Howdy there. Despite my relatively busy schedule, I (Iain) am determined to make up for my dearth of posting during March and most of April by posting a lot right now. So now I think I bring you one of my specialties, perfected by repetition: eggs and potatoes for breakfast. And yes, I know I've been posting a lot of potatoey posts lately - that'll change, but for now enjoy them!
1 large white onion
4 cloves garlic
About a tablespoon of canola oil
Seasonings (see variations below)
Music Listened To:
Matt Molloy's most excellent album, The Stony Steps
1. Prep the potatoes: cut into a shape of your choice. My favorite one is almost certainly the 1/2 in by 1/2 in square-ish shape (about 1/8 thick). Other favorites are the 1/8 in by 1/2 in strip and the disc (possibly the easiest to cut, and works well if your dealing with small potatoes). Also dice the onion and mince the garlic.
2. Heat the oil in a skillet and add the onion. Saute for a minute, then go ahead and add the potatoes with about a clove of the garlic. Add salt and pepper. Set the heat to medium. Stir occasionally and cook for about 15-20 minutes until the potatoes start getting soft.
3. Add your seasonings from the set of options below:
The Classic: Rosemary! Simple, yet delicious, and it goes well with the garlic.
The Red Classic: Like above, except add a good couple teaspoons of paprika before taking the potatoes off the heat.
Scarborough Faire: Parsley, sage, rosemary and thyme. Hehehe.
Illegal in Arizona: Bad joke. Cumin, chili powder and either a diced red chili or cayenne powder.
Curried: Instead of oil in step one, use butter and add a teaspoon of turmeric before you add anything else. When you get to this stage, add curry powder and either a diced red chili or cayenne.
4. Time to make them crispy! Some recipes will tell you to make the potatoes crispy at the beginning and then cook them through. What I find is that this makes the potatoes generally soggy and un-crispified. That's why now, once the potatoes are already edible, we crank up the heat to maximum, add a little extra oil and get ready to scream "shut up!" at your smoke detector if it's as over-sensitive as ours. Start stirring nearly constantly. All the moist residue on the outside of the potatoes should start to evaporate and the outsides should start to brown. When most of the potatoes have been browned, you're good! Serve em up!
The process for this is rather simple, but I still wanted to share it with you. Heat some butter in your skillet and add to it a few shakes of turmeric and a couple shakes of curry powder. Spread the turmeric butter around so that the butter turns a bright orange or yellow. Crack your eggs into the skillet and immediately shake some salt, pepper and a couple more shakes of curry powder. Once the whites start to solidify on the top, flip the eggs and cook either just a second (over easy), for about 20-40 seconds (over medium, oh yes, that elusive over medium) or a good minute or two (over well). Serve em up!