Hearty Breakfast

After a long search for D batteries last night, I needed a substantial breakfast this morning.  This recipe was very simple – just the following:

•  1 Idaho potato, scrubbed and diced
• 5 stalks of asparagus, washed and cut into threes
• 4 T olive oil
• 4 T unsalted butter
• salt and pepper to taste
• sprinkling of fresh or dried thyme to taste
• 1 large egg

Take a large cast iron pan and set to medium-high heat.  Add olive oil to the pan.  When oil is hot, add potatoes and sauté until browned on all sides.  Add 2 T of butter and asparagus.  Continue to sauté another 3 minutes.  Remove the pan from the burner and, using a slotted spoon, lift the potatoes and asparagus onto a plate lined with paper towels to absorb excess oil.  Sprinkle with salt, pepper, and thyme.  Return the pan to the burner and add 2 T butter.  Crack egg into pan and fry as desired.  Add potatoes and asparagus to plate and lay fried egg on top.