In college, one of my "specialties" was to make hash browns for my roommates for breakfast on the weekends. I had created a very complicated recipe - I used a bunch of different powders, spices, and techniques. It always took me forever, but I didn't mind because I was having a blast. I'd make a nice side of bacon, scramble some eggs, and serve the home fries alongside.
I still like having crispy potatoes with my breakfasts. It's interesting to see how my recipe has evolved from my college days. I have distilled my crazy "hangover cure" recipe down to the essential steps and ingredients, and it's still as good as before.
Process:
Start by sautéing 1 diced onion in a pan in a little bit of olive oil over medium heat. Let the onions soften, and then add cumin seeds, toasting them to bring out the flavor. Add 1T of garlic butter. Once you can smell the cumin and garlic, the sweet potatoes should join the party.
I pour some water into the pan (you can cover it if you like), and then steam the suckers. Keep adding water like you would for risotto until the potatoes are fork-tender. This should take about 20-30 minutes.
When the potatoes are a nice texture, let the water cook off. Let the potatoes fry on the bottom of your pan, turning occasionally when one side is browned.
Serve next to some type of delightful egg dish.
Ingredients (serves 4 as a side dish):
2 sweet potatoes
1 large onion
1 tsp cumin seeds
1T paprika powder
salt and pepper
1T garlic butter (or normal butter mixed with 1 clove of chopped garlic)
1tsp olive oil
Funky Potato Song: Jamie Lidell - What's the use?
No comments:
Post a Comment