There is no doubt about it . . . the potato is my favourite vegetable, which is a shame really because nowadays I don’t need to be eating all those delicious carbs. Never mind, once in a while I can indulge myself. When I do decide to indulge, this is a lovely way to go! When it comes right down to it, and I have to choose . . . potatoes win over chocolate every time.
Potatoes are such a versatile ingredient. They go with just about any kind of protein and are suitable for every occasion. You can dress them up, or you can dress them down.
There is something simply splendid about a plain boiled potato, gilded with butter and a bit of salt and pepper. You can’t get much better than that . . .
Or a big bowl of fluffy cream mash . . . hot and steaming with a dip in the centre, filled with melting butter . . .
A baked potato with is skin all crisp and those gorgeous fluffy insides that burst out when you add a bit of pressure, ready to be adorned with some sour cream and chives . . .
Leftover cold potatoes, sliced and fried in butter like only a mother can do it . . .
Crisp golden french fried potatoes, hand cut and sitting next to a lovely piece of hand battered fish . . . both cooked to perfection . . .
Crisp roast potatoes, rough edged . . . and golden brown . . . doused in gravy with your Sunday lunch or holiday roast turkey . . .
And then there are these . . . roasted breakfast potatoes. Simple to make and oh so easy. The oven and a good hot skillet do all the work . . .
Cubed and tossed with chopped onion and some seasonings and oil, poured into a skillet and roasted until they are crisp and golden brown. No fuss, no muss . . . that’s my kind of good eats!
*Roasted Breakfast Potatoes*
Serves 4
Slightly different than other hash brown recipes. The oven does most of the work. I like to roast these in a large iron skillet.
6 large potatoes, cubed (peel or not as you wish)
1 large onion, peeled and coarsely chopped
1 tsp pimenton (smoked paprika)
1 tsp dried oregano flakes
the leaves from 4 sprigs of fresh thyme, or 1/2 tsp dried thyme
2 to 3 TBS light olive oil
salt and black pepper to taste
65g grated four cheese blend (1/2 cup)
1 TBS minced fresh chives
Preheat the oven to 200*C.400*F. gas mark 6. Have ready a large cast iron skillet or shallow baking dish.
Mix the cubed potatoes, onion, pimenton, oregano, thyme and olive oil in a large bowl. Season to taste with salt and black pepper. Pour into your baking dish/skillet and bang into the oven. Roast for half an hour, remove them and give them a stir, then return to the oven for a further 15 to 20 minutes, until baked through, crisp and golden brown. Scatter the cheese on top and allow to melt. Sprinkle with the chives and serve immediately.
I can only tell you that the leftovers are even better. I just dumped them back into that same skillet and reheated over a medium flame. YUM! They also went down a real treat! Bon Appetit!
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source:
https://theenglishkitchen.blogspot.com/2018/08/roasted-breakfast-potatoes.html
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