PB and I have a tradition of cooking brunch together at least once a week. Sometimes it's on a Sunday but as neither of us works a conventional Mon-Fri 9-5 job, we will have it whenever we both have a day off together and no particular place to be in the morning. We usually have the same few ingredients:
- hashbrowns-unpeeled baby potatoes cut in half, parboiled and then pan sauteed over low heat for a bout 20-30 minutes. They are then seasoned with salt, pepper, herbs and garlic powder
- back bacon or breakfast sausages
- lightly scrambled eggs (for PB)
- beans for me with a side of mustard or salsa
On our most recent at-home brunch date we realised on doing our pre-cooking prep that we did not have any baby potatoes left. However, we did have some cold baked potatoes that I had left over from making chili earlier in the week. I suggested we slice them up and pan saute for our starchy side.
Andrew sliced them about 1/2 inch thick and sauteed over low heat until browned and crispy.
He then tossed them in salt, pepper and garlic powder.
I could try to describe the taste but I think the photo will probably already have you drooling sufficiently. Yes they tasted as good as they looked.