• 2 Tablespoons of ghee
  • 2 Tablespoons of olive oil
  • 2-3 cloves of sliced garlic
  • 4-5 large Agria potatoes
  • 1 large red onion
  • Sea salt and fresh black pepper
  • 2 sprigs of fresh rosemary
  • 3 sprigs of fresh thyme
  • ¼ wedge of garlic cheese
  • edible gold leaf flakes (optional for decoration)



Matariki Vegetarian Breakfast



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  • Using a cast iron skillet on medium heat, add ghee and olive oil
  • Heat and add the sliced garlic for about a minute
  • Turn off the heat and allow to cool
  • Once cooled, transfer the oil to a bowl
  • Slice the potatoes thinly
  • Using the star cutters, cut them out
  • Slice the red onions thinly and place both in a large bowl
  • Remove the leaves from the rosemary and thyme sprigs and roughly cut up
  • Add to the potatoes, add salt and pepper and stock
  • Add 2 tablespoons of reserved oil to iron skillet and swirl to coat the bottom
  • Add the remaining oil to the potato mix and toss to coat all the potatoes
  • Preheat oven to 210°C
  • Arrange the potatoes, starting in the centre of the skillet, overlapping the slices, and adding the onions between the layers and continuing until the skillet is covered
  • Pour over the remaining oil and herbs from the bowl and press firmly down on the potatoes
  • Return the skillet to the heat and cook for 3-4 minutes until it sizzles
  • Transfer to the oven and bake for 50 minutes
  • When cooked, remove from oven, allow to cool in the skillet for 20 minutes
  • Invert to a serving platter, add gold leaf flakes and thinly slice cheese
  • Cut into wedges to serve


Recipe by: Amy Dougherty