Breakfast Smashed Potatoes

1. Preheat the oven to 450°F and line a half-sheet pan with parchment paper.

2. Wash and scrub 20-30 small potatoes then place into a large pot. Fill the pot halfway with water to cover the potatoes. Heat over medium-high and bring to a boil.

3. Once boiling, reduce the heat and simmer 15 minutes, or until fork tender. (This time will vary based on the size of the potato)

4. While the potatoes boil, fry 6 strips of bacon until just crisp, and set to the side. Chop into bits for garnishing the potatoes at the end.

5. In a small bowl mix together ¼ cup olive oil, 3 cloves garlic, 1 teaspoon salt, ¼ teaspoon pepper, ½ teaspoon onion powder, ¼ teaspoon paprika, and ½ teaspoon oregano. Set aside.

6. When the potatoes are cooked through, drain and remove from the pot.

7. Place them on the lined baking sheet and smash with the base of a pint glass or glass cup.

8. Brush the olive oil mixture over the potatoes to evenly coat them. Bake for 15 minutes.

9. While the potatoes bake, make the sour cream chive topping by mixing ⅓ cup vegan sour cream, ½ teaspoon vinegar, 1 teaspoon onion powder, ¼ teaspoon garlic powder, ⅛ teaspoon salt, and 2 Tablespoons chive. Set the mixture aside until you are ready to serve.

10. Remove the smashed potatoes from the oven and sprinkle with bacon and chive.

11. Serve with eggs, dollops of the sour cream chive mixture and as much bacon as you could possibly want.