{"id":7397,"date":"2026-04-17T15:57:03","date_gmt":"2026-04-17T15:57:03","guid":{"rendered":"https:\/\/breckas.com\/?p=7397"},"modified":"2026-04-17T15:57:03","modified_gmt":"2026-04-17T15:57:03","slug":"slow-cooker-3-ingredient-brown-sugar-glazed-potatoes-sweet-buttery-irresistible","status":"publish","type":"post","link":"https:\/\/breckas.com\/index.php\/2026\/04\/17\/slow-cooker-3-ingredient-brown-sugar-glazed-potatoes-sweet-buttery-irresistible\/","title":{"rendered":"Slow Cooker 3-Ingredient Brown Sugar Glazed Potatoes: Sweet, Buttery, Irresistible"},"content":{"rendered":"<p class=\"ds-markdown-paragraph\">Let me tell you about a side dish that will steal the show. These <strong>Slow Cooker 3-Ingredient Brown Sugar Glazed Potatoes<\/strong> are sweet, buttery, tender, and absolutely irresistible. With just three ingredients \u2014 baby potatoes, brown sugar, and butter \u2014 you can create something that tastes like it came from a fancy restaurant but requires almost no effort.<\/p>\n<p class=\"ds-markdown-paragraph\">The magic happens in the slow cooker. The potatoes cook slowly in a rich brown sugar-butter glaze, absorbing all that sweet, buttery flavor. As they cook, the glaze thickens and caramelizes, coating each potato in a glossy, sticky, slightly crunchy shell. The insides stay fluffy and tender \u2014 the perfect contrast.<\/p>\n<p class=\"ds-markdown-paragraph\">These potatoes are a surprising twist on the usual savory potato side dish. They\u2019re sweet enough to feel like a treat but savory enough to pair beautifully with ham, pork, roast chicken, or even a holiday turkey. Serve them at Easter, Thanksgiving, or Christmas dinner \u2014 or just on a random Tuesday when you want something special.<\/p>\n<p class=\"ds-markdown-paragraph\">The best part? They\u2019re almost embarrassingly easy. Rinse the potatoes, whisk together butter and brown sugar, toss everything in the slow cooker, and walk away. A few hours later, you have a side dish that everyone will be talking about.<\/p>\n<hr \/>\n<h2>Why You\u2019ll Love This Recipe<\/h2>\n<ul>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Only three ingredients<\/strong> \u2013 Baby potatoes, brown sugar, butter.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Five minutes of prep<\/strong> \u2013 Rinse, whisk, toss, cover, walk away.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Sweet, buttery, and caramelized<\/strong> \u2013 A unique and delicious flavor profile.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Tender inside, sticky outside<\/strong> \u2013 The perfect texture contrast.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Set-it-and-forget-it<\/strong> \u2013 The slow cooker does all the work.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Perfect for holidays or weeknights<\/strong> \u2013 Versatile and impressive.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Naturally gluten-free<\/strong> \u2013 No flour or thickeners needed.<\/p>\n<\/li>\n<\/ul>\n<hr \/>\n<h2>Ingredients<\/h2>\n<ul>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Small baby potatoes (gold or yellow)<\/strong> \u2013 3 pounds, rinsed and well dried<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Packed light brown sugar<\/strong> \u2013 1 cup<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Unsalted butter, melted<\/strong> \u2013 \u00bd cup<\/p>\n<\/li>\n<\/ul>\n<h3>Ingredient Notes<\/h3>\n<p class=\"ds-markdown-paragraph\"><strong>What kind of potatoes?<\/strong> Baby gold or yellow potatoes are ideal. They have thin skins that don\u2019t need peeling, a naturally buttery flavor, and a creamy texture. Red baby potatoes also work. Avoid large Russet potatoes \u2014 they\u2019re too starchy and will fall apart.<\/p>\n<p class=\"ds-markdown-paragraph\"><strong>Do I need to peel the potatoes?<\/strong>No. The skins are thin and tender, and they help the potatoes hold their shape during long cooking. Just rinse and dry them well.<\/p>\n<p class=\"ds-markdown-paragraph\"><strong>What size should the potatoes be?<\/strong> Bite-sized is best. If any potatoes are larger than a golf ball, cut them in half so everything cooks evenly. Uniform size is key.