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FOOD FOR THOUGHT
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Breakfast is served!
There's something about weekend morning breakfast -- I'm convinced it tastes better than on other days. Actually, there's something about breakfast food in general -- it is decidedly more exciting than any other meal. So today being a Sunday, I thought I'd share an easy way to make your weekend brunch a little more hearty. Here's a recipe for a quick and simple potato hash.
To begin, peel and dice 2-3 potatoes (yukon golds and red russets work best) and set aside. To dice the potatoes, I have found it easiest to cut them in half lengthwise, then rest the potatoes on the flat cut side and cut into long planks which could then be cut into sticks (like french fries) and finally into little cubes. The size of the dice depends on your taste, but I have found it best to cut them fairly small (cooks faster and tastes great). Next, dice 1/2 a red onion, 1 green pepper and 1 jalapeno pepper (optional). Also, mince 2-3 cloves of garlic and 1/4 inch piece of ginger.
Heat some extra virgin olive oil in a pan and throw in the onions, garlic, ginger and peppers. Saute on medium heat and add a pinch of salt. When the onions turn transluscent, add the potatoes and distribute evenly to coat the entire pan. Cook on medium heat and stir occasionally with care so the pieces of potato don't break. Add a generous sprinkling of crushed black pepper and your favorite herbs (sage, rosemary, thyme, parsley, all work great -- dried herbs are even better). Shake the pan occasionally so the potatoes don't stick to the bottom. Add more salt if necessary and continue to cook the potatoes on medium heat. At this stage, you're looking for the potatoes to get a light brown color and cook evenly on all sides. Cover the pan for a few minutes if you wish, but remember to uncover often and shake the pan. Add very little water if necessary to help the cooking/steaming process. After 15 minutes or so of cooking, check the potatoes with a fork -- if the fork penetrates the potato with little to no resistance, the potatoes are done. Sprinkle a little limejuice on top, transfer to a plate and consume warm! The hash makes an excellent side to omelets, pancakes, french toasts and most other breakfast dishes. Eat up!