I want to throw at ya this super filling spud recipe that you can serve for breakfast, lunch, or dinner. If you have some farm fresh eggs to go with it, whoooodoggy!
I whip this up in my cast iron skillet. ( invest in one,you'll wonder how you ever cooked without one, trust me.)
Farm Spuds
5 T. olive oil (or more as needed)
1/4 cup chopped onion (half chopped jalapeno if desired, I desire!)
2 lbs. potatoes, peeled and cut into 1" chunks.( Russet potatoes are fine, but new potatoes are perfect)
1 14oz. can black beans, well rinsed and drained. (vary this amount to your taste)
Salt and pepper
1/2- 1t. chili powder
1/2 - 1 C. cheddar or Monterey Jack cheese.
Add oil to the skillet and get it nice and hot over medium heat, throw in the onions and jalapenos, breathe deeply and savor the aroma, ahhhhhhhhh. Sprinkle with salt and pepper. Let brown a minute or two than add the potatoes. Distribute ingredients evenly and then let cook undisturbed about 10 minutes. You may want to reduce the heat to prevent scorching and add additional oil to prevent sticking. When the potaoes begin to brown around the edges and release from pan flip them around a bit to redistribute and allow to cook several more minutes until all sides are browned nicely. Avoid excessive stirring. (baby those spuds). When potatoes are tender and golden, add chili powder and beans. Now you have two choices. You can transfer the spuds to a baking dish, or if you have used a cast iron skillet (remember, one dish wonder), you can leave them in the skillet and top with cheddar cheese. Throw the whole shebang into the oven on a rack about 4" below broiler, and broil a few minutes until the cheese is melted and beginning to brown.
If your feeling this dish needs a little more flair to make it suitable for dinner, then some fresh or frozen corn sauteed in another pan and added to the dish before broiling might do the trick. Or topping with cilantro....
1/4 cup chopped onion (half chopped jalapeno if desired, I desire!)
2 lbs. potatoes, peeled and cut into 1" chunks.( Russet potatoes are fine, but new potatoes are perfect)
1 14oz. can black beans, well rinsed and drained. (vary this amount to your taste)
Salt and pepper
1/2- 1t. chili powder
1/2 - 1 C. cheddar or Monterey Jack cheese.
Add oil to the skillet and get it nice and hot over medium heat, throw in the onions and jalapenos, breathe deeply and savor the aroma, ahhhhhhhhh. Sprinkle with salt and pepper. Let brown a minute or two than add the potatoes. Distribute ingredients evenly and then let cook undisturbed about 10 minutes. You may want to reduce the heat to prevent scorching and add additional oil to prevent sticking. When the potaoes begin to brown around the edges and release from pan flip them around a bit to redistribute and allow to cook several more minutes until all sides are browned nicely. Avoid excessive stirring. (baby those spuds). When potatoes are tender and golden, add chili powder and beans. Now you have two choices. You can transfer the spuds to a baking dish, or if you have used a cast iron skillet (remember, one dish wonder), you can leave them in the skillet and top with cheddar cheese. Throw the whole shebang into the oven on a rack about 4" below broiler, and broil a few minutes until the cheese is melted and beginning to brown.
If your feeling this dish needs a little more flair to make it suitable for dinner, then some fresh or frozen corn sauteed in another pan and added to the dish before broiling might do the trick. Or topping with cilantro....
What ever floats your boat.
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