Inspired by the skillets I love at Ann Arbor's Café Marie, and combining this family-favorite recipe with this technique, I ended up with mouth-watering potatoes and a great brunch-food base. Potato recipe first, and then I'll tell you how I made a meal out of it.
Amazing Slow-Cooker Potatoes
- 2-3 lbs. thin-skinned (gold) potatoes, scrubbed, rinsed, and cut in 1/2" pieces
- 4 Tablespoons olive oil or butter
- 1 teaspoon dried rosemary, crushed fine [optional]
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon freshly ground black pepper
- generous sprinkling of garlic powder [optional]
- 2 teaspoons medium-coarse salt
Put olive oil or butter in the slow cooker and turn it on high while you wash & cut up the potatoes.
Mix the seasonings together in a bowl.
When the butter in the slow cooker is mostly melted or the oil is warm, add the potatoes to the slow cooker and stir around to coat with the butter / oil. Add the seasoning mixture and stir to coat.
Put the lid on and cook on high for 2-3 hours or low for 4-5 hours.
Slow-Cooker-Potato Brunch (serves 6)
- Slow-Cooker Potatoes, as prepared above
- 6 eggs
- 1 package baby spinach
- grape tomatoes, washed and sliced in half (I use kitchen shears)
- cheddar cheese, grated [optional]
- butter / oil for cooking
When the potatoes are done:
Cook 6 eggs in butter / oil in a skillet, sunny-side up.
Melt butter / heat oil in another pan (I used my enameled cast iron dutch oven); add spinach and grape tomato halves. Cook until spinach is wilted.
Add spinach & tomatoes to potatoes (or vice versa), and stir to combine, along with cheese, if desired.
Top serving of potatoes/spinach/tomatoes with a sunny-side up egg.
Finish with a slice of the apple pie that your brunch guests brought. Yum!