brunch potatoes for one

- breakfast, single serving -

On weekends, especially long ones like this week, I struggle with coming up with breakfasts. I don't want to eat my meal-prepped ones because they stay good in the freezer and can get me through the next week, but I'm also not a cereal type of gal. This was the perfect combo of leftover/pantry ingredients that I had at home yesterday, but I will definitely be making these again, even if it means picking up an ingredient or two from the store. 

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INGREDIENTS

4 petite red potatoes, cleaned
5 tbsp butter, divided
1/4 yellow onion, sliced into thin strips
1 1/2 strips of bacon, chopped
2 twigs of thyme, removed from the stem
1 sprinkle of everything but the bagel seasoning
​2 tbsp garlic salt
1 egg
​sriracha (optional)
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DIRECTIONS

1. put the cleaned potatoes in a pot and cover with water. boil on medium-high heat for 6-10 minutes, or until fork-tender.
2. while the potatoes are boiling, sauté the onions in a pan (preferably cast iron) in 1 tbsp butter until golden and slightly softened. remove from pan.
3. remove the potatoes from the pot. once they are cool enough to handle, slice them length-wise, then length-wise again (each potato should be quartered length-wise).
4. melt 2 tablespoons butter in the same cast iron pan as the onions and pan-fry the potatoes on medium heat until golden brown. 
5. add the bacon, onions, and 1 tablespoon of garlic salt to the pan and sauté for another minute. 
6. sprinkle in the thyme and sauté for another minute, or until the thyme starts to flash fry in the butter (it will sound like popcorn popping). remove from the pan. 
7. add the remaining butter to the pan.
8. fry the egg in the butter, using a spatula to flick the butter on top of the egg in order to cook the whites of the egg. sprinkle with 1 tablespoon garlic salt. cook the egg until the whites are transparent but the yolk is still loose (if you want the yolk to be runny). 
9. plate the potatoes, top with the egg, and drizzle with sriracha.

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