Larry squeezes oranges for fresh juice while I cook up some variation of eggs and potatoes. Then we settle down with the Sunday papers for a leisurely meal.
Last Sunday I made breakfast potatoes that were similar to what you'd find at a Mexican restaurant. I served them with spicy scrambled eggs and sourdough toast. I always make too many of these potatoes because the leftovers make great potato tacos.
Breakfast Potatoes
3 large yukon gold potatoes (1 1/4 lbs)
2-3 tbsp olive oil
1/4 cup coarsely chopped onion
1/2 green pepper, chopped
1 tbsp chopped cilantro
Peel the potatoes and cut in 1/4 inch dice.
Warm the oil in the bottom of a large cast iron skillet. It should shimmer as it coats the bottom of the pan. Add the potatoes and a spoonful of water. Cover the skillet and let the potatoes cook until almost tender, about 10 minutes. Stir them occasionally. They will stick to the pan and create wonderful browned crusty bits.
When they're almost cooked, stir in the onion and green pepper. Season with salt and cook, covered, until the green pepper is tender.
Sprinkle on some black pepper and the cilantro. Serve hot.
Serves 4
Potato Tacos
Combine leftover breakfast potatoes with some grated cheese, a diced roasted red pepper, lime juice, extra cilantro and onion if you like. Season well. Put the filling on tortillas — I used a wheat/corn tortilla the other day — pressing it about 1/4 inch thick. Cover with another tortilla. Heat a cast iron skillet over medium heat. Put the tortillas in. (Commercial potato tacos are fried in oil which gives them a crunchy exterior. These are cooked on a dry skillet, more like a quesadilla. But you can still get a decent crunch on the outside.) Cook until they are browned on the bottom, then flip them and cook the other side. Serve hot with salsa or guacamole.
(We ate them all before I remembered to take a photo.)
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