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In my opinion, nothing from a box is “part of a complete breakfast”. Breakfast should not be a meal that is put on the back-burner. Instead, it should be a flavorful and energy-boosting meal that is always changing. This is not THE Figatner breakfast because it lacks bagels, but it is common in our household.

Ingredients:

  • 2-3 yukon gold potatoes
  • 3 mini peppers (combo of colors is best)
  • chopped chives
  • 1 tomato
  • 1 Vidalia onion, chopped
  • extra-virgin olive oil
  • paprika, garlic pepper (includes garlic, pepper, and salt)
  • 2 cloves fresh garlic

1. Microwave the 3 potatoes for about 8 minutes. Different amounts of potatoes will affect the cooking time. Be sure to poke the potato with a fork first. I didn’t, opened the microwave, and the potatoes screamed like a third-grader having a temper tantrum. (Please note: the fork technique only works for spuds!)

2. Heat a large skillet and then add oil. Sauté chopped peppers and the onion with one clove of pressed garlic, salt, and pepper. Empty it into a bowl (it will be re-added).

3. Cut the potatoes into cubes and lightly coat in all-purpose flour. Freshly coat the pan with oil and disperse the potatoes in one layer.  Season with paprika, garlic pepper, oregano, fresh pepper, and chives. Let it sizzle on high heat until one side becomes crispy and brown and flip. You may add the sautéed vegetables. I also added one chopped tomato because it was farm-grown and vibrantly colored.

4. Season again to taste and add any fresh herbs on hand like parsley or basil. We ate this with Over-easy eggs and toast.

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