Sunday Brunch

On late, lazy Sunday mornings, one of our favorite breakfasts to make is a variation on fried potatoes. They change a little bit each time, but this time we thought they came out particularly well and thought we'd share the recipe. But don't be afraid to get creative and try your own spin!

The finished potatoes.

The close-up.

Right before they were devoured. 

Improv Potatoes (2 servings):

• 2 russet potatoes, diced 
• Olive oil
• 2/3 cup halved grape tomatoes
• A pinch of lemon pepper
• A pinch of hot sauce (or more, to taste)
• A dash of crushed red pepper flakes
• A dash of onion powder
• A dash of garlic powder
• A dash of sriracha (or more, to taste)
• A sprinkle of ground cinnamon
• A sprinkle of thyme
• Salt and pepper, to taste

          Coat a large, non-stick skillet in olive oil and set to medium heat. While heating, add the garlic and onion powder. After about a minute, add the potatoes. Cook for about five minutes, stirring frequently, then add the lemon pepper and crushed red pepper. Stir for another ten minutes before adding the tomatoes. After another five minutes, stir in the hot sauce and sriracha. Cook for another five, turn off the heat and top off with the cinnamon and thyme, stirring thoroughly to incorporate the spices. CAUTION: These are SPICY. Be careful. Please don't burn your taste buds off. Have a great morning.