Two breakfast potato recipes
Fried or pan-roasted, potatoes regularly make an appearance on the Caribbean breakfast table.
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Fried (Sautéed) PotatoesSkip to next paragraph
Tastes Like Home
Cynthia Nelson was born and raised in the only English-speaking country in South America – Guyana. She has been a media professional for over 18 years. Cynthia is based in Barbados and teaches Mass Communication. Her photography and musings on food and life appear regularly in publications in the Caribbean and North America. She is the author of the memoir-cookbook: Tastes Like Home: My Caribbean Cookbook and the award-winning blog, Tastes Like Home.
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2 tablespoons oil
1/2 cup sliced onions
2 cloves garlic, crushed
2 large potatoes, sliced thinly (Yukon Gold or Russet)
Salt and pepper to taste
1/3 cup chopped cilantro (coriander), divided
Heat oil in a pan (cast iron works great). Add onions and saute until translucent. Toss in garlic and sprinkle with salt and pepper. Let cook for 1 minute.
Add potatoes, along with half of the cilantro and season with salt and pepper to taste. Toss to mix, cover pan and reduce heat to low. Let cook covered for 20 minutes.
Raise heat to high, remove the cover and gently toss potatoes. Sprinkle the remaining cilantro and let cook for another 5 minutes until the bottom starts to caramelize and any liquid gathered, evaporates.
Serve with rice, roti, bread or bakes.
This second recipe requires a quick parboil of the potatoes and pan-roasting right on the stove top. Come on, it's breakfast and I want it quick. I don't have time to preheat the oven. I threw in some green onions for a little mild herb flavour. You can use any herbs of your choice. Use a pinch of spice if you like – cumin works great or some garam masala.
Pan-Roasted Breakfast Potatoes
Salt to taste
2 large potatoes, peeled and diced (use a potato of your choice)
2 tablespoons oil
Ground black pepper to taste
2 stalks green onions thinly sliced, white and green parts
Add water to a medium sauce pot, cover and bring to a boil. When the water comes to a boil. Salt the water. Add diced potatoes and let cook for 2-3 minutes. Drain thoroughly.
Meanwhile, heat oil in cast iron skillet until very hot but not smoking. Toss in potatoes and spread out in an even layer. Sprinkle with black pepper. Reduce heat to medium and let cook for 5-6 minutes.
Sprinkle green onions over potatoes and toss and let cook for a further 3-4 minutes or until cooked through. Serve immediately.
(These never made it to the table, I stood at the kitchen counter nibbling while my tea was steeping.)
Cynthia Nelson blogs at Tastes Like Home.
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