1/27 - Best Breakfast Potatoes

• butter
• rosemary (2 sprigs)
• bay leaf (2 ea)
  
• garlic (6 cloves minced)
• russet potato (1 ea, 1 cm dice)
• water
  

1. over a medium fire, add butter, olive oil, rosemary and bay leaf
2. when hear crackle, add garlic and turn heat to med low
3. when garlic slightly browns and is soft, add potato + several pinches of salt, turn heat to medium and toss
4. add 2-3 tbsp of water and cover
5. after 5 minutes when potato is browned and softens, toss and flip potatoes and cook covered for 2-3 more minutes til browned
6. add pepper and toss...take off heat and serve with a side of runny eggs and sausages
7. optional: serve with ketchup
   

grade: A

• very tasty stuff
• best breakfast ever
• garlic was crispy and slight bitterness...tasted fried
• potatoes had slight crunchy exterior and interior was oozy
• eggs were made with cover on which resulted in oozy interior
• no photo because ate it too fast
• served the potatoes with ketchup