Happy Friday, friends! Hope you’re all geared up for a fun and/or restful weekend. Our weather is promising much-needed rain, but so far the sun is having its way.
This photo is for writer-blogger Darlene Steelman (always a great collection of articles at her blog):
Joanna’s Home Fries (inspired by hubby*)—serves 4-5.
Sorry, no photo today–will post one as soon as I make them again !
You will need:
5-6 large potatoes (Eastern or Idaho)
2 red, orange and/or yellow bell peppers (one of each works too, and makes for a very colorful dish)
1-2 large cloves of garlic, chopped or minced (optional)
1 large yellow (or Vidalia) onion
canola or olive oil
salt/pepper/paprika/Adobo to taste
Here’s what to do:
Peel and rinse potatoes before cutting into pieces about 1-inch square (pieces this size cook faster w/o burning).
Wash peppers. Use a sharp nice to cut out the stem and empty the seeds. Slice into strips or cut into pieces, 1-2-inches long.
Peel and slice onion.
Cover the bottom of a large (12-14-inch preferably) non-stick frying pan with oil, but not so much the potatoes are swimming in it. (You’ll definitely need to use more oil–and/or add as needed–to a stainless steel skillet.)
Over medium-high heat, heat oil until one potato dropped in begins to sizzle as soon as it hits the oil.
Add the potatoes and fold until they’re coated with oil. (Add more oil as needed.) Stir/fold potatoes as needed to keep them cooking evenly. (A silicone/flexible spatula is great for this.) Potatoes should progress from their creamy color to a pink-red brownish color—which would be about the time to add the cut-up peppers and onions.
Use spatula to carefully fold together all the ingredients. Continue cooking, folding mixture as needed so that veggies don’t burn while desired tenderness is reached. (Keep in mind that allowing the veggies to become blackened/caramelized will add some sweetness to your dish.) Add garlic at this point, and cook until golden. (Don’t let the garlic burn!)
Season with salt, pepper, paprika and/or Adobo to taste. If you used canola oil, you might want to top off the dish with a drizzle of (extra virgin) olive oil, but that’s it! Serve with fried eggs or as a side dish for pork chops, chicken—you name it. Leftovers heat up nicely too.
*For a slightly different version—my mom’s—substitute green bell peppers for those above. (You’ll need to cut pieces smaller or cook a little longer; green peppers tend to be harder than the red/orange/yellow variety.) Skip the onion and add a clove or two of chopped garlic when you’re almost done cooking. Don’t let the garlic burn; unlike onions and pepper, burned garlic doesn’t caramelize. It just tastes bitter.
Next Friday I’ll be sharing my thoughts on historical romance author Mary Reed McCall’s The Crimson Lady, a book I thoroughly enjoyed. I have a few choices for earlier in the week so that one is up in the air yet. One last request: if today’s content spoke to you, please take a moment and click a SHARE button. Thanks so much!
Have a wonderful day and a great weekend!