic, minced
                               3 slices of bacon, chopped
                               Olive oil
                               1 1/2 tbsp. kosher salt
                               Ground black pepper, to taste
                               6 large eggs
                               1 tbsp. dried rosemary
                               1/2 tsp. ground thyme
                               1/4 cup milk
                               3 oz. feta cheese


Frittatas are one of those things that a lot of TV chefs make and everyone has a different version. Basically, you can saute any veggies and/or meats you want and add the eggs to make a frittata. Really, it doesn't get any easier than this.


The Directions: Preheat olive oil (about three turns of the pan) over medium heat in large frying pan. Add onion, bacon, garlic, salt and pepper. Cook until onions have softened and bacon has browned. I really just used the bacon here to get the flavor of it into the dish. There's quite enough protein in here with the eggs, but who doesn't like a little bacon with their eggs?

While the onions cook, slice the potatoes. It will cook much faster (and, in my opinion, taste better) if the potatoes are sliced extra thin. I finally learned how to use the attachments on my food processor, which now puts my potato slicing time at about 45 second. It's pretty marvelous.

If you don't have a food processor, use a mandolin or slice manually with a knife. The thinness of the potato here helps them cook through and brown up faster.


Once the onions have softened, toss in the potatoes. Cook covered about 6-8 minutes over medium heat, stirring occasionally. Remove the lid and cook an additional 5-6 minutes and allow the potatoes to brown. 

While the potatoes cook, combine the eggs, rosemary, thyme and milk in a bowl and whisk together.

If you're using an oven-safe frying pan, you can pour the egg mixture directly over the potatoes in the pan. Otherwise (and what I did here), transfer the browned potatoes to a 13x9 baking dish and pour the egg mixture evenly over the top of the potatoes. Sprinkle cheese on top. 

Bake at 400 degrees for 18-20 minutes, until the eggs have set and cheese has melted.


I enjoyed my frittata with a gigantic cup of coffee to prepare for the day.

I would rather get up and spend the extra time and effort to cook myself a delicious breakfast like this - even if I'm crunched for time - than go out and eat a greasy diner breakfast. Plus, half of that extra bag of potatoes is now gone! Enjoy.