Dill and Sour Cream Breakfast Potatoes
Dill and Sour Cream Breakfast" target="_blank" style="text-decoration: underline;">Breakfast Potatoes - A Delicious and Easy Recipe
Looking for a hearty and delicious breakfast recipe that will keep you full and satisfied all morning long? Look no further than these Dill and Sour Cream Breakfast" target="_blank" style="text-decoration: underline;">Breakfast Potatoes! This dish is perfect for those who love the taste of fresh dill and tangy sour cream, and it's easy to make with just a few simple ingredients.
To make this dish, you will need:
- 4 medium-sized potatoes, peeled and diced
- 1/2 cup sour cream
- 1/4 cup chopped fresh dill
- 1/4 cup chopped green onions
- Salt and pepper to taste
- 2 tablespoons olive oil
To start, heat the olive oil in a large skillet over medium-high heat. Add the diced potatoes and cook for about 10-12 minutes, stirring occasionally, until they are golden brown and crispy on the outside and tender on the inside.
Next, add the chopped green onions and cook for another 2-3 minutes, until they are soft and fragrant. Then, remove the skillet from the heat and stir in the sour cream and chopped dill. Season with salt and pepper to taste, and serve hot.
The appearance of this dish is a beautiful golden brown color with flecks of green from the dill and green onions. The taste is savory and tangy from the sour cream, with a fresh and herbaceous flavor from the dill. This dish is perfect for breakfast or brunch, and it pairs well with eggs, bacon, or sausage.
In summary, Dill and Sour Cream Breakfast" target="_blank" style="text-decoration: underline;">Breakfast Potatoes are a delicious and easy-to-make dish that is perfect for breakfast or brunch. The main ingredients are potatoes, sour cream, and dill, and the dish is savory, tangy, and herbaceous. Try this recipe today and enjoy a hearty and satisfying breakfast!
Type of dish: Breakfast" target="_blank" style="text-decoration: underline;">Breakfast Potatoes
Main ingredients: Potatoes, Sour Cream, Dill