<\/p>\n<p class=\"ds-markdown-paragraph\"><strong>Why dry the potatoes?<\/strong> Excess moisture can prevent the glaze from sticking properly. Patting them dry ensures the brown sugar-butter mixture coats every potato evenly.<\/p>\n<p class=\"ds-markdown-paragraph\"><strong>Light or dark brown sugar?<\/strong>Light brown sugar provides a mild, caramel-like sweetness. Dark brown sugar has more molasses and a deeper, richer flavor. Both work beautifully \u2014 dark brown sugar will create a darker, more intense glaze.<\/p>\n<p class=\"ds-markdown-paragraph\"><strong>Why unsalted butter?<\/strong> Unsalted butter lets you control the salt level. If you only have salted butter, reduce or omit any additional salt at the end. The recipe doesn\u2019t call for added salt, but a tiny sprinkle at serving time is lovely.<\/p>\n<hr \/>\n<h2>Step-by-Step Instructions<\/h2>\n<h3>Step 1: Prep the Potatoes<\/h3>\n<p class=\"ds-markdown-paragraph\">Rinse the <strong>3 pounds of baby potatoes<\/strong> under cool water and pat them <strong>very dry<\/strong> with a clean kitchen towel.<\/p>\n<p class=\"ds-markdown-paragraph\">Leave the skins on and keep them whole if they\u2019re bite-sized. If any are larger than a golf ball, cut those in half so everything cooks evenly.<\/p>\n<h3>Step 2: Grease the Slow Cooker<\/h3>\n<p class=\"ds-markdown-paragraph\">Lightly grease the inside of a <strong>4- to 6-quart slow cooker<\/strong> with a little butter or nonstick spray. This helps prevent sticking and makes cleanup easier.<\/p>\n<h3>Step 3: Make the Brown Sugar Glaze<\/h3>\n<p class=\"ds-markdown-paragraph\">In a medium bowl, whisk together:<\/p>\n<ul>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>1 cup packed light brown sugar<\/strong><\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>\u00bd cup unsalted butter, melted<\/strong><\/p>\n<\/li>\n<\/ul>\n<p class=\"ds-markdown-paragraph\">Whisk until you have a thick, glossy mixture. It should look like a loose caramel sauce. If there are a few sugar lumps, keep stirring until they break up.<\/p>\n<h3>Step 4: Combine Potatoes and Glaze<\/h3>\n<p class=\"ds-markdown-paragraph\">Add the dried potatoes to the slow cooker. Pour the brown sugar-butter mixture over the potatoes, scraping the bowl so you get every bit.<\/p>\n<p class=\"ds-markdown-paragraph\">Use a spatula or large spoon to gently toss the potatoes in the slow cooker until they\u2019re evenly coated in the glaze.<\/p>\n<h3>Step 5: Slow Cook<\/h3>\n<p class=\"ds-markdown-paragraph\">Cover the slow cooker with the lid. Cook on:<\/p>\n<ul>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>HIGH for 3 to 4 hours<\/strong>, or<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>LOW for 5 to 6 hours<\/strong><\/p>\n<\/li>\n<\/ul>\n<p class=\"ds-markdown-paragraph\">The potatoes are ready when they are very tender when pierced with a fork.<\/p>\n<blockquote>\n<p class=\"ds-markdown-paragraph\"><strong>About halfway through the cooking time (around 2 hours on HIGH or 3 hours on LOW), gently stir the potatoes<\/strong> to re-coat them in the glaze and keep the sugar from settling on the bottom.<\/p>\n<\/blockquote>\n<h3>Step 6: Thicken and Caramelize the Glaze<\/h3>\n<p class=\"ds-markdown-paragraph\">Once the potatoes are tender, remove the lid and carefully stir again to coat them in the thickened glaze.<\/p>\n<p class=\"ds-markdown-paragraph\"><strong>Prop the lid slightly ajar<\/strong> with a wooden spoon or folded towel and continue cooking on <strong>HIGH for 20 to 30 minutes<\/strong>.<\/p>\n<p class=\"ds-markdown-paragraph\">This step allows some moisture to escape so the glaze reduces and clings to the potatoes, forming that shiny, sticky coating with lightly caramelized edges.<\/p>\n<h3>Step 7: Finish and Serve<\/h3>\n<p class=\"ds-markdown-paragraph\">Turn the slow cooker to <strong>WARM<\/strong>. Gently stir the potatoes one last time right before serving to coat them in the syrupy glaze.<\/p>\n<p class=\"ds-markdown-paragraph\">Serve straight from the slow cooker or transfer to a warm serving bowl, spooning extra glaze over the top.