>> Saturday, 8 January 2011
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 (sauteed) potatoes makes a regular appearance at breakfast and is usually eaten with Caribbean Paratha Roti.
- 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.
- 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.