21 May 2007

Mmm, potatoes...

Breakfast food is such a delightful type of cuisine. One of the essentials, of course, is potatoes. Potatoes make an excellent base for a veggie breakfast burrito (using this recipe, in fact, with some scrambled eggs and a little salsa or pico de gallo), or you can cut right to the chase with some hash browns or homefries. I don't usually feel like grating up potatoes first thing in the morning, so I go with homefries instead.

Now, homefries are like snowflakes: no two people make theirs quite the same. I like mine with a little kick to them, and made in a cast-iron skillet. Pepper aficionados could add diced red and green bell peppers or even a jalepeno. Serve with plenty of salt, pepper and ketchup. Mmm...

serves 2 generously, 3-4 as a smaller side

2 T canola or vegetable oil, or butter
3-4 cloves garlic, minced
1 small onion, diced
4-5 medium potatoes, diced

crushed red pepper
fresh ground black pepper
fresh ground sea salt

Heat the oil/butter in a skillet over medium heat. Saute the garlic and onion about 3-5 minutes, until onions are turning pearlescent. Add the potatoes and stir to coat.

Spice according to taste; I use ~ 1/2 to 3/4 tsp. cayenne, ~ 1 tsp. red pepper, ~ 1/4 tsp. black pepper, ~ 1/2 tsp. salt, ~ 1/2 tsp. oregano and ~ 1/4 tsp. rosemary. Mix up thoroughly with the potatoes to evenly spice.

Fry, stirring occasionally, until potatoes are done, about 15-20 minutes. Serve immediately.

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