Tag Archives: weekend

Home Fries aka “Home-Roasted Potatoes”

10 Mar

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It seems that over the last several months, I have been on a quest to hash and home fry (and “spatchcock”) every potato that crosses my kitchen. Well here I am at it again with more breakfast potatoes in tow. These home fries are scientifically proven to be good, Cook’s Illustrated told me so.

While there may seem like a lot of steps in this recipe, these scientific home fries are actually quite hands-off compared to Continue reading

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Fingerling Potato and Pepper Hash

18 Dec

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The weekend is almost here! Sleep in and make something special for breakfast.

I’ve been on a hash kick ever since I started hashing leftover Thanksgiving stuffing. Heat oil, add chopped things (vegetables, bread, meat, leftovers of all kinds). Grill until browned and re-crisped. A fried or poached egg on top is optional, but highly recommended.

Here’s how I make a Fingerling Potato and Pepper Hash: Continue reading

Home Fries

28 Jul

My friend and her family generously gave me some of their surplus potatoes and home-grown herbs and onions a few days ago. When I got home, I set to work steeping an ample bunch of lemon balm leaves with lemon verbena tea bags to make a pitcher of iced tea. Then, I graced my kitchen with cilantro-studded home fries.

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When I lived in the Bay Area, I used to be okay with battling the crowds and going out for a big weekend brunch complete with eggs, home fries, maybe a muffin, and always coffee.

Oh, New York. Why does it seem like every brunch place here serves french fries with eggs? There is the occasional potato pancake or limp hash-brown, but rarely, if ever, a home fry. Maybe I just live in the wrong part of town for home fries? If anyone out there has a good spot for New York City breakfast potatoes, let me know. Until then, you can find me in my kitchen on weekend mornings, creating what I feel is a proper weekend breakfast.

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The trick to making these home fries at home is to use the microwave (if you do not have a microwave, you can boil your potatoes first). Wash the potatoes, chop the potatoes, and place the potatoes covered in the microwave. This gets them par-cooked before they hit the pan to get crispy outside and remain soft inside.

The second trick is to cook the onion separately from the potatoes and to add the onion back in at the end. Since the potatoes cook much longer than the onion, taking the onion out and then adding the onion back at the end prevents the pieces from charring.

Naturally, home fries are excellent with eggs. If the season is right, I recommend slicing some baby tomatoes in half, salting them, and mixing them in with the eggs. I scrambled my eggs, but a poached or a flipped egg  with the runny yolk seeping into the potatoes is another option. If you are not into eggs, home fries + beans or home fries + fish or home fries + sausage or home fries + salad are a few of many ideas.

Sprinkle with a liberal amount of salt and pepper. Hot sauce optional.

Home Fries

recipe from the always reliable and lovely Smitten Kitchen

makes about 4 servings

You can use all butter, or you can use a mix of canola oil and butter. I dialed down the butter slightly compared to the original recipe. Like me, start with less, and add more if you like. 

1 1/2 pounds potatoes

1 onion, chopped

3 tablespoons butter, divided (or a mix of butter and canola oil)

salt and pepper, to taste

optional: fresh cilantro

Arrange potatoes in large microwave-safe bowl or large plate, top with 1/2 tablespoon butter, and cover with another plate. Microwave on high until edges of potatoes begin to soften, 5 to 7 minutes, shaking (without removing the cover plate) to redistribute potatoes halfway through cooking.

Meanwhile, melt 1/2 tablespoon butter in large skillet (I used non-stick) over medium heat. Add onion and cook until softened and golden brown, about 6 minutes. Transfer to small bowl.

Melt remaining 2 tablespoons butter (or do half butter half canola oil) in the now empty skillet over medium heat. Add potatoes and pack down with spatula. Cook, without moving, until underside of potatoes is brown, 5 to 7 minutes. Turn potatoes, pack down again, and continue to cook until well browned and crisp, 5 to 7 minutes. Reduce heat to medium-low and continue cooking, stirring potatoes every few minutes, until crusty and golden on all sides, 9 to 12 minutes (at this point, if you are making eggs to go with your potatoes, start them now). Stir in onion and salt and pepper to taste. Sprinkle with cilantro, if using.

Quick Whole Wheat and Oat Pancakes for 2

16 Feb

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I don’t really care about Valentine’s Day, but I do care about pancakes!

I can whip up a small batch of pancakes on a weekend morning in no time. Most days, I like a sweet and carb-filled breakfast (oats, cereal, toast, fruit…). These Whole Wheat & Oat cakes make the morning extra special and sweet, but still manage to pack in some healthy ingredients to start the day.

The recipe below is my idea of a perfect portion for 2.

I folded in some Qi’a cereal mix (you could also use chopped nuts or chia/hemp seeds) into my batter, and I loved the slight crunch they provided.

I’m the kind of lady who likes to eat a little of everything, so pile as many toppings onto my pancakes as I can–fruit, jam, syrup, nut butter. All so delicious, I can’t just pick one!

If you are looking for a slightly lighter “pancake” for 1 that packs more of a protein punch, check out this recipe.

Whether you’re a V-day fan (raspberry jam on top makes these ‘cakes festive) or a just a pancake fan, or both, get out your skillets and spatulas and start flipping. You won’t be disappointed with the end result!

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Quick Whole Wheat & Oat Pancakes for 2

adapted from Cast-Iron Skillet Blueberry Pancakes

serves 2 (about 3 pancakes each) **if you want more, double the recipe or triple it, etc…

1/2 cup whole wheat flour

1/4 cup rolled oats

1 1/2 teaspoons sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 egg

1/2 cup buttermilk (I used 1/2 cup 1% cow’s milk + 1 teaspoon cider vinegar)

1/2 teaspoon vanilla extract

optional: 1 tablespoon chia seeds or Qi’a cereal mix

1 tablespoon of butter, divided, for frying the pancakes

1. In a medium bowl, whisk together the flour, oats, sugar, baking powder, baking soda, and salt.

2. In a small bowl, whisk together the egg, milk, vanilla extract, and chia/Qi’a seeds, if using.

3. Pour the wet mixture into the dry, and whisk until just combined. Let the mix sit for 5 minutes while you heat your griddle or cast-iron skillet.

4. Heat the cast-iron skillet over medium to get it warmed up, about 1-3 minutes. Drop in a small amount of butter, enough to coat the skillet. I used a 1/4 cup measure to portion my pancakes. Drop the batter into the hot buttered skillet (I dropped 2 pancakes at a time). Let them cook for about 2 minutes, flip, then cook about 2 minutes more. Re-butter the skillet as needed and cook the remaining pancakes the same way (they will start to cook quicker now that the skillet has been on for a while, just keep an eye out).

Enjoy with your favorite toppings.