<\/p>\n<p class=\"ds-markdown-paragraph\">If you\u2019d like, finish with a <strong>tiny sprinkle of salt<\/strong>at the table to balance the sweetness.<\/p>\n<hr \/>\n<h2>Variations &amp; Tips<\/h2>\n<h3>Add Cinnamon<\/h3>\n<p class=\"ds-markdown-paragraph\">Add <strong>1 teaspoon of ground cinnamon<\/strong> to the brown sugar-butter mixture. Cinnamon adds warmth and depth, making these potatoes taste like fall.<\/p>\n<h3>Add Nutmeg<\/h3>\n<p class=\"ds-markdown-paragraph\">Add <strong>\u00bc teaspoon of ground nutmeg<\/strong> to the glaze. Nutmeg adds a warm, slightly nutty note.<\/p>\n<h3>Add Vanilla<\/h3>\n<p class=\"ds-markdown-paragraph\">Add <strong>1 teaspoon of vanilla extract<\/strong> to the glaze. Vanilla enhances the sweetness and adds complexity.<\/p>\n<h3>Add a Pinch of Salt<\/h3>\n<p class=\"ds-markdown-paragraph\">Add <strong>\u00bc teaspoon of kosher salt<\/strong>to the glaze. Salt balances the sweetness and makes the flavors pop.<\/p>\n<h3>Make It with Sweet Potatoes<\/h3>\n<p class=\"ds-markdown-paragraph\">Substitute <strong>3 pounds of baby sweet potatoes<\/strong>for the gold potatoes. Sweet potatoes have a natural sweetness that pairs beautifully with the brown sugar glaze. Cooking time remains the same.<\/p>\n<h3>Add Chopped Pecans<\/h3>\n<p class=\"ds-markdown-paragraph\">Sprinkle <strong>\u00bd cup of chopped pecans<\/strong> over the potatoes during the last 30 minutes of cooking. The pecans will toast slightly and add crunch.<\/p>\n<h3>Make It Savory-Sweet<\/h3>\n<p class=\"ds-markdown-paragraph\">Add <strong>1 teaspoon of black pepper<\/strong>or <strong>\u00bd teaspoon of cayenne pepper<\/strong> to the glaze for a spicy-sweet kick.<\/p>\n<h3>Make It in the Oven (No Slow Cooker)<\/h3>\n<ol start=\"1\">\n<li>\n<p class=\"ds-markdown-paragraph\">Preheat oven to 375\u00b0F (190\u00b0C).<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\">Toss potatoes with melted butter and brown sugar in a 9\u00d713-inch baking dish.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\">Cover with foil and bake for 45 minutes.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\">Uncover, stir, and bake for another 15\u201320 minutes until potatoes are tender and glaze is sticky.<\/p>\n<\/li>\n<\/ol>\n<h3>Make It in the Instant Pot<\/h3>\n<ol start=\"1\">\n<li>\n<p class=\"ds-markdown-paragraph\">Toss potatoes with glaze in the Instant Pot.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\">Add \u00bd cup of water.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\">Pressure cook on HIGH for 8 minutes.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\">Quick release.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\">Remove the lid and use the \u201cSaut\u00e9\u201d setting to reduce the glaze for 5\u201310 minutes.<\/p>\n<\/li>\n<\/ol>\n<hr \/>\n<h2>Storage &amp; Reheating<\/h2>\n<p class=\"ds-markdown-paragraph\"><strong>Refrigerator:<\/strong> Store leftovers in an airtight container for up to 5 days. The glaze will harden as it cools \u2014 that\u2019s normal.<\/p>\n<p class=\"ds-markdown-paragraph\"><strong>Reheating:<\/strong><\/p>\n<ul>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Microwave:<\/strong> 30\u201360 seconds per serving. The glaze will liquefy again.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Skillet:<\/strong> Warm over medium-low heat, stirring gently, until heated through.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Oven:<\/strong> 325\u00b0F for 10\u201315 minutes, covered with foil.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Slow cooker:<\/strong> Warm on LOW for 30\u201345 minutes.<\/p>\n<\/li>\n<\/ul>\n<p class=\"ds-markdown-paragraph\"><strong>Freezing:<\/strong> These potatoes freeze reasonably well for up to 2 months. The texture of the potatoes may soften, and the glaze may separate slightly. Thaw overnight in the refrigerator before reheating.<\/p>\n<hr \/>\n<h2>Frequently Asked Questions (FAQs)<\/h2>\n<p class=\"ds-markdown-paragraph\"><strong>Do I need to peel the potatoes?<\/strong><\/p>\n<p class=\"ds-markdown-paragraph\">No. The skins on baby potatoes are thin and tender. They also help the potatoes hold their shape during long cooking. Just rinse and dry them well.