There has to be a million breakfast recipes out there.
With all of those possibilities sometimes the only thing I'm certain of on the weekends is I'm going to have coffee. Most of the time I feel I have to make a whole new recipe. Other times you add a single spice and make something entirely new.
I've said in earlier posts that I'm a little obsessed with curry spice lately. I used it in a wonderful Eric Ripert recipe and I added it to scrambled eggs and chickpeas recently. I didn't think to add it to my potatoes. Thank goodness it came to me as I was scouring my spice cabinet this morning. I added 1/2 tsp to my chopped fingerling potatoes as they were in the frying pan. It was an easy way to have a new breakfast.
I'm thankful for my for spice cabinet.
10 fingerling potatoes sliced
Olive oil (for frying pan)
1/2 tsp curry powder
Heat your frying pan to medium high with olive oil (around 2 tbsp). Add the fingerling potatoes. Season with salt and add the curry powder. Fry until the potatoes are crisp on the outside and cooked through. Garnish with chopped cilantro.