In Thyme for Breakfast Potatoes

4 medium-sized potatoes
1/3 cup olive or sunflower oil
1 onion, chopped
1 tsp. sea salt
1/4 tsp. black pepper
1/2 tsp. dried thyme
1 cup chopped green onions

• Slice the potatoes in half lengthwise and cut each half in 1/4-inch half-moon slices.
• Heat the oil in a skillet and sauté the onions for 2 minutes.
• Place the potato slices on top of the onions and cook on medium to low heat, partially covered, for 10 to 12 minutes. Add the salt, pepper, and thyme and stir so as to slightly brown both sides of the potatoes. Partially cover and cook another 10 minutes. Remove the cover and stir to brown and cook until the potatoes are soft. Remove from heat and stir in the green onions.

Makes 6 servings