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Making pan fried potatoes for breakfast seems to take forever, only worth it when I’m slowly waking up. But in the summer, I like to get my grill on, even for breakfast. These spuds take about 10 minutes once you get the routine down. Add in time for eggs and bacon and you’re in a special pleasure business. The trade secret is to gather and grind fresh basil, garlic cloves, rosemary, black pepper, and hickory salt granules to make our special buddies comes alive. You can also cook the eggs and bacon in a pan outside if you like.
Oil your griddle with high temperature oil, like Grape seed oil and turn grill to high for 8-10 minutes (around 500 degrees).
While grill is preheating to hot, nuke 2 large potatoes until ¾ done, or about 4 minutes per spud in my house.
Set potatoes aside while you prep the herbs in a grinder. Grind in the following sequence:
¾ tsp. fresh pepper
1-2 tsp. rosemary and basil
3 garlic cloves
2 tsp. granular hickory salt.
Slice spuds ¼ inch thick. Coat with grape seed oil.
Place oiled spud slices on griddle for 2 minutes and sprinkle your herb-pepper-salt mixture on them.
Flip spuds, spring again, and cook for 2 more minutes or until brown.
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