Word on the street is that a certain Californian has more taters than you can shake a stick at. I had a similar problem last week. Well, more like I had used most my taters in interesting and delicious ways, and then when I was looking for things to put in my Sunday omlette, I found two very small and questionable looking potatoes at the bottom of my vegetable drawer. Here's a quick and tasty version of breakfast potatoes that doesn't have a ton of oil:
Microwave potatoes in their skins until they're hot but not cooked all the way through (about 1 minute per serving).
Heat oil (~1 capful per serving) in a skillet on medium heat.
Add sliced onions and, if you have them, bell peppers.
Cut potatoes into large dice and add them to the onions (right away--you don't wait until the onions are cooked).
Cook for ~10 minutes, or until the potatoes get crispy. Add more oil if they start to stick to the pan. Toss them every now and then (while you make your omlette).
Season with salt, pepper, cilantro, hot sauce, and whatever else suits your fancy.
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1 comment:
I was going to make these but we out for brunch on Sunday instead. Oh well. I had an avocado and cheese omlette- amazing californian invention!
I will try next week with the potatoes I will inevitably get in my box Wednesday.
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