A simple, fresh and flavorful side dish for breakfast, brunch, or even breakfast for dinner.
Author: Sandra @ Vegan Mother Hubbard
Recipe type: Breakfast, Brunch, Side
6 medium-large sized potatoes (reds, yukon gold, or russets are all great)
2 Tbsp olive oil
1 Tbsp minced, fresh dill
2 tsp onion and garlic salt
Scrub the potatoes, then quarter them.
Cook the potatoes in a pot of generously salted, boiling water, until the potatoes are just tender. Don't overcook. You don't want mashed potatoes!
Drain the potatoes, and allow them to cool for about 15 minutes. Cut the potatoes into bite sized dice, and allow them to cool for another 15 minutes.
Toss the diced potatoes with the oil, dill, and onion and garlic salt.
Spread in a greased, 2-3 quart casserole dish. Bake the potatoes at 375 for about 20 minutes and serve. Or cover the potatoes and chill overnight. Baked at 375, covered, for 10 minutes. Remove the cover and bake another 20 minutes, or until golden brown.
Recipe by Cupcakes & Kale Chips at http://cupcakesandkalechips.com/2014/02/25/baked-dill-hash-brown-potatoes/