It's a new year but that does not mean that we do not continue to struggle with old issues. In my case, the all-important meal of breakfast. Staying resolute on the savoury side of things, I share with you two recipes for potatoes that can be served for breakfast. In fact, in some countries in the Caribbean, the fried (sautéed) potatoes makes a regular appearance at breakfast and is usually eaten with Caribbean Paratha Roti.
These fried potatoes are not only made for breakfast but also for lunch and dinner. When made for lunch, it is eaten with rice and some pepper sauce or some sort of pickle.
(See next page for recipe)
Fried (Sautéed) Potatoes
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.
To see the original post, click here.
The Christian Science Monitor has assembled a diverse group of the best food bloggers out there. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.