Breakfast is an important meal. My favorite part of breakfast? Potatoes. Hash browns, home fries, latkes made with last night's mashed potatoes, bubble and squeak, I love it all. There's this place in Philly, though, called Honey's, that makes awesome home fries with peppers and onions, and I had a bad craving for them. So when I got an onion and some beautiful organic red potatoes in our CSA basket, I knew what I was making. Home fries with peppers and onions.
I made mine with an orange bell pepper, because they're Tessa's favorite, and made sure to caramelize my onions. They take a little time, but boy is it worth it. Perfect with an omelette or an egg and avocado sandwich.
4-6 organic red potatoes
3 tablespoons extra virgin olive oil
1 onion, chopped
1 bell pepper, seeded and chopped
1 teaspoon kosher salt
3/4 teaspoon paprika
fresh ground black pepper, to taste
1 onion, chopped
1 bell pepper, seeded and chopped
1 teaspoon kosher salt
3/4 teaspoon paprika
fresh ground black pepper, to taste
1/4 tsp garlic powder (optional)
1/4 cup chopped fresh parsley (optional)
1. Add the potatoes (whole, skin on!) to a large pot of water. Bring to a boil and cook until tender but still firm, about 10 minutes. Drain, cool (you can stick them in the fridge for a minute) and cut them into half inch cubes.
2. In a large skillet, heat 1 tablespoon of the extra virgin olive oil over medium-high heat. Add the chopped onion and bell pepper. Saute, stirring occasionally, until soft (about 5 minutes) or until they begin to brown around the edges (10-15 minutes). Transfer to a plate or bowl and set aside.
3. Add the remaining 2 tablespoons of oil into the skillet, still on medium-high. Add the cubed potatoes and season with salt, paprika, and black pepper. Cook, stirring occasionally, until potatoes are browned; about 10 minutes.
1/4 cup chopped fresh parsley (optional)
1. Add the potatoes (whole, skin on!) to a large pot of water. Bring to a boil and cook until tender but still firm, about 10 minutes. Drain, cool (you can stick them in the fridge for a minute) and cut them into half inch cubes.
2. In a large skillet, heat 1 tablespoon of the extra virgin olive oil over medium-high heat. Add the chopped onion and bell pepper. Saute, stirring occasionally, until soft (about 5 minutes) or until they begin to brown around the edges (10-15 minutes). Transfer to a plate or bowl and set aside.
3. Add the remaining 2 tablespoons of oil into the skillet, still on medium-high. Add the cubed potatoes and season with salt, paprika, and black pepper. Cook, stirring occasionally, until potatoes are browned; about 10 minutes.
4. Stir the onions and bell pepper back in, add the parsley and garlic (optional), and cook for another minute.
Serves 4-5 as a side dish.
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| Works best with cast iron skillet, if not otherwise occupied. |
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