Veggie Homefries- A morning Staple
Looking at the recent fresh tomato post- I was inspired by some farm fresh red potatoes (a great alternative from the “pink skinned” ones you buy at the store). The skin has such a deep color you just know its packed full of nutritious iron- i couldn’t wait to get them onto the stove and into my mouth.
Homefries are usually my favorite part of breakfast-especially when they’re dipped in a golden runny yolk. Here is the recipe I’ve been using for a couple years now, it varies a little from batch to batch but the simple technique is a keeper.
Veggie Homefries
The ingredients vary depending on how many i am feeding and whats in my fridge but the staples are: unpeeled red or golden potatoes-medium diced, onions-diced, assorted colored peppers-diced, mushrooms-chopped, garlic-minced, red pepper flakes, olive oil, butter, salt, pepper, fresh thyme, oregano and parsley.
I also prefer to mix sweet potatoes with the regular but don’t always have them on hand
- Put diced potatoes in a pot of salted water and bring to a boil, drain once potatoes are al dente (they will continue cooking in the pan, if overcooked it will turn into hash-which is still yummy but not always desired)
- Heat butter and olive oil in a saute pan and add drained potatoes, salt, pepper and red pepper flakes. Saute on medium high until they start to get brown
- Once potatoes start forming an outer crust add onions, after another five minutes add peppers, mushrooms, garlic, thyme and oregano
- When all has reached your desired crispiness, remove from heat and add fresh parsley
The Story of Holly
Told by Miz Emily
Holly first introduced me to the concept of "caw-ing" almost 3 years ago. My life has never been the same. By day this crow works the office life but by night you will certainly find Holly (Party Pants) Stevens in her Jamaica Plain kitchen cooking and dancing the night away in true crow fashion. Proudly hailing from Maine's Old Orchard Beach, this wild one has figured out how to combine her love for New England- its history, its food, & its boozy dance parties- with her love of classic elegance. Holly's food is fresh, locally produced, healthy, and full of flavor. A self-described salt hound, no taste bud goes untouched by a meal at Holly's nest. By combining simple salads with rich pastas, fish, and soups, no visitor will leave unsatisfied. Moreover, no hangover goes uncured when morning walks with Holly are kicked off with a hidden stash of irish coffee, and finished off by a nice warm plate of oven potatoes and frittata.
Glancing around her kitchen you will find a few staple items including a mini whisk (for perfect salad dressing), the classiest compost bucket I've ever seen, a kick-ass vegetable hutch, and most importantly a tasty beverage ready to meet your hand. Her home is cozy and warm, and her hospitality is outmatched by no one. On the bookshelves you will find recipes given to her by friends, and books like Omnivore's Dilemma and Salt: A World History, the later being one of the best book suggestion I've ever received, and the subject of her college thesis. Never missing the chance to make a dinner party a dance party, Holly is in constant motion, ready to motivate the group with classy tunes like Credence, Al Green, and GirlTalk. Unless, of course, Top Chef is on.
http://crowsinthekitchen.com
Thanks for the recipe Holly, but they always taste a lot better when you make them!