Breakfast Potatoes Emily Beltt: “Just wanted to shoot off some Tuesday morning good vibes from St. Paul, MN. I bought your shallots this weekend and have been using them on everything. So far, the highlights were in some delectable breakfast potato hash and to replace garlic on some garlic/butter toast. Yum!” 4 medium russet potatoes, peeled and sliced into 1/4-inch rounds 1-2 TB. olive oil or butter 1 tsp. GRANULATED SHALLOTS

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