Ready for the weekend...

I know, I know, is there ever a Thursday night when I'm not ready for the weekend? It hasn't been a bad week at work, but I'm still very ready for a couple days of staying home, sleeping in, and just the usual weekend relaxing. We're going to see Ben Folds on Friday night, a spontaneous decision we made last night which I'm very excited about! We're also going to watch the Chicago Marathon on Sunday morning, which means we'll most likely get up pretty early. The rest of the weekend is pretty open, and a weekend with not too many plans is usually my favorite type of weekend.

I'm posting this recipe tonight for a reason. I hope a few of you read this on Friday and are inspired for this weekend. I'm talking breakfast here... the kind of breakfast you could only justify on a weekend morning when there's no reason to rush out the door. As most people do, I love weekend breakfast. It could be at home, or at one of the restaurants near my house; weekend breakfast has the flavors and ingredients that are not even a possibility when I have to leave the house by 7:00 am on weekdays.

Following is the recipe for my favorite part of weekend breakfast... potatoes. I don't care if they're hash browns, diced, roasted, whatever. Potatoes are usually my #1 priority when eating out for breakfast. Last weekend when I realized we had potatoes at home, I knew it was time to make some of my own. And I happened to have fresh rosemary and thyme in the fridge, which were the perfect seasonings to go on the potatoes. I hope you have a chance to try these potatoes, or that you make up your own version. I doubt you'll find a more satisfying side dish for your weekend breakfast!


This is a loose recipe, so I'm not exact on the measurements. Go with flavors that you like; trust your own taste.

Ingredients
Potatoes (smaller, new yellow ones)
small onion, diced
1 tbsp rosemary (amount depends on how many potatoes)
1 tbsp thyme (amount depends on how many potatoes)
olive oil
salt and pepper

Directions
Cut the potatoes into 1/2 inch cubes, leaving skins on. Dice the onion, and chop the herbs. In a bowl, toss all ingredients together.

Heat a skillet on medium. Add potato mixture, cover, and cook for about 10 to 15 minutes, stirring occasionally. If they brown much, turn the temperature down; the goal is to soften the potatoes first and then brown the outside. Cook with the lid on until the potatoes are soft when pricked with a fork.

Take the lid off and turn the heat up to medium-high. Continue to cook, only turning once or twice, until potatoes reach desired level of crispiness. Serve with a tasty sun dried tomato omelet made by your awesome husband, or with any other breakfast treats :)