Breakfast Potatoes

Sunday morning I wanted a fry-up for breakfast. Usually that means eating at the pub, but we'd been there the night before (possibly why I craved a fry-up) so I decided to make a healthier version at home.

Instead of frying the potatoes, I roasted them in the toaster oven. It was slightly healthier yet really delicious with fried eggs on the side. Actually they'd be good for dinner too.

Breakfast Potatoes

2 medium red potatoes (about 8 oz total)

4 cremini mushrooms

1 small shallot

1 tbsp olive oil

1/4 tsp salt

10 grinds pepper

Preheat toaster oven to 450°F.

Peel the potatoes and cut in 1/2" dice. Cut the mushrooms in quarters. Peel the shallot, halve lengthwise, and slice thinly. Toss these all together with the oil, salt and pepper. Spread out in a small roasting pan and cook for about 18 minutes until they are tender and golden. Stir after 10 minutes, making sure to scrape any browning onion bits back to the center of the pan.

Serves 2