<\/p>\n<p class=\"ds-markdown-paragraph\"><strong>Why do I need to dry the potatoes?<\/strong><\/p>\n<p class=\"ds-markdown-paragraph\">Excess moisture can prevent the glaze from sticking properly. Patting them dry ensures the brown sugar-butter mixture coats every potato evenly and creates that sticky, caramelized shell.<\/p>\n<p class=\"ds-markdown-paragraph\"><strong>Why do I need to stir the potatoes halfway through?<\/strong><\/p>\n<p class=\"ds-markdown-paragraph\">The sugar can settle at the bottom of the slow cooker. Stirring redistributes the glaze and prevents burning. It also ensures every potato gets evenly coated.<\/p>\n<p class=\"ds-markdown-paragraph\"><strong>Why do I need to prop the lid open at the end?<\/strong><\/p>\n<p class=\"ds-markdown-paragraph\">The lid traps moisture. Propping it open allows some of that moisture to escape, which helps the glaze reduce and thicken into that sticky, caramelized coating. This step is essential for the best texture.<\/p>\n<p class=\"ds-markdown-paragraph\"><strong>Can I use regular-sized potatoes instead of baby potatoes?<\/strong><\/p>\n<p class=\"ds-markdown-paragraph\">Yes, but cut them into 1\u00bd-inch chunks. Larger potatoes will take longer to cook and won\u2019t absorb the glaze as evenly. Baby potatoes are ideal for this recipe.<\/p>\n<p class=\"ds-markdown-paragraph\"><strong>What should I serve these potatoes with?<\/strong><\/p>\n<p class=\"ds-markdown-paragraph\">The sweet, buttery glaze pairs beautifully with:<\/p>\n<ul>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Ham<\/strong> \u2013 The classic pairing<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Roast pork<\/strong> \u2013 Sweet and savory perfection<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Roast chicken or turkey<\/strong> \u2013 Especially for holiday dinners<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Meatloaf<\/strong> \u2013 A surprising but delicious combination<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Baked ham<\/strong> \u2013 Easter dinner favorite<\/p>\n<\/li>\n<\/ul>\n<p class=\"ds-markdown-paragraph\"><strong>Are these potatoes sweet?<\/strong><\/p>\n<p class=\"ds-markdown-paragraph\">Yes, they are noticeably sweet \u2014 like a cross between a roasted potato and a candied yam. They\u2019re more sweet than savory. If you prefer less sweetness, reduce the brown sugar to \u00bd cup and add 1 teaspoon of salt to the glaze.<\/p>\n<p class=\"ds-markdown-paragraph\"><strong>Can I add salt to balance the sweetness?<\/strong><\/p>\n<p class=\"ds-markdown-paragraph\">Absolutely. A tiny sprinkle of flaky sea salt right before serving is wonderful. You can also add \u00bc teaspoon of salt to the glaze itself.<\/p>\n<hr \/>\n<h2>What to Serve With It<\/h2>\n<p class=\"ds-markdown-paragraph\"><strong>As a side dish (perfect for):<\/strong><\/p>\n<ul>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Baked ham<\/strong> \u2013 The classic pairing for Easter or Christmas<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Roast pork loin or pork chops<\/strong><\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Roast chicken or turkey<\/strong> \u2013 Especially for Thanksgiving<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Meatloaf<\/strong> \u2013 The sweet glaze complements the savory meat<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Corned beef<\/strong> \u2013 A unique but delicious combination<\/p>\n<\/li>\n<\/ul>\n<p class=\"ds-markdown-paragraph\"><strong>For a holiday spread:<\/strong><\/p>\n<ul>\n<li>\n<p class=\"ds-markdown-paragraph\">These brown sugar glazed potatoes<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\">Honey-glazed ham<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\">Roasted green beans or Brussels sprouts<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\">Dinner rolls<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\">Cranberry sauce<\/p>\n<\/li>\n<\/ul>\n<p class=\"ds-markdown-paragraph\"><strong>For a weeknight dinner:<\/strong><\/p>\n<ul>\n<li>\n<p