Whenever I make baked potatoes, I bake extras to have this. These are great with scrambled tofu.

Herbed Breakfast Potatoes

submitted by cayenne

2 tablespoons olive oil
1-1/4 pound baked potatoes (about)
½ teaspoon sage
½ teaspoon ground coriander seed
½ teaspoon thyme
½ teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon salt (optional)

Heat olive oil in a sauté pan over medium heat. Dice potatoes, including skin. Sauté, turning frequently with a spatula, for about 10 minutes or until potatoes begin to brown. Add herbs, spices and salt and cook for one minute.

Note: You can use just about any herbs and spices you have in this, keeping the total to about 2 teaspoons. I like the milder ones and stay away from things like cumin or curry powder.

Serves 3-4.