Amazing Slow-Cooker Potatoes

I needed a mostly make-ahead, quick-finish brunch recipe for after church yesterday.

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!