Family Breakfast

Every Saturday morning we head to the Talisman restaurant for breakfast with our friends. This leaves Sunday for a family breakfast at home; it may be less glamorous, but it is delicious none the less. A typical Sunday breakfast is coffee (with lots of Bailey's, of course), eggs, mystery meat from the fridge and potatoes. The boy gets a slightly modified meal, with more meat, eggs and no coffee; he's just a little young for the caffeine.

In my humble opinion, it's the potatoes that make or break the meal, so I've spent years trying to perfect breakfast taters. Here is what I've come up with:

Perfect Pan Fried Potatoes

  • Potatoes (Yukon Gold are my favorite)
  • Olive Oil
  • Salt
  • Pepper (I love using the pepper they sell for seasoning steak)

The ingredients are simple enough, so as you might suspect, it's the cooking that makes this dish yummilicious. Take out your cast iron frying pan, or oven friendly skillet and heat it on the stove at medium-high. Add a couple glugs of olive oil and dump in your cut up potatoes. As the potatoes are cooking in the skillet, turn the oven to 450 degrees. Cook the potatoes on the stove until the oven is pre-heated then slip them into the oven for about 30 minutes. After 30 minutes, pull the skillet out of the oven (with your oven mitts...seems obvious, but I've made this mistake before and I have the burn marks to prove it) and put it back on the stove top on high. Crisp up your potatoes for about 5 minutes on the stove top. This is the key to success, breakfast potatoes need to be crispy on the outside and soft on the inside. This can be assisted by remaining distracted throughout the process. Leaving the potatoes a little too long without flipping them will give them a great crispiness...just don't forget them entirely and burn them. Serve them piping hot to your husband and dog and reap the compliments (from the husband, not the dog).

As you can see, everyone is satisfied after breakfast and ready for a lazy day.

Sierra posted this on Apr 29, 2007 from the kitchen | | permanent link