Please welcome my dear friend, guest author Ashley Teplin, who made for me the best breakfast potatoes I’ve ever eaten in my life. They take a little more time, but are oh, so worth it. ~Elise

I won’t lie; I have a bit of a potato problem. French Fries, Roasted Potatoes, Baked Potatoes, Scalloped Potatoes, the list is never ending. I could never stick to a carbohydrate free lifestyle with this potato infatuation of mine. And with my favorite meal of the day, breakfast, you are almost always given a side of this delicious starchy vegetable. It depends on my mood, but I typically prefer the roasted and perfectly crisped home fries. This recipe is my version of that classic breakfast accompaniment. Have you ever had purple potatoes? These little Peruvian potatoes are becoming more and more popular in grocery stores for their creamy texture and vibrant color. Cook them like you would new potatoes.

Shiitake mushrooms (pronounce shee-TAH-kay) are more expensive than standard button mushrooms, but they are so much more flavorful; you only need a few to make your dish sing.

Remember that patience is key when browning your potatoes, shiitake mushrooms, and caramelizing the onions. Trust me, it is well worth the wait.

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