Breakfast Potatoes


potatoes1Creative fatigue is real. So, when my publication’s team was feeling it recently—we ducked out of the office for a Friday of ArtPrize, coffee, people watching, and tacos. And, like any great day should, it started with making breakfast. Lisa and Kelli came over first thing in the morning and I tried these potatoes to compliment our made-to-order scrambles and Kelli’s muffins.

Serves 4-6

  • 2 lbs potatoes, chopped (I used red skin)
  • 1 yellow onion, diced
  • 2 Tbsp oil
  • 2 Tbsp fresh rosemary, minced
  • 1 tsp paprika
  • ½ tsp dried thyme
  • salt and pepper to taste

Preheat the oven to 400. Mix everything together in a greased 9×13 pan and bake for 50-60 minutes, stirring halfway.

In my world, good coffee and good tacos make any day great. Mix in good people and a delish breakfast and you can’t go wrong. Another highlight of the day, though, was when Lisa declared her intention to invade as many people’s pictures as possible. It made maneuvering the crowds much more entertaining. It’s certainly not lost on me that I get to spend most of my working hours with two of my good friends! Here’s a throwback pic of us on the beach in Vancouver since we were too busy photo-bombing other people to get one of our own today.

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