class=\"ds-markdown-paragraph\">These potatoes<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\">Pan-seared pork chops<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\">A simple green salad<\/p>\n<\/li>\n<\/ul>\n<p class=\"ds-markdown-paragraph\"><strong>As a brunch item:<\/strong><\/p>\n<ul>\n<li>\n<p class=\"ds-markdown-paragraph\">Serve alongside scrambled eggs and bacon<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\">Top with a fried egg for a sweet-savory breakfast<\/p>\n<\/li>\n<\/ul>\n<hr \/>\n<h2>Why This Recipe Works<\/h2>\n<p class=\"ds-markdown-paragraph\">This three-ingredient recipe is a perfect example of how simple ingredients can create something extraordinary. Here\u2019s why it works so well:<\/p>\n<p class=\"ds-markdown-paragraph\"><strong>Baby potatoes<\/strong> have thin skins and a creamy, waxy texture that holds up to long cooking without falling apart. Their small size means they cook evenly and absorb the glaze from all sides.<\/p>\n<p class=\"ds-markdown-paragraph\"><strong>Brown sugar<\/strong> provides sweetness, of course, but also molasses notes that add depth. As it cooks, it caramelizes, creating that sticky, glossy coating.<\/p>\n<p class=\"ds-markdown-paragraph\"><strong>Butter<\/strong> adds richness and helps the brown sugar melt into a smooth glaze. It also prevents the sugar from burning and helps the potatoes develop those lightly caramelized edges.<\/p>\n<p class=\"ds-markdown-paragraph\"><strong>The slow cooker<\/strong> provides gentle, even heat that allows the potatoes to cook through without scorching the sugar. The covered environment traps steam, which helps the potatoes become tender. The final uncovered step allows the glaze to reduce and thicken.<\/p>\n<p class=\"ds-markdown-paragraph\">The result is a side dish that\u2019s simultaneously sweet, buttery, tender, and slightly crispy \u2014 a perfect balance of textures and flavors.<\/p>\n<hr \/>\n<h2>Final Thoughts<\/h2>\n<p class=\"ds-markdown-paragraph\">These Slow Cooker 3-Ingredient Brown Sugar Glazed Potatoes are proof that the best side dishes don\u2019t need to be complicated. Three ingredients. Five minutes of prep. A few hours in the slow cooker. And you have a dish that\u2019s sweet, buttery, caramelized, and absolutely irresistible.<\/p>\n<p class=\"ds-markdown-paragraph\">The potatoes are tender and creamy inside, with a sticky, glossy, slightly crunchy exterior. The brown sugar-butter glaze clings to every bite. And the whole thing comes together with almost no effort.<\/p>\n<p class=\"ds-markdown-paragraph\">Make them for Easter dinner alongside a honey-glazed ham. Make them for Thanksgiving instead of sweet potatoes. Or make them on a random Tuesday just because you want something delicious. Your family will ask for them again and again.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Let me tell you about a side dish that will steal the show. These Slow Cooker 3-Ingredient Brown Sugar Glazed&hellip;<\/p>\n","protected":false},"author":1,"featured_media":7398,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"slim_seo":{"title":"Slow Cooker 3-Ingredient Brown Sugar Glazed Potatoes: Sweet, Buttery, Irresistible - Grandma Baking Recipes","description":"Let me tell you about a side dish that will steal the show. These Slow Cooker 3-Ingredient Brown Sugar Glazed Potatoes are sweet, buttery, tender, and absolutel"},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-7397","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/7397","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/comments?post=7397"}],"version-history":[{"count":1,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/7397\/revisions"}],"predecessor-version":[{"id":7399,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/7397\/revisions\/7399"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media\/7398"}],"wp:attachment":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media?parent=7397"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/categories?post=7397"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/tags?post=7397"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}