Peaceful Morning Potatoes
Friday, March 5th, 2010
Peaceful Morning Potatoes
Well, I'm breaking all sorts of rules with this post. First off, the "chewable" in the picture isn't even done cooking yet. Well, deal with it. 
These were some breakfast potatoes I made for my wife and I the morning after a rock show, I think? Anyway, what I do know is that our two boys were at their grandparent's house so it was like an oasis of tranquility in our house. I had plenty of time to make breakfast properly and Erika had tons of time to play with her new camera. The result? A pretty damn fine picture of potatoes and onions cooking.
So, how else am I breaking the rules? Well, it's not really a rule but we don't often have recipes on this site. But, as anyone who knows me can tell you, I'm a freak about potatoes. I'll eat just about any potato but I definitely have strict standards for potato excellence (that is to say, potatoes that I'll brag about).
When I make potatoes at home, here is how I do it:
Cover the bottom of a pan with some good olive oil and turn the heat up to 4 (or a little over medium heat). Grind some fresh pepper and shake some salt into the oil.
Meanwhile, cut the potatoes, lengthwise into 3-4 "strips", then rotate the potato 1/4 turn and do it again. You should now have 9-12 long potato "sticks". Chop these up into nice little cubes.
Huck the cubes into the pan and salt and pepper the tops of the potatoes. Now, stir them around so that all the potatoes are coated in oil/salt/pepper. Cover the pan.
Now, cut an onion in half through the axis (not the middle, we don't want rings). With half of the onion (or the whole thing if you made a bucket of potatoes) lay it flat on the cut side and cut thing slices. You should be getting somewhat moon-shaped onion slices out of this. Set them aside.
After the noise of the frying starts to change (or you have some other indication that the potatoes are browning) take the lid off the pan and stir the potatoes again. You just want them slightly brown at this point, hopefully they aren't black already. After you stir the potatoes up, add the sliced onions on the top of the potatoes and cover the pan again.
This next part is tricky, but after a few minutes (the onions are probably getting slightly clearer) take the lid off the pan and stir everything up. Now, keep the lid off the pan and you are done when the potatoes and onions are golden and crisp. The onions can get a little crunchy even, they'll still be really good.
I like to serve mine topped with a "perfect" egg and a side of catsup mixed with chipotle tabasco.
Chewer: Hungry Guy
Chewing Location: My House, during a kid-less calm
Prepared by: Hungry Guy
Editor's Note: I must have been slightly hungover when I made these potatoes because it looks like I cut the onion wrong. Doh! I'm sure I'm the only one who noticed, though. Like I said, I'm a freak.
