When it comes to eggs, toast only thinks it’s king. Everyone knows a pile of potatoes soaks up runny yolk just as well, and there’s no such thing as a toast galette with sage or toast and sausage hash. That’s preposterous. So knock out a batch of breakfast potatoes before the eggs hit the pan, be they fried, scrambled, poached or otherwise and have a great brunch.
- Potato Galettes with Sage
- Easy Roasted Potatoes with Garlic
- Sweet Potato and Sausage Hash
- Spicy Potatoes
- Roasted Potatoes with Huancaina Sauce
More brunch roundups on Food Republic: