Surprise surprise, I’m making a hearty breakfast this morning.

The scramble is pretty self explanatory; it’s a tomato, mushroom, and spinach scramble. Cook your veggies in the pan first, and then add the scrambled eggs to the pan. Remember to keep moving the eggs around! It breaks down the proteins and makes your eggs fluffy and soft.

On to the potatoes. I love potatoes, but I hate how long they can take to cook. When you’re in a time crunch, or you’re just too hungry to wait for large chunks of potatoes to cook in your oven, slice those bad boys and have them ready in about 20 minutes.

This side dish is versatile and can work for breakfast or dinner. I’m sure you can guess which meal I used this for today.

You will need:

• Yukon gold potatoes
• Olive oil
• Salt
• Pepper
• Dill (dried or fresh)

Preheat your oven to 420 degrees.

First, take your potato (preferably Yukon gold, they stay nice and creamy) and slice them into thin rounds. Since I’m just cooking for myself this morning, I only used one potato, which is more than enough for me. 
Throw them into a bowl and drizzle with olive oil. Sprinkle with salt, pepper, and dill to taste. Fresh dill has a much stronger flavor, so go easy on it. If you’re using dried dill (as I did) you can be more generous. If you’ve never had dill with potatoes, you’re missing out on life; it is one of the best flavor combinations, in my opinion.

Give this a good toss to make sure each slice is evenly coated with oil and spices.

Take a flat baking sheet and set a wire cooling rack on top of it. The cooling rack is crucial, it will allow your potatoes to cook evenly and quicker, and will drain off any excess oil. This also lets the bottoms of the potato slices to crisp up nicely. Place your sliced potatoes on the cooling rack, like so:

Pop those taters in the oven for 15-20 minutes, until they start to crisp up around the edges and get golden and bubbly in the middle.

Pair them with whatever you want to use for the rest of your meal.

Enjoy!