Sunday, November 13, 2011

The potato formerly known as Baked

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
Sometimes we have toast too if we're planning to be out all day and not going to be eating much. Toast is always wholewheat or sprouted grain with peanut butter and creamy honey.

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